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Submit a ProposalAdvances in Food Science and Nutrition
 | Volume 2 Edited by Visakh P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta Copyright: 2014 | Status: Published ISBN: 9781118137093 | Hardcover | 468 pages | 40 illustrations Price: $185 USD  |
One Line Description
This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition
Audience
It is a very valuable reference source for university and college faculties, professionals, postdoctoral research fellows, senior graduate students, food science technologists, and researchers from R&D laboratories working in the area of food science and nutrition.
It is a very valuable reference source for university and college faculties, professionals, postdoctoral research fellows, senior graduate students, food science technologists, and researchers from R&D laboratories working in the area of food science and nutrition.
Description
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 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
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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 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
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Author / Editor Details
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 about 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
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 about 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, Físicas y Naturales, Universidad Nacional de Córdoba (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 República Argentina (CONICET), as well as full professor of food technology and Director of Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, at UNC. He has about seventy research papers, three books, and eight book chapters to his credit.
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Table of Contents
Preface
1 Recent Advances in Food Science and Nutrition:State of Art, New Challenges and Opportunities
Visakh. P.M., Laura B. Iturriaga and Pablo Daniel Ribotta
2 Potato: Production, Composition and Starch Processing
Narpinder Singh, Amritpal Kaur, Khetan Shevkani and Rajarathnam Ezekiel
3 Milk and Different Types of Milk Products
Yantyati Widyastuti and Andi Febrisiantosa
4 Processing and Preservation of Meat, Poultry and Seafood
Elisabete M.C. Alexandre, Cristina L.M. Silva and Teresa R.S. Brand £o
5 Food Ingredients
Dongxiao Sun-Waterhouse
6 Fruits and Fruit Processing
Ariel R. Fontana and Romina P. Monasterio
7 Antioxidant Activity of Phytochemicals and Their Method of Analysis
Ashish Rawson, Ankit Patras, B. Dave Oomah, Rocio Campos-Vega and Mohammad B. Hossain
8 Indispensable Tools in Food Science and Nutrition
Sneha P. Bhatia
9 Transformations of Food Flavor Due to Industrially Processing of Elaboration
Romina P. Monasterio
10 New Trends in Sensory Characterization Food Products
Gast ³n Ares and Ana Gimnez
11 Effect of Food Processing on Bioactive Compounds
Sarana Sommano
12 Recent Advances in Storage Technologies for Fresh Fruits
Sukhvinder P. Singh and Leon A. Terry
Index 40
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Preface
1 Recent Advances in Food Science and Nutrition:State of Art, New Challenges and Opportunities
Visakh. P.M., Laura B. Iturriaga and Pablo Daniel Ribotta
2 Potato: Production, Composition and Starch Processing
Narpinder Singh, Amritpal Kaur, Khetan Shevkani and Rajarathnam Ezekiel
3 Milk and Different Types of Milk Products
Yantyati Widyastuti and Andi Febrisiantosa
4 Processing and Preservation of Meat, Poultry and Seafood
Elisabete M.C. Alexandre, Cristina L.M. Silva and Teresa R.S. Brand £o
5 Food Ingredients
Dongxiao Sun-Waterhouse
6 Fruits and Fruit Processing
Ariel R. Fontana and Romina P. Monasterio
7 Antioxidant Activity of Phytochemicals and Their Method of Analysis
Ashish Rawson, Ankit Patras, B. Dave Oomah, Rocio Campos-Vega and Mohammad B. Hossain
8 Indispensable Tools in Food Science and Nutrition
Sneha P. Bhatia
9 Transformations of Food Flavor Due to Industrially Processing of Elaboration
Romina P. Monasterio
10 New Trends in Sensory Characterization Food Products
Gast ³n Ares and Ana Gimnez
11 Effect of Food Processing on Bioactive Compounds
Sarana Sommano
12 Recent Advances in Storage Technologies for Fresh Fruits
Sukhvinder P. Singh and Leon A. Terry
Index 40
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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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