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Advances in Food Science and Nutrition. Volume 2 /
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 con...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2013.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Title Page; Copyright Page; Contents; Preface; 1 Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities; 1.1 Potato Production, Composition and Starch Processing; 1.2 Milk and Different Types of Milk Products; 1.3 Processing and Preservation of Meat, Poultry and Seafood; 1.4 Food Ingredients; 1.5 Fruits and Fruit Processing; 1.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 1.7 Indispensable Tools in Food Science and Nutrition; 1.8 Transformation of Food Flavours Due to Industrial Processing Elaboration
- 1.9 New Trends in Sensory Characterization of Food Products1.10 Effect of Food Processing on Bioactive Compounds; 1.11 Recent Advances in Storage Technologies for Fresh Fruits; 1.12 Ultrasound Applications in Food Technology; References; 2 Potato: Production, Composition and Starch Processing; 2.1 Introduction; 2.2 Composition; 2.3 Starch Production; 2.4 Starch Properties; References; 3 Milk and Different Types of Milk Products; 3.1 Introduction; 3.2 Milk Production and Quality; 3.3.1 Effect of Animal Diet on Milk Productivity; 3.2.2 Organic Milk; 3.3 Types of Milk Products
- 3.3.1 Liquid Milk as Beverage3.3.2 Cream; 3.3.3 Butter; 3.3.4 Ice Cream; 3.3.5 Fermented Milk Product; 3.4 Conclusion; References; 4 Processing and Preservation of Meat, Poultry and Seafood; 4.1 Introduction; 4.2 Food Quality Characteristics; 4.3 Deterioration and Microbial Contamination; 4.4 Physical Methods of Preservation; 4.4.1 Preliminary Processes; 4.4.2 Water Spray-Washings; 4.4.3 Control of Temperature; 4.4.4 Control of Moisture; 4.4.5 Radiation Technologies; 4.4.6 Other Technologies; 4.5 Chemical Methods of Preservation; 4.5.1 Curing; 4.5.2 Smoking; 4.5.3 Other Methods/Compounds
- 4.6 Microbiological Contributions to Meat Preservation4.6.1 Competition; 4.6.2 Fermentation; 4.6.3 Bacteriocins; 4.7 Hurdle Combinations of Methods; 4.8 Atmosphere Inside Package; Acknowledgments; References; 5 Food Ingredients; 5.1 Introduction; 5.2 Useful Terminology and Definitions; 5.3 Food Additives; 5.4 Novel and Natural Plant-Based Ingredients; 5.5 Properties and Applications of Plant-Derived Ingredients; 5.6 Conclusion and Future Prospects; References; 6 Fruits and Fruit Processing; 6.1 Introduction; 6.2 Fruits; 6.2.1 Low Temperature; 6.2.2 Modified and Controlled Atmosphere Storage
- 6.2.3 Modified Atmosphere Packaging6.2.4 Edible Coatings; 6.3 Fruit Processing; 6.3.1 Factors Affecting Fruit Conservation Method; 6.3.2 Traditional Preservation Methods; 6.3.3 Modern Preservation Methods with Minimal Processing; References; 7 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 7.1 Introduction; 7.2 Importance of Antioxidants in Human Health (Their Mechanism of Action); 7.3 Natural Antioxidants; 7.3.1 Sources of Natural Antioxidants; 7.3.2 Uses of Natural Antioxidants; 7.4 Overview of Methods Used to Measure Total Antioxidant Activity