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Advances in Food Science and Technology Volume 1

Advances in Food Science and Technology Volume 1

By Visakh P. M., Sabu Thomas, Laura B. Iturriaga, Pablo Daniel Ribotta

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

“Advances in Food Science and Technology” summarizes many of the recent technical research accomplishments in the area of food science and technology, such as food security as a global problem, nanotechnology in food application, frozen food and technology food: production, properties & quality, trace element speciation in food, bionanocomposites for food packing application etc. It is written in a systematic and comprehensive manner and recent advances in the developments in food science area and food technologies are discussed here in detail. Therefore, the content of the current book is unique. It covers an up-to-date record on the major findings and observations in the field of food science and food technology and it is intended to serve as a “one stop” reference resource for important research accomplishments in this area. The various chapters in this book are contributed by prominent researchers from industry, academia and government/private research laboratories across the globe. This book will be a very valuable reference source for university and college faculties, professionals, post-doctoral research fellows, senior graduate students, food science technologists and researchers from R&D laboratories working in the area of
food science. The first chapter on food chemistry and technology gives an overview of the area of food science and technology such as food security a global problem, nanotechnology in food application, frozen food and technology food: production, properties & quality, trace element speciation in food, bionanocomposites for food packing application. This chapter is very essential for the beginners in these fields since it provides a basic yet thorough understanding of the food science field.
The following chapter provides an overview on food security as a global problem. The first part of this chapter reviews food security: definitions and basic concepts, main causes of food insecurity including social issues, economic issues, environmental issues and XI xii PREFACE later in the chapter, the authors explain the various aspects of the food insecurity dimension such as current situation at global level, financial and economic crisis and their implications on food security

Product Details

  • ISBN-13: 9781118659120
  • Publisher: Wiley
  • Publication date: 3/18/2013
  • Edition number: 1
  • Pages: 328

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Table of Contents

List of Contributors 000

1 Food Chemistry and Technology
Visakh P.M,Sabu Thomas, Laura B. Iturriaga and Pablo Daniel Ribotta

1.1 Food Security 1

1.2 Nanotechnology in Food Applications 4

1.3 Frozen Food and Technology 5

1.4 Chemical and Functional Properties of Food Components 7

1.5 Food: Production, Properties and Quality 8

1.6 Safety of Enzyme Preparations Used in Food 10

1.7 Trace Element Speciation in Food 11

1.8 Bio-nanocomposites for Natural Food Packaging 13

References 14

2 Food Security: A Global Problem 19
Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi, Giuliana Vinci and Nevio Picci

2.1 Food Security: Definitions and Basic Concepts 20

2.2 Main Causes of Food Insecurity 27

2.3 The Food Insecurity Dimension 50

2.4 Conclusions 93

References 95

3 Nanotechnology in Food Applications 103
Rui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and MargaridaC.Vieira

3.1 What is Nanotechnology? 103

3.2 Food Formulations 105

3.3 Food Packaging 107

3.4 Regulation Issues and Consumer Perception 115

References 116

4 Frozen Food and Technology 123
Elisabete M. C. Alexandre, Teresa R. S. Brandão and CristinaL. M. Silva

4.1 Introduction 124

4.2 Treatments: Pre-freezing 125

4.3 Freezing Process 129

4.4 Freezing Methods and Equipment 131

4.5 Effect of Freezing and Frozen Storage on Food Properties 142

4.6 Final Remarks 146

References 147

5 Chemical and Functional Properties of Food Components 151
R. G. Campos-Montiel, D. J. Pimentel-González and A. C. Figueira

5.1 Introduction 151

5.2 Functional and Chemical Properties of Food Components 152

5.3 Nutritional Value and Sensory Properties of Food 168

5.4 Postharvest Storage and Processing 174

5.5 Conclusion 177

Acknowledgements 178

References 178

6 Food: Production, Properties and Quality 185
Yantyati Widyastuti, Tatik Khusniati and Endang Sutriswati Rahayu

6.1 Introduction 185

6.2 Food Production 186

6.3 Factors Affecting Production and Improvement of Food 187

6.4 Food Properties 196

6.5 Food Quality 197

References 199

7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food 201
Shayla West-Barnette and Jannavi R. Srinivasan

7.1 Introduction 202

7.2 Regulatory History of Food Ingredients: Guided by Safety 202

7.3 Scientific Advancement as Part of the Regulatory History of Enzyme Preparations 206

7.4 Safety Evaluation of Enzyme Preparations 216

7.5 Conclusion 223

Acknowledgements 223

References 223

8 Trace Element Speciation in Food 227
Paula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud

8.1 Introduction 228

8.2 Implications of Toxic Elements Speciation for Food Safety 230

8.3 Elemental Species and Its Impact on the Nutritional Value of Food 238

8.4 Elemental Species in Food Processing 243

8.5 Potential Functional Food Derived from Health Benefits of Elemental Species 246

8.6 Analytical Methods for Food Elemental Speciation Analysis 249

8.7 Conclusions 256

References 257

9 Bionanocomposites for Natural Food Packing 265
Bibin Mathew Cherian, Gabriel Molina de Olyveira, Ligia Maria Manzine Costa, Alcides Lopes Leão, Marcia Morais, Sivoney Ferreira de Souza and Suresh Narine

9.1 Introduction 266

9.2 Natural Biopolymer-based Films 267

9.3 Modification of Film Properties 274

9.4 Environmental Impact of Bionanocomposites Materials 290

9.5 Conclusions and Future Perspectives 294

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