1. Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities

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

Published Online: 30 NOV 2013

DOI: 10.1002/9781118865606.ch1

Advances in Food Science and Nutrition, Volume 2

Advances in Food Science and Nutrition, Volume 2

How to Cite

P.M., V., Iturriaga, L. B. and Ribotta, P. D. (2013) Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities, in Advances in Food Science and Nutrition, Volume 2 (eds V. P. M, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118865606.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 Cordoba, Córdoba, Argentina

Publication History

  1. Published Online: 30 NOV 2013
  2. Published Print: 27 NOV 2013

ISBN Information

Print ISBN: 9781118137093

Online ISBN: 9781118865606

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Keywords:

  • food science;
  • nutrition;
  • potato production;
  • milk products;
  • food ingredients;
  • fruit processing;
  • food flavour;
  • bioactive compounds

Summary

This chapter contains sections titled:

  • Potato Production, Composition and Starch Processing

  • Milk and Different Types of Milk Products

  • Processing and Preservation of Meat, Poultry and Seafood

  • Food Ingredients

  • Fruits and Fruit Processing

  • Antioxidant Activity of Phytochemicals and Their Method of Analysis

  • Indispensable Tools in Food Science and Nutrition

  • Transformation of Food Flavours Due to Industrial Processing Elaboration

  • New Trends in Sensory Characterization of Food Products

  • Effect of Food Processing on Bioactive Compounds

  • Recent Advances in Storage Technologies for Fresh Fruits

  • Ultrasound Applications in Food Technology