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Submit a ProposalAdvances in Food Science and Technology
 | Volume 1 Edited by Visakh, P.M., Sabu Thomas, Laura B. Iturriaga, and Pablo Daniel Ribotta Copyright: 2013 | Status: Published ISBN: 9781118121023 | Hardcover | 324 pages | 58 illustrations Price: $175 USD  |
One Line Description
Written in a systematic and comprehensive manner the book reports recent advances in the development of food science and food technology areas.
Audience
The book is a reliable ‘one stop’ reference resource for university and college researchers, post-doctoral research fellows and senior graduate students in food science. Industry and governmental scientists, food technologists, researchers from R&D laboratories working in the area of food science and its applications, will find this book to be invaluable.
The book is a reliable ‘one stop’ reference resource for university and college researchers, post-doctoral research fellows and senior graduate students in food science. Industry and governmental scientists, food technologists, researchers from R&D laboratories working in the area of food science and its applications, will find this book to be invaluable.
Description
Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and food 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, by contact with cold liquid, by contact with cold surfaces, cryogenic freezing, and a combination of freezing methods
• Chemical and functional properties of food components
• Bionanocomposites for natural food packing and natural biopolymerbased 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
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Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and food 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, by contact with cold liquid, by contact with cold surfaces, cryogenic freezing, and a combination of freezing methods
• Chemical and functional properties of food components
• Bionanocomposites for natural food packing and natural biopolymerbased 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
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Author / Editor Details
Visakh P.M. is a Research Fellow at the School of Chemical Science at Mahatma Gandhi University. He has edited 3 books with Sabu Thomas for Wiley-Scrivener. He has been invited as a visiting student to 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.
Visakh P.M. is a Research Fellow at the School of Chemical Science at Mahatma Gandhi University. He has edited 3 books with Sabu Thomas for Wiley-Scrivener. He has been invited as a visiting student to 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 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 no 5 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 for the year 2008.
Laura 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.
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Table of Contents
Preface.
1 Food Chemistry and Technology
Visakh P. M., Sabu Thomas Laura B. Iturriaga
and Pablo Daniel Ribotta
2 Food Security: A Global Problem
Donatella Restuccia, Umile Gianfranco Spizzirri,
Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi,
Giuliana Vinci and Nevio Picci
3 Nanotechnology in Food Applications
Rui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and
Margarida C. Vieira
4 Frozen Food and Technology
Elisabete M.C. Alexandre, Teresa R.S. Brand £o and
Cristina L.M. Silva
5 Chemical and Functional Properties of Food Components
R.G. Campos-Montiel, D.J. Pimentel-Gonzalez and A.C. Figueira
6 Food: Production, Properties and Quality
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
Shayla West-Barnette and Jannavi R. Srinivasan
8 Trace Element Speciation in Food
Paula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud
9 Bionanocomposites for Natural Food Packing
Bibin Mathew Cherian, Gabriel Molina de Olyveira, Ligia Maria Manzine Costa, Alcides Lopes Le £o, Marcia Morais, Sivoney Ferreira de Souza and Suresh Narine
Index.
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Preface.
1 Food Chemistry and Technology
Visakh P. M., Sabu Thomas Laura B. Iturriaga
and Pablo Daniel Ribotta
2 Food Security: A Global Problem
Donatella Restuccia, Umile Gianfranco Spizzirri,
Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi,
Giuliana Vinci and Nevio Picci
3 Nanotechnology in Food Applications
Rui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and
Margarida C. Vieira
4 Frozen Food and Technology
Elisabete M.C. Alexandre, Teresa R.S. Brand £o and
Cristina L.M. Silva
5 Chemical and Functional Properties of Food Components
R.G. Campos-Montiel, D.J. Pimentel-Gonzalez and A.C. Figueira
6 Food: Production, Properties and Quality
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
Shayla West-Barnette and Jannavi R. Srinivasan
8 Trace Element Speciation in Food
Paula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud
9 Bionanocomposites for Natural Food Packing
Bibin Mathew Cherian, Gabriel Molina de Olyveira, Ligia Maria Manzine Costa, Alcides Lopes Le £o, Marcia Morais, Sivoney Ferreira de Souza and Suresh Narine
Index.
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BISAC SUBJECT HEADINGS
TEC012000: TECHNOLOGY & ENGINEERING / Food Science
SCI013060: SCIENCE / Chemistry / Industrial & Technical
TEC027000: TECHNOLOGY & ENGINEERING / Nanotechnology
BIC CODES
TDCT: Food and Beverage Technology
TDCB: Chemical Engineering
TBN: Nanotechnology
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