{"product_id":"advances-in-food-science-and-technology-volume-1-hardback-9781118121023","title":"Advances in Food Science and Technology, Volume 1 (Hardback) 9781118121023","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAdvances in Food Science and Technology, Volume 1\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eVisakh P. M. (Edited by), V P.M. (Author), Sabu Thomas (Edited by), Laura B. Iturriaga (Edited by), Pablo Daniel Ribotta (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781118121023, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 26 March 2013\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e336 pages\u003cbr\u003e24.1 x 16.3 x 2.3 cm, 0.558 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e“The editors provide a wide-ranging review that imparts an historical prospective to contemporary innovative food science research and development efforts and challenges.”  (\u003ci\u003eJournal of Aquatic Food Product Technology\u003c\/i\u003e, 25 December 2013)\u003c\/p\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eWritten in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAdvances in Food Science and Technology\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eSpecifically, this important book details:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eNew innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging\u003c\/li\u003e \u003cli\u003eFreezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods\u003c\/li\u003e \u003cli\u003eChemical and functional properties of food components\u003c\/li\u003e \u003cli\u003eBionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films\u003c\/li\u003e \u003cli\u003eRegulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food\u003c\/li\u003e \u003c\/ul\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eList of Contributors\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Food Chemistry and Technology\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVisakh P.M., Sabu Thomas, Laura B. Iturriaga and Pablo Daniel Ribotta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Food Security 1\u003c\/p\u003e \u003cp\u003e1.2 Nanotechnology in Food Applications 4\u003c\/p\u003e \u003cp\u003e1.3 Frozen Food and Technology 5\u003c\/p\u003e \u003cp\u003e1.4 Chemical and Functional Properties of Food Components 7\u003c\/p\u003e \u003cp\u003e1.5 Food: Production, Properties and Quality 8\u003c\/p\u003e \u003cp\u003e1.6 Safety of Enzyme Preparations Used in Food 10\u003c\/p\u003e \u003cp\u003e1.7 Trace Element Speciation in Food 11\u003c\/p\u003e \u003cp\u003e1.8 Bio-nanocomposites for Natural Food Packaging 13\u003c\/p\u003e \u003cp\u003eReferences 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Food Security: A Global Problem 19\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDonatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi, Giuliana Vinci and Nevio Picci\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Food Security: Definitions and Basic Concepts 20\u003c\/p\u003e \u003cp\u003e2.2 Main Causes of Food Insecurity 27\u003c\/p\u003e \u003cp\u003e2.3 The Food Insecurity Dimension 50\u003c\/p\u003e \u003cp\u003e2.4 Conclusions 93\u003c\/p\u003e \u003cp\u003eReferences 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Nanotechnology in Food Applications 103\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and Margarida C. Vieira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 What is Nanotechnology? 103\u003c\/p\u003e \u003cp\u003e3.2 Food Formulations 105\u003c\/p\u003e \u003cp\u003e3.3 Food Packaging 107\u003c\/p\u003e \u003cp\u003e3.4 Regulation Issues and Consumer Perception 115\u003c\/p\u003e \u003cp\u003eAcknowledgements 116\u003c\/p\u003e \u003cp\u003eReferences 116\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Frozen Food and Technology 123\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eElisabete M. C. Alexandre, Teresa R. S. Brandão and Cristina L. M. Silva\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 124\u003c\/p\u003e \u003cp\u003e4.2 Treatments: Pre-freezing 125\u003c\/p\u003e \u003cp\u003e4.3 Freezing Process 129\u003c\/p\u003e \u003cp\u003e4.4 Freezing Methods and Equipment 131\u003c\/p\u003e \u003cp\u003e4.5 Effect of Freezing and Frozen Storage on Food Properties 142\u003c\/p\u003e \u003cp\u003e4.6 Final Remarks 146\u003c\/p\u003e \u003cp\u003eReferences 147\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Chemical and Functional Properties of Food Components 151\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCampos-Montiel R. G., Pimentel-González D. J. and Figueira A. C.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 151\u003c\/p\u003e \u003cp\u003e5.2 Functional and Chemical Properties of Food Components 152\u003c\/p\u003e \u003cp\u003e5.3 Nutritional Value and Sensory Properties of Food 168\u003c\/p\u003e \u003cp\u003e5.4 Postharvest Storage and Processing 174\u003c\/p\u003e \u003cp\u003e5.5 Conclusion 177\u003c\/p\u003e \u003cp\u003eAcknowledgements 178\u003c\/p\u003e \u003cp\u003eReferences 178\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Food: Production, Properties and Quality 185\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYantyati Widyastuti, Tatik Khusniati and Endang Sutriswati Rahayu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 185\u003c\/p\u003e \u003cp\u003e6.2 Food Production 186\u003c\/p\u003e \u003cp\u003e6.3 Factors Affecting Production and Improvement of Food 187\u003c\/p\u003e \u003cp\u003e6.4 Food Properties 196\u003c\/p\u003e \u003cp\u003e6.5 Food Quality 197\u003c\/p\u003e \u003cp\u003eReferences 199\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food 201\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eShayla West-Barnette and Jannavi R. Srinivasan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 202\u003c\/p\u003e \u003cp\u003e7.2 Regulatory History of Food Ingredients: Guided by Safety 202\u003c\/p\u003e \u003cp\u003e7.3 Scientific Advancement as Part of the Regulatory History of Enzyme Preparations 206\u003c\/p\u003e \u003cp\u003e7.4 Safety Evaluation of Enzyme Preparations 216\u003c\/p\u003e \u003cp\u003e7.5 Conclusion 223\u003c\/p\u003e \u003cp\u003eAcknowledgements 223\u003c\/p\u003e \u003cp\u003eReferences 223\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Trace Element Speciation in Food 227\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePaula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 228\u003c\/p\u003e \u003cp\u003e8.2 Implications of Toxic Elements Speciation for Food Safety 230\u003c\/p\u003e \u003cp\u003e8.3 Elemental Species and Its Impact on the Nutritional Value of Food 238\u003c\/p\u003e \u003cp\u003e8.4 Elemental Species in Food Processing 243\u003c\/p\u003e \u003cp\u003e8.5 Potential Functional Food Derived from Health Benefits of Elemental Species 246\u003c\/p\u003e \u003cp\u003e8.6 Analytical Methods for Food Elemental Speciation Analysis 249\u003c\/p\u003e \u003cp\u003e8.7 Conclusions 256\u003c\/p\u003e \u003cp\u003eReferences 257\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Bionanocomposites for Natural Food Packing 265\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eBibin 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\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 266\u003c\/p\u003e \u003cp\u003e9.2 Natural Biopolymer-based Films 267\u003c\/p\u003e \u003cp\u003e9.3 Modification of Film Properties 274\u003c\/p\u003e \u003cp\u003e9.4 Environmental Impact of Bionanocomposites Materials 290\u003c\/p\u003e \u003cp\u003e9.5 Conclusions and Future Perspectives 294\u003c\/p\u003e \u003cp\u003eReferences 294\u003c\/p\u003e \u003cp\u003eIndex 301\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Scrivener","offers":[{"title":"Brand New","offer_id":52417753415960,"sku":"9781118121023","price":128.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781118121023.jpg?v=1784506664","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/advances-in-food-science-and-technology-volume-1-hardback-9781118121023","provider":"Freshly Printed Books","version":"1.0","type":"link"}