Advances in Food Science and Nutrition 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.

Advances in Food Science and Technology, Volume 1 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 Dongxiao Sun-Waterhouse 6 Fruits and Fruit Processing 133 Ariel R. Fontana and Romina P. Monasterio 7 Antioxidant Activity of Phytochemicals and Their Method of Analysis 153 Ashish Rawson, Ankit Patras, B. Dave Oomah, Rocio Campos-Vega and Mohammad B. Hossain 8 Indispensable Tools in Food Science and Nutrition 257 Sneha P. 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 Sukhvinder P. 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