Sabu Thomas, School of Chemical Sciences, Mahatma Gandhi University, India.Visakh. P. M., School of Chemical Sciences, Mahatma Gandhi University, India.Laura B. Iturriaga, Institute of Chemical and Environmental Sciences, National University of Santiago del Estero, Argentina.Pablo Daniel Ribotta, Faculty of Science, University of Cordoba, Argentina.

• Advances in Food Science and Technology, Volume 1List of Contributors1 Food Chemistry and TechnologyVisakh P.M,Sabu Thomas, Laura B. Iturriaga and Pablo Daniel Ribotta2 Food Security: A Global Problem 19Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi, Giuliana Vinci and Nevio Picci3 Nanotechnology in Food Applications 103Rui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and MargaridaC.Vieira4 Frozen Food and Technology 123Elisabete M. C. Alexandre, Teresa R. S. Brandão and CristinaL. M. Silva5 Chemical and Functional Properties of Food Components 151R. G. Campos-Montiel, D. J. Pimentel-González and A. C. Figueira6 Food: Production, Properties and Quality 185Yantyati Widyastuti, Tatik Khusniati and Endang Sutriswati Rahayu7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food 201Shayla West-Barnette and Jannavi R. Srinivasan8 Trace Element Speciation in Food 227Paula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud9 Bionanocomposites for Natural Food Packing 265Bibin Mathew Cherian, Gabriel Molina de Olyveira, Ligia Maria Manzine Costa, Alcides Lopes Leão, Marcia Morais, Sivoney Ferreira de Souza and Suresh NarineAdvances in Food Science and Nutrition, Volume 2Preface 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 Ribotta2 Potato: Production, Composition and Starch Processing 23Narpinder Singh, Amritpal Kaur, Khetan Shevkani and Rajarathnam Ezekiel3 Milk and Different Types of Milk Products 49Yantyati Widyastuti and Andi Febrisiantosa4 Processing and Preservation of Meat, Poultry and Seafood 69Elisabete M.C. Alexandre, Cristina L.M. Silva and Teresa R.S. Brandão5 Food Ingredients 105Dongxiao Sun-Waterhouse6 Fruits and Fruit Processing 133Ariel R. Fontana and Romina P. Monasterio7 Antioxidant Activity of Phytochemicals and Their Method of Analysis 153Ashish Rawson, Ankit Patras, B. Dave Oomah, Rocio Campos-Vega and Mohammad B. Hossain8 Indispensable Tools in Food Science and Nutrition 257Sneha P. Bhatia9 Transformations of Food Flavor Due to Industrially Processing of Elaboration 279Romina P. Monasterio10 New Trends in Sensory Characterization of Food Products 321Gastón Ares and Ana Giménez11 Effect of Food Processing on Bioactive Compounds 361Sarana Sommano12 Recent Advances in Storage Technologies for Fresh Fruits 391Sukhvinder P. Singh and Leon A. Terry13 Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters 413Rui M.S. Cruz, Igor Khmelinskii and Margarida C. VieiraIndex 445