CART

(0) items

Advances in Food Science and Technology, Volume 1,9781118121023
This item qualifies for
FREE SHIPPING!

FREE SHIPPING OVER $59!

Your order must be $59 or more, you must select US Postal Service Shipping as your shipping preference, and the "Group my items into as few shipments as possible" option when you place your order.

Bulk sales, PO's, Marketplace Items, eBooks, Apparel, and DVDs not included.

Advances in Food Science and Technology, Volume 1

by ; ; ;
Edition:
1st
ISBN13:

9781118121023

ISBN10:
1118121023
Format:
Hardcover
Pub. Date:
3/4/2013
Publisher(s):
Wiley-Scrivener
List Price: $186.66

Rent Textbook

(Recommended)
 
Term
Due
Price
$167.99

Buy New Textbook

Currently Available, Usually Ships in 24-48 Hours
N9781118121023
$181.99

Used Textbook

We're Sorry
Sold Out

eTextbook

We're Sorry
Not Available

More New and Used
from Private Sellers
Starting at $167.04
See Prices

Questions About This Book?

Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 1st edition with a publication date of 3/4/2013.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.

Summary

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. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

Author Biography

The Editors

Visakh P.M. is a Research Fellow at the School of Chemical Science at Mahatma Gandhi University. He has edited three books with Sabu Thomas for Wiley-Scrivener. He has been a visiting student at many European universities and is currently working at Charles University, Czech Republic. His research interests include polymer nanocomposites, bio-nanocomposites, rubber-based nanocomposites, fire- retardant polymers, and liquid crystalline polymers.

Sabu Thomas is a professor of polymer science and engineering at the School of Chemical Sciences, as well as the Director of the Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, India. He received his PhD in 1987 in polymer engineering from the Indian Institute of Technology (IIT), Kharagpur, India. He is a Fellow of the Royal Society of Chemistry, London, and a member of the American Chemical Society. He has been ranked fifth in India with regard to the number of publications (most productive scientists). He also received the coveted Sukumar Maithy Award for the best polymer researcher in the country in 2008.

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

Pablo Daniel Ribotta studied chemical engineering at the Universidad Nacional de Córdoba (UNC) in Argentina and finished his PhD at the Universidad Nacional de la Plata in 2002. He is currently a research member of the National Research Council of Argentina (CONICET), and Full Professor of Food Technology and Director of the Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA) at UNC.

Table of Contents

List of Contributors 000

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



Please wait while the item is added to your cart...