1. Food Chemistry and Technology: State of the Art, New Challenges and Opportunities

  1. Visakh P. M.,
  2. Sabu Thomas,
  3. Laura B. Iturriaga and
  4. Pablo Daniel Ribotta
  1. Visakh P. M.1,2,
  2. Sabu Thomas1,2,
  3. Laura B. Iturriaga3 and
  4. Pablo Daniel Ribotta4

Published Online: 12 MAR 2013

DOI: 10.1002/9781118659083.ch1

Advances in Food Science and Technology

Advances in Food Science and Technology

How to Cite

P. M., V., Thomas, S., Iturriaga, L. B. and Ribotta, P. D. (2013) Food Chemistry and Technology: State of the Art, New Challenges and Opportunities, in Advances in Food Science and Technology (eds V. P. M., S. Thomas, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118659083.ch1

Author Information

  1. 1

    Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, Kerala, India

  2. 2

    School of Chemical Sciences, Mahatma Gandhi University, Kottayam, Kerala, India

  3. 3

    Institute of Chemical Sciences, Faculty of Agronomy, National University of Santiago del Estero, Santiago del Estero, Argentina

  4. 4

    Department of Science and Technology, National University of Córdoba, Córdoba, Argentina

Publication History

  1. Published Online: 12 MAR 2013
  2. Published Print: 4 MAR 2013

ISBN Information

Print ISBN: 9781118121023

Online ISBN: 9781118659083

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Keywords:

  • Food security;
  • nanotechnology;
  • frozen food;
  • functional properties of food components;
  • food production;
  • trace element speciation in food;
  • food packing

Summary

This chapter contains sections titled:

  • Food Security

  • Nanotechnology in Food Applications

  • Frozen Food and Technology

  • Chemical and Functional Properties of Food Components

  • Food: Production, Properties and Quality

  • Safety of Enzyme Preparations Used in Food

  • Trace Element Speciation in Food

  • Bio-Nanocomposites for Natural Food Packaging