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Informationen zum Autor 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. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis 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 N a r pin d e r Singh, Am r itpal Kaur, Khetan Shevkani and Rajarathnam Ezekiel 3 Milk and Different Types of Milk Products 49 Y a n t yati 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 D o n g x ia o Su n - W aterhouse 6 Fruits and Fruit Processing 133 A r i e l R . Fontana and Romina P. Monasterio 7 Antioxidant Activity of Phytochemicals and Their Method of Analysis 153 A s h is
