Advances in Food Science and Nutrition, Volume 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

Readership

It is a very valuable reference source for university and college faculties, professionals, postdoctoral research fellows, senior graduate students, food science technologists, and researchers from R&D laboratories working in the area of food science and nutrition.