Advances in Food Science and Nutrition, Volume 2

Visakh P. M. 지음

Wiley-Scrivener 2013년 11월 25일 출간

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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 food science, including:bull; Potato production, composition, and starch processingbull; Milk and different types of milk productsbull; Processing and preservation of meat, poultry, and seafoodbull; Food ingredients including additives and natural plant-based ingredientsbull;

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Preface 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 Ribotta1.1 Potato Production, Composition and Starch Processing 21.2 Milk and Different Types of Milk Products 41.3 Processing and Preservation of Meat, Poultry and Seafood 51.4 Food Ingredients 71.5 Fruits and Fruit Processing 71.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis 91.7 Indispensable Tools in Food Science and Nutrition 101.8 Transformation of Food Flavours Due to Industrial Processing Elaboration 111.9 New Trends in Sensory Characterization of Food Products 121.10 Effect of Food Processing on Bioactive Compounds 131.11 Recent Advances in Storage Technologies for Fresh Fruits 141.12 Ultrasound Applications in Food Technology 16References 172 Potato: Production, Composition and Starch Processing 23Narpinder Singh, Amritpal Kaur, Khetan Shevkani and Rajarathnam Ezekiel2.1 Introduction 242.2 Composition 242.3 Starch Production 342.4 Starch Properties 36References 413 Milk and Different Types of Milk Products 49Yantyati Widyastuti and Andi Febrisiantosa3.1 Introduction 493.2 Milk Production and Quality 513.3.1 Effect of Animal Diet on Milk Productivity 513.2.2 Organic Milk 563.3 Types of Milk Products 563.3.1 Liquid Milk as Beverage 573.3.2 Cream 593.3.3 Butter 593.3.4 Ice Cream 603.3.5 Fermented Milk Product 623.4 Conclusion 65References 654 Processing and Preservation of Meat, Poultry and Seafood 69Elisabete M.C.

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저자(글) Visakh P. M.

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Visakh P.M. is a Senior Researcher at the School of Chemical Sciences, Mahatma Gandhi University, India. He has been invited as a visiting student/researcher to approximately fifteen European universities and is a prolific editor with seven books already published. His research interests include polymer nanocomposites, bio-nanocomposites, and rubber-based nanocomposites, fire-retardant polymers, and liquid crystalline polymers as well as silicon sensors.Laura B. Iturriaga is a food engineer, researcher, and lecturer in the food physics and chemistry field at the Faculty of Agriculture and Industrial Agriculture, Universidad Nacional de Santiago del Estero, Argentina. She successfully defended her PhD at the Universidad Nacional de La Plata (UNLP), Argentina.Pablo Daniel Ribotta studied chemical engineering at the Facultad de Ciencias Exactas, Fisicas y Naturales, Universidad Nacional de Cordoba (UNC), Argentina, and completed his PhD at the Facultad de Ciencias Exactas, Universidad Nacional de la Plata, in 2002. Currently, he is Research Member of the National Research Council of Republica Argentina (CONICET), as well as full professor of food technology and Director of Instituto Superior de Investigacion, Desarrollo y Servicios en Alimentos, at UNC. He has approximately seventy research papers, three books, and eight book chapters to his credit.