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Advances in Food Science and Technology, Volume 1
Visakh P. M. (Edited by), V P.M. (Author), Sabu Thomas (Edited by), Laura B. Iturriaga (Edited by), Pablo Daniel Ribotta (Edited by)
9781118121023, Wiley
Hardback, published 26 March 2013
336 pages
24.1 x 16.3 x 2.3 cm, 0.558 kg
“The editors provide a wide-ranging review that imparts an historical prospective to contemporary innovative food science research and development efforts and challenges.” (Journal of Aquatic Food Product Technology, 25 December 2013)
Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details:
List of Contributors 1 Food Chemistry and Technology 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 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 3.1 What is Nanotechnology? 103 3.2 Food Formulations 105 3.3 Food Packaging 107 3.4 Regulation Issues and Consumer Perception 115 Acknowledgements 116 References 116 4 Frozen Food and Technology 123 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 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 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 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 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 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 References 294 Index 301
Visakh P.M., Sabu Thomas, Laura B. Iturriaga and Pablo Daniel Ribotta
Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi, Giuliana Vinci and Nevio Picci
Rui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and Margarida C. Vieira
Elisabete M. C. Alexandre, Teresa R. S. Brandão and Cristina L. M. Silva
Campos-Montiel R. G., Pimentel-González D. J. and Figueira A. C.
Yantyati Widyastuti, Tatik Khusniati and Endang Sutriswati Rahayu
Shayla West-Barnette and Jannavi R. Srinivasan
Paula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud
Bibin Mathew Cherian, Gabriel Molina de Olyveiro, Ligia Maria Manzine Costa, Alcides Lopes Leäo, Marcia Rodrigues de Morais Chaves, Sivoney Ferreira de Souza and Suresh Narine
Subject Areas: Chemistry [PN]
