Advances in Food Science and Technology. Volume 1

  • ID: 2178417
  • Book
  • 328 Pages
  • John Wiley and Sons Ltd
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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:

  • New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging
  • Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods
  • Chemical and functional properties of food components
  • Bionanocomposites for natural food packing and natural biopolymer–based films such as polysaccharide films and protein films
  • Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Readership

The book is a reliable "one stop" reference resource for university and college researchers, postdoctoral research fellows, and senior graduate students in food science. Industry and governmental scientists, food technologists, and researchers from R&D laboratories working in the area of food science and its applications will find this book to be invaluable.

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List of Contributors

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

References 294

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“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)

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