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.Content:
Chapter 1 Food Chemistry and Technology: State of the Art, New Challenges and Opportunities (pages 1β18): Visakh P. M., Sabu Thomas, Laura B. Iturriaga and Pablo Daniel Ribotta
Chapter 1 Food Security: A Global Problem (pages 19β102): Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi, Giuliana Vinci and Nevio Picci
Chapter 1 Nanotechnology in Food Applications (pages 103β122): Rui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and Margarida C. Vieira
Chapter 1 Frozen Food and Technology (pages 123β150): Elisabete M.C. Alexandre, Teresa R.S. Brandao and Cristina L.M. Silva
Chapter 1 Chemical and Functional Properties of Food Components (pages 151β183): R.G. Campos?Montiel, D.J. Pimentel?Gonzalez and A.C. Figueira
Chapter 1 Food: Production, Properties and Quality (pages 185β200): Yantyati Widyastuti, Tatik Khusniati and Endang Sutriswati Rahayu
Chapter 1 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food (pages 201β225): Shayla West?Barnette and Jannavi R. Srinivasan
Chapter 1 Trace Element Speciation in Food (pages 227β263): Paula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud
Chapter 1 Bionanocomposites for Natural Food Packing (pages 265β299): Bibin Mathew Cherian, Gabriel Molina de Olyveira, Ligia Maria Manzine Costa, Alcides Lopes Leao, Marcia Rodrigues de Morais Chaves, Sivoney Ferreira de Souza and Suresh Narine