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Advances in food science and technology

P. M., Visakh.

Advances in food science and technology

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Advances in food science and technologyedited by Visakh P.M. ... [et al.].
other author:	P. M., Visakh.
Published:	New York :Wiley,2013.
Description:	1 online resource (326 p.)
Subject:	Food industry and trade.
Online resource:	http://onlinelibrary.wiley.com/book/10.1002/9781118659083
ISBN:	9781118659083 (electronic bk.)

Advances in food science and technology
Advances in food science and technology[electronic resource] /edited by Visakh P.M. ... [et al.]. - New York :Wiley,2013. - 1 online resource (326 p.)

Includes bibliographical references and index.

1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues

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.

ISBN: 9781118659083 (electronic bk.)Subjects--Topical Terms:

275302
Food industry and trade.

LC Class. No.: TP370 .A36 2013

Dewey Class. No.: 641.3

Advances in food science and technology
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020 $a 9781118659083 (electronic bk.)
020 $a 1118659082 (electronic bk.)
020 $a 9781118658802 (electronic bk.)
020 $a 1118658809 (electronic bk.)
020 $z 9781118121023
035 $a (OCoLC)831118410
035 $a ocn831118410
040 $a EBLCP $b eng $c EBLCP $d YDXCP $d TXM $d DG1 $d N $d IDEBK
050 4 $a TP370 .A36 2013
082 0 4 $a 641.3 $a 664
245 0 0 $a Advances in food science and technology $h [electronic resource] / $c edited by Visakh P.M. ... [et al.].
260 $a New York : $b Wiley, $c 2013.
300 $a 1 online resource (326 p.)
504 $a Includes bibliographical references and index.
505 0 $a 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues
505 8 $a 2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging
505 8 $a 3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods
505 8 $a 4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food
505 8 $a 5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References
520 $a 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.
650 0 $a Food industry and trade. $3 275302
650 0 $a Food $x Analysis. $3 248907
700 1 $a P. M., Visakh. $3 698750
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118659083