Advances in Food Science and Technology

Advances in Food Science and Technology

Editor(s): Visakh P. M., Sabu Thomas, Laura B. Iturriaga, Pablo Daniel Ribotta

Published Online: 12 MAR 2013

Print ISBN: 9781118121023

Online ISBN: 9781118659083

DOI: 10.1002/9781118659083

About this Book

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. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

Table of contents

    1. You have free access to this content
    2. Chapter 2

      Food Security: A Global Problem (pages 19–102)

      Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi, Giuliana Vinci and Nevio Picci

    3. Chapter 3

      Nanotechnology in Food Applications (pages 103–122)

      Rui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and Margarida C. Vieira

    4. Chapter 4

      Frozen Food and Technology (pages 123–150)

      Elisabete M.C. Alexandre, Teresa R.S. Brandão and Cristina L.M. Silva

    5. Chapter 6

      Food: Production, Properties and Quality (pages 185–200)

      Yantyati Widyastuti, Tatik Khusniati and Endang Sutriswati Rahayu

    6. Chapter 8

      Trace Element Speciation in Food (pages 227–263)

      Paula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud

    7. Chapter 9

      Bionanocomposites for Natural Food Packing (pages 265–299)

      Bibin Mathew Cherian, Gabriel Molina de Olyveira, Ligia Maria Manzine Costa, Alcides Lopes Leão, Marcia Rodrigues de Morais Chaves, Sivoney Ferreira de Souza and Suresh Narine

    8. You have free access to this content

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