Laura B. Iturriaga – författare

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and 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 packagingFreezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methodsChemical and functional properties of food componentsBionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein filmsRegulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

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

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.

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.

Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and 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, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based 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

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.

Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and 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, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based 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

This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition

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 of 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