Advances in Food Science and Nutrition, Volume 2

Inbunden, Engelska, 2014

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Beskrivning

This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutritionAdvances 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 processingMilk and different types of milk productsProcessing and preservation of meat, poultry, and seafoodFood ingredients including additives and natural plant-based ingredientsFruits and fruit processingAntioxidant activity of phytochemicals and their method of analysisThe effect of food processing on bioactive compoundsFood safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrientsTrends in sensory characterization of food productsUltrasound applications in food technologyTransformations of food flavor including aroma compounds and chemical reactions that influence flavorStorage technologies for fresh fruits

Produktinformation

Utgivningsdatum:2014-01-28
Mått:165 x 236 x 36 mm
Vikt:907 g
Format:Inbunden
Språk:Engelska
Antal sidor:472
Förlag:John Wiley & Sons Inc
ISBN:9781118137093

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Mer om författaren

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.

Innehållsförteckning

Preface xiiiList of Contributors xvii1 Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities 1Visakh. P.M., Laura B. Iturriaga and Pablo Daniel Ribotta1.1 Potato Production, Composition and Starch Processing 21.2 Milk and Different Types of Milk Products 41.3 Processing and Preservation of Meat, Poultry and Seafood 51.4 Food Ingredients 71.5 Fruits and Fruit Processing 71.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis 91.7 Indispensable Tools in Food Science and Nutrition 101.8 Transformation of Food Flavours Due to Industrial Processing Elaboration 111.9 New Trends in Sensory Characterization of Food Products 121.10 Effect of Food Processing on Bioactive Compounds 131.11 Recent Advances in Storage Technologies for Fresh Fruits 141.12 Ultrasound Applications in Food Technology 16References 172 Potato: Production, Composition and Starch Processing 23Narpinder Singh, Amritpal Kaur, Khetan Shevkani and Rajarathnam Ezekiel2.1 Introduction 242.2 Composition 242.3 Starch Production 342.4 Starch Properties 36References 413 Milk and Different Types of Milk Products 49Yantyati Widyastuti and Andi Febrisiantosa3.1 Introduction 493.2 Milk Production and Quality 513.3.1 Effect of Animal Diet on Milk Productivity 513.2.2 Organic Milk 563.3 Types of Milk Products 563.3.1 Liquid Milk as Beverage 573.3.2 Cream 593.3.3 Butter 593.3.4 Ice Cream 603.3.5 Fermented Milk Product 623.4 Conclusion 65References 654 Processing and Preservation of Meat, Poultry and Seafood 69Elisabete M.C. Alexandre, Cristina L.M. Silva and Teresa R.S. Brandão4.1 Introduction 704.2 Food Quality Characteristics 714.3 Deterioration and Microbial Contamination 734.4 Physical Methods of Preservation 744.4.1 Preliminary Processes 744.4.2 Water Spray-Washings 764.4.3 Control of Temperature 774.4.4 Control of Moisture 814.4.5 Radiation Technologies 824.4.6 Other Technologies 874.5 Chemical Methods of Preservation 894.5.1 Curing 894.5.2 Smoking 904.5.3 Other Methods/Compounds 914.6 Microbiological Contributions to Meat Preservation 934.6.1 Competition 934.6.2 Fermentation 944.6.3 Bacteriocins 944.7 Hurdle Combinations of Methods 954.8 Atmosphere Inside Package 95Acknowledgments 96References 965 Food Ingredients 105Dongxiao Sun-Waterhouse5.1 Introduction 1065.2 Useful Terminology and Deﬁnitions 1075.3 Food Additives 1095.4 Novel and Natural Plant-Based Ingredients 1135.5 Properties and Applications of Plant-Derived Ingredients 1205.6 Conclusion and Future Prospects 125References 1266 Fruits and Fruit Processing 133Ariel R. Fontana and Romina P. Monasterio6.1 Introduction 1336.2 Fruits 1366.2.1 Low Temperature 1366.2.2 Modiﬁed and Controlled Atmosphere Storage 1376.2.3 Modiﬁed Atmosphere Packaging 1406.2.4 Edible Coatings 1416.3 Fruit Processing 1426.3.1 Factors Affecting Fruit Conservation Method 1436.3.2 Traditional Preservation Methods 1446.3.3 Modern Preservation Methods with Minimal Processing 146References 1507 Antioxidant Activity of Phytochemicals and Their Method of Analysis 153Ashish Rawson, Ankit Patras, B. Dave Oomah, Rocio Campos-Vega and Mohammad B. Hossain7.1 Introduction 1547.2 Importance of Antioxidants in Human Health (Their Mechanism of Action) 1557.3 Natural Antioxidants 1587.3.1 Sources of Natural Antioxidants 1587.3.2 Uses of Natural Antioxidants 1607.4 Overview of Methods Used to Measure Total Antioxidant Activity 1637.4.1 Measurement of Antioxidant Activity 1657.4.2 Assays Involving a Biological Substrate 1657.4.3 Assays Involving a Non-Biological Substrate 1667.5 Problems in Comparing Various Methods of Antioxidant Activity and Discrepancies over Their Measurement 1887.6 Methods for Antioxidant Phytochemical Analysis 1917.6.1 Spectrophotometer 1917.6.2 High Performance Liquid Chromatography(HPLC) 1917.6.3 Liquid Chromatography–Mass Spectrometry (LC–MS) 2147.6.4 Liquid Chromatography–Nuclear Magnetic Resonance (LC–NMR) 2157.7 Concluding Remarks 237References 2388 Indispensable Tools in Food Science and Nutrition 257Sneha P. Bhatia8.1 Introduction: Food Safety – From Farm to the Dinner Plate 2578.2 Foodborne Pathogens 2598.3 Probiotics in Food 2648.4 Genetically Modiﬁed (GM) Foods – Friends or Foe? 2708.5 Bioavailability of Nutrients 2738.6 Food Safety Regulations 2758.7 Conclusion 276References 2769 Transformations of Food Flavor Due to Industrially Processing of Elaboration 279Romina P. Monasterio9.1 Introduction 2809.2 Aroma Compounds 2929.3 Chemical Reactions that Contribute to Food Flavor 2929.3.1 Maillard Reaction 2939.3.2 Flavor from Lipids 2989.3.3 Flavors Formed via Fermentation 3029.4 Special Industrial Process and Flavor 3099.5 Industrial Production of Flavor 3129.6 Summary 315References 31510 New Trends in Sensory Characterization of Food Products 321Gastón Ares and Ana Giménez10.1 Introduction 32110.1.1 Sensory Characterization 32110.1.2 Descriptive Analysis 32210.2 New Trends in Sensory Characterization of Food Products 32510.2.1 Overview 32510.2.2 Methodologies Based on Speciﬁc Attributes 32710.2.3 Methodologies that Provide a Verbal Description of the Products 33210.2.4 Holistic Methodologies 33810.2.5 Methods Based on the Comparison with References 34510.2.6 Comparison of the Methodologies 34810.3 Conclusions and Recommendations 352References 35411 Effect of Food Processing on Bioactive Compounds 361Sarana Sommano11.1 Bioactive Compounds 36211.1.1 Reactive Oxygen Species (ROS) 36211.1.2 Antioxidant Defenses Against ROS 36311.1.3 Bioactive Compounds or Natural Antioxidants 36411.1.4 Other Signiﬁcant Bioactive Compounds 37111.2 Processing of Foods Containing Bioactive Components 37211.2.1 Effect of Postharvest Handling Methods and Shelf Life Determination 37211.2.2 Effect of Processing 37311.2.3 Effects of Storage 37711.3 Methods for the Determination of Antioxidants 37811.3.1 Measuring Antioxidants Activity 37811.3.2 Radical–Scavenging Methods 37811.3.3 Methods for Measuring the Oxidation of an Oil or Food Sample 38011.3.4 Techniques Involving Bioactive Compound Determination 383Reference12 Recent Advances in Storage Technologies for Fresh Fruits 391Sukhvinder P. Singh and Leon A. Terry12.1 Introduction 39212.2 1-Methylcyclopropene (1-MCP) Based Storage Technology 39312.3 Palladium Based Ethylene Adsorbers 39412.4 Ultra Low Oxygen (ULO) Storage Technology 39712.5 Dynamic Controlled Atmosphere (DCA) Storage Technology 39812.6 Microcontrolled Atmosphere (MCA) and Bulk Modiﬁed Atmosphere Packaging (MAP) Technologies 40012.7 Nitric Oxide Based Technology 40112.8 Biosensors 40312.9 Conclusions 405References 40613 Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters 413Rui M.S. Cruz, Igor Khmelinskii and Margarida C. Vieira13.1 Introduction 41413.2 Equipment Design 41613.3 Ultrasound Application for Improving Processing Efﬁciency 42013.4 Food Preservation Applications 42413.4.1 Enzymes 42413.4.2 Microorganisms 42413.5 Ultrasound Effects on Food Quality Attributes 43013.6 Conclusions 432References 432Index 445