Advances in Food Science and Nutrition Set 2 volume set

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.

List of Contributors

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

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

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

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

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

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

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

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

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

Advances in Food Science and Nutrition, Volume 2

Preface xiii

List of Contributors xvii

1 Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities 1
Visakh.P.M., Laura B. Iturriaga and Pablo Daniel Ribotta

2 Potato: Production, Composition and Starch Processing 23
Narpinder Singh,Amritpal Kaur, Khetan Shevkani and Rajarathnam Ezekiel

3 Milk and Different Types of Milk Products 49
Yantyati Widyastuti and Andi Febrisiantosa

4 Processing and Preservation of Meat, Poultry and Seafood 69
Elisabete M.C. Alexandre, Cristina L.M. Silva and Teresa R.S. Brandão

5 Food Ingredients 105
DongxiaoSun-Waterhouse

6 Fruits and Fruit Processing 133
ArielR. Fontana and Romina P. Monasterio

7 Antioxidant Activity of Phytochemicals and Their Method of Analysis 153
AshishRawson, Ankit Patras, B. Dave Oomah, Rocio Campos-Vega and Mohammad B. Hossain

8 Indispensable Tools in Food Science and Nutrition 257
SnehaP. Bhatia

9 Transformations of Food Flavor Due to Industrially Processing of Elaboration 279
Romina P. Monasterio

10 New Trends in Sensory Characterization of Food Products 321
Gastón Ares and Ana Giménez

11 Effect of Food Processing on Bioactive Compounds 361
Sarana Sommano

12 Recent Advances in Storage Technologies for Fresh Fruits 391
SukhvinderP. Singh and Leon A. Terry

13 Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters 413
Rui M.S. Cruz, Igor Khmelinskii and Margarida C. Vieira

Index 445

Sabu Thomas, School of Chemical Sciences, Mahatma Gandhi University, India.

Visakh. P. M., School of Chemical Sciences, Mahatma Gandhi University, India.

Laura B. Iturriaga, Institute of Chemical and Environmental Sciences, National University of Santiago del Estero, Argentina.

Pablo Daniel Ribotta, Faculty of Science, University of Cordoba, Argentina.