LEADER 05441nam 2200733 a 450 001 9910828769903321 005 20240313181742.0 010 $a9781118659120 010 $a1118659120 010 $a9781118659083 010 $a1118659082 010 $a9781118658802 010 $a1118658809 035 $a(CKB)2670000000341653 035 $a(EBL)1153529 035 $a(OCoLC)831118410 035 $a(SSID)ssj0000985555 035 $a(PQKBManifestationID)11615715 035 $a(PQKBTitleCode)TC0000985555 035 $a(PQKBWorkID)10929937 035 $a(PQKB)11117741 035 $a(OCoLC)847729044 035 $a(MiAaPQ)EBC1153529 035 $a(Au-PeEL)EBL1153529 035 $a(CaPaEBR)ebr10674768 035 $a(CaONFJC)MIL499130 035 $a(Perlego)1001781 035 $a(EXLCZ)992670000000341653 100 $a20150303d2013 cy e 101 0 $ager 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAdvances in foodscience and technology$hVolume 1 /$fedited by Visakh P.M. ... [et al.] 205 $a1st ed. 210 $aSalem, Mass. $cScrivener Publishing ;$aHoboken, N.J. $cWiley$dc2013 215 $a1 online resource (326 p.) 300 $aDescription based upon print version of record. 311 08$a9781118121023 311 08$a1118121023 320 $aIncludes bibliographical references and index. 327 $aCover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 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 327 $a2.2.2 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 327 $a3.4 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 327 $a4.5 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 327 $a5.3.2 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 327 $a7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food 330 $aThis 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. 606 $aFood industry and trade 606 $aFood$xAnalysis 606 $aFood$xComposition 615 0$aFood industry and trade. 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 676 $a664/.07 701 $aP. M$b Visakh$01612830 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910828769903321 996 $aAdvances in foodscience and technology$94097199 997 $aUNINA