Advances in Food Science and Nutrition, Volume 2

1. Auflage 2013
ISBN: 978-1-118-13709-3
Verlag: Wiley

Buch, Englisch, 472 Seiten, Format (B × H): 160 mm x 236 mm, Gewicht: 885 g

This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety.

The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including:

- Potato production, composition, and starch processing
- Milk and different types of milk products
- Processing and preservation of meat, poultry, and seafood
- Food ingredients including additives and natural plant-based ingredients
- Fruits and fruit processing
- Antioxidant activity of phytochemicals and their method of analysis
- The effect of food processing on bioactive compounds
- Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients
- Trends in sensory characterization of food products
- Ultrasound applications in food technology
- Transformations of food flavor including aroma compounds and chemical reactions that influence flavor
- Storage technologies for fresh fruits

Autoren/Hrsg.

P M, Visakh

Iturriaga, Laura B

Ribotta, Pablo Daniel

Inhaltsverzeichnis

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

1.1 Potato Production, Composition and Starch Processing 2

1.2 Milk and Different Types of Milk Products 4

1.3 Processing and Preservation of Meat, Poultry and Seafood 5

1.4 Food Ingredients 7

1.5 Fruits and Fruit Processing 7

1.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis 9

1.7 Indispensable Tools in Food Science and Nutrition 10

1.8 Transformation of Food Flavours Due to Industrial Processing Elaboration 11

1.9 New Trends in Sensory Characterization of Food Products 12

1.10 Effect of Food Processing on Bioactive Compounds 13

1.11 Recent Advances in Storage Technologies for Fresh Fruits 14

1.12 Ultrasound Applications in Food Technology 16

References 17

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

2.1 Introduction 24

2.2 Composition 24

2.3 Starch Production 34

2.4 Starch Properties 36

References 41

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

3.1 Introduction 49

3.2 Milk Production and Quality 51

3.3.1 Effect of Animal Diet on Milk Productivity 51

3.2.2 Organic Milk 56

3.3 Types of Milk Products 56

3.3.1 Liquid Milk as Beverage 57

3.3.2 Cream 59

3.3.3 Butter 59

3.3.4 Ice Cream 60

3.3.5 Fermented Milk Product 62

3.4 Conclusion 65

References 65

4 Processing and Preservation of Meat, Poultry and Seafood 69
Elisabete M.C. Alexandre, Cristina L.

Über Autor(innen)

Visakh P.M. is a Senior Researcher at the School of Chemical Sciences, Mahatma Gandhi University, India. He has been invited as a visiting student/researcher to approximately fifteen European universities and is a prolific editor with seven books already published. His research interests include polymer nanocomposites, bio-nanocomposites, and rubber-based nanocomposites, fire-retardant polymers, and liquid crystalline polymers as well as silicon sensors.

Laura B. Iturriaga is a food engineer, researcher, and lecturer in the food physics and chemistry field at the Faculty of Agriculture and Industrial Agriculture, Universidad Nacional de Santiago del Estero, Argentina. She successfully defended her PhD at the Universidad Nacional de La Plata (UNLP), Argentina.

Pablo Daniel Ribotta studied chemical engineering at the Facultad de Ciencias Exactas, Fisicas y Naturales, Universidad Nacional de Cordoba (UNC), Argentina, and completed his PhD at the Facultad de Ciencias Exactas, Universidad Nacional de la Plata, in 2002. Currently, he is Research Member of the National Research Council of Republica Argentina (CONICET), as well as full professor of food technology and Director of Instituto Superior de Investigacion, Desarrollo y Servicios en Alimentos, at UNC. He has approximately seventy research papers, three books, and eight book chapters to his credit.