Advances in Food Science and Technology, Volume 1

The EditorsVisakh P.M. is a Research Fellow at the School of Chemical Science at Mahatma Gandhi University. He has edited three books with Sabu Thomas for Wiley-Scrivener. He has been a visiting student at many European universities and is currently working at Charles University, Czech Republic. His research interests include polymer nanocomposites, bio-nanocomposites, rubber-based nanocomposites, fire- retardant polymers, and liquid crystalline polymers.Sabu Thomas is a professor of polymer science and engineering at the School of Chemical Sciences, as well as the Director of the Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, India. He received his PhD in 1987 in polymer engineering from the Indian Institute of Technology (IIT), Kharagpur, India. He is a Fellow of the Royal Society of Chemistry, London, and a member of the American Chemical Society. He has been ranked fifth in India with regard to the number of publications (most productive scientists). He also received the coveted Sukumar Maithy Award for the best polymer researcher in the country in 2008.Laura B. Iturriaga is a food engineer, researcher, and lecturer in the food physics-chemistry field at the Faculty of Agriculture and Industrial Agriculture, Universidad Nacional de Santiago del Estero (UNSE), Argentina. She successfully defended her PhD at the Universidad de La Plata (UNLP).Pablo Daniel Ribotta studied chemical engineering at the Universidad Nacional de Córdoba (UNC) in Argentina and finished his PhD at the Universidad Nacional de la Plata in 2002. He is currently a research member of the National Research Council of Argentina (CONICET), and Full Professor of Food Technology and Director of the Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA) at UNC.

• List of Contributors1 Food Chemistry and TechnologyVisakh P.M., Sabu Thomas, Laura B. Iturriaga and Pablo Daniel Ribotta1.1 Food Security 11.2 Nanotechnology in Food Applications 41.3 Frozen Food and Technology 51.4 Chemical and Functional Properties of Food Components 71.5 Food: Production, Properties and Quality 81.6 Safety of Enzyme Preparations Used in Food 101.7 Trace Element Speciation in Food 111.8 Bio-nanocomposites for Natural Food Packaging 13References 142 Food Security: A Global Problem 19Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi, Giuliana Vinci and Nevio Picci2.1 Food Security: Definitions and Basic Concepts 202.2 Main Causes of Food Insecurity 272.3 The Food Insecurity Dimension 502.4 Conclusions 93References 953 Nanotechnology in Food Applications 103Rui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and Margarida C. Vieira3.1 What is Nanotechnology? 1033.2 Food Formulations 1053.3 Food Packaging 1073.4 Regulation Issues and Consumer Perception 115Acknowledgements 116References 1164 Frozen Food and Technology 123Elisabete M. C. Alexandre, Teresa R. S. Brandão and Cristina L. M. Silva4.1 Introduction 1244.2 Treatments: Pre-freezing 1254.3 Freezing Process 1294.4 Freezing Methods and Equipment 1314.5 Effect of Freezing and Frozen Storage on Food Properties 1424.6 Final Remarks 146References 1475 Chemical and Functional Properties of Food Components 151Campos-Montiel R. G., Pimentel-González D. J. and Figueira A. C.5.1 Introduction 1515.2 Functional and Chemical Properties of Food Components 1525.3 Nutritional Value and Sensory Properties of Food 1685.4 Postharvest Storage and Processing 1745.5 Conclusion 177Acknowledgements 178References 1786 Food: Production, Properties and Quality 185Yantyati Widyastuti, Tatik Khusniati and Endang Sutriswati Rahayu6.1 Introduction 1856.2 Food Production 1866.3 Factors Affecting Production and Improvement of Food 1876.4 Food Properties 1966.5 Food Quality 197References 1997 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food 201Shayla West-Barnette and Jannavi R. Srinivasan7.1 Introduction 2027.2 Regulatory History of Food Ingredients: Guided by Safety 2027.3 Scientific Advancement as Part of the Regulatory History of Enzyme Preparations 2067.4 Safety Evaluation of Enzyme Preparations 2167.5 Conclusion 223Acknowledgements 223References 2238 Trace Element Speciation in Food 227Paula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud8.1 Introduction 2288.2 Implications of Toxic Elements Speciation for Food Safety 2308.3 Elemental Species and Its Impact on the Nutritional Value of Food 2388.4 Elemental Species in Food Processing 2438.5 Potential Functional Food Derived from Health Benefits of Elemental Species 2468.6 Analytical Methods for Food Elemental Speciation Analysis 2498.7 Conclusions 256References 2579 Bionanocomposites for Natural Food Packing 265Bibin Mathew Cherian, Gabriel Molina de Olyveiro, Ligia Maria Manzine Costa, Alcides Lopes Leäo, Marcia Rodrigues de Morais Chaves, Sivoney Ferreira de Souza and Suresh Narine9.1 Introduction 2669.2 Natural Biopolymer-based Films 2679.3 Modification of Film Properties 2749.4 Environmental Impact of Bionanocomposites Materials 2909.5 Conclusions and Future Perspectives 294References 294Index 301

“The editors provide a wide-ranging review that imparts an historical prospective to contemporary innovative food science research and development efforts and challenges.”  (Journal of Aquatic Food Product Technology, 25 December 2013)