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 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 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