Advances in Food Science and Nutrition, Volume 2: Vol 2

This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition

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 of food science, including:

• Potato production, composition, and starch processing
• Milk and different types of milk products
• Processing and preservation of meat, poultry, and seafood
• Food ingredients including additives and natural plant-based ingredients
• Fruits and fruit processing
• Antioxidant activity of phytochemicals and their method of analysis
• The effect of food processing on bioactive compounds
• Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients
• Trends in sensory characterization of food products
• Ultrasound applications in food technology
• Transformations of food flavor including aroma compounds and chemical reactions that influence flavor
• Storage technologies for fresh fruits

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.