An edition of Global issues in food science and technology
(2009)
Global issues in food science and technology
1st ed.
by Gustavo V. Barbosa-Cánovas
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A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas.
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Subjects
TECHNOLOGY & ENGINEERING, Technological innovations, Food industry and trade, Food Science, Food, analysis, Food science, General, Biology, Professional, career & trade -> food technology -> food science, Biological sciences & nutrition -> biology -> life sciences general, Biological sciences & nutrition -> biology -> generalShowing 1 featured edition. View all 1 editions?
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Global issues in food science and technology
2009, Elsevier, Academic Press
electronic resource /
in English
- 1st ed.
0080920810 9780080920818
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Table of Contents
Part I. Contemporary topics
Principles of structured food emulsions: novel formulations and trends -- Helmar Schubert, Robert Engel, and Lidia Kempa
The effect of processing and the food matrix on allergenicity of foods -- Clare Mills, Ana Sancho, Neil Rigby ... [et al.]
Nutrigenetic effect on intestinal absorption of fat-soluble microconstituents (vitamins A, E, D and K, carotenoids and phytosterols) -- Patrick Borel
Food security: local and individual solutions to a global problem -- Albert McGill -- Part II. Consumer trends
Sensory science and consumer behavior -- Herbert Stone and Joel Sidel
Designing foods for sensory pleasure -- Mark Kerslake
The influence of eating habits on preferences towards innovative food products -- Kai Sparke and Klaus Menrad
Consumer-targeted sensory quality -- Margaret Everitt
How we consume new products: the example of exotic foods (1930-2000) -- Faustine Régnier
^
Consumer response to a new food safety issue: food terrorism -- Jean Kinsey, Tom Stinson, Dennis Degeneffe ... [et al.] -- Part III. Food safety
Rapid methods and automation in food microbiology: 25 years of development and predictions -- Daniel Fung
The role of standardization bodies in the harmonization of analytical methods in food microbiology -- Bertrand Lombard and Alexandre Leclercq
Harmonization and validation of methods in food safety --
FOOD-PCR: a case study -- Martin D'Agostino and David Rodríguez-Lázaro
Current challenges in molecular diagnostics in food microbiology -- David Rodríguez-Lázaro, Nigel Cook, Martin D'Agostino ... [et al.]
Review of currently applied methodologies used for detection and typing of foodborne viruses -- Artur Rzeżutka and Nigel Cook
Tracing antibiotic resistance along the food chain: why and how -- Reiner Helmuth, Andreas Schroeter, Burkhard Malorny ... [et al.]
^
Lessons learned in development and application of detection methods for Zoonotic foodborne protozoa on lettuce and fresh fruit -- H.V. Smith and N. Cook
Antimicrobial activity of duck egg lysozyme against Salmonella enteritidis -- Supaporn Naknukool, Shigeru Hayakawa, Takahiro Uno ... [et al.]
High-pressure homogenization for food sanitization -- Francesco Donsí, Giovanna Ferrari, and Paola Maresca
Key issues and open questions in GMO controls -- John Davison and Yves Bertheau -- Part IV. Nanotechnology in food applications
Food nanotechnology: current developments and future prospects -- Carmen Moraru, Qingrong Huang, Paul Takhistov ... [et al.]
Nanotechnology and applications in food safety -- Bita Farhang
Nanotechnology for foods: delivery systems -- Eyal Shimoni
Nanostructured encapsulation systems: food antimicrobials -- Jochen Weiss, Sylvia Gaysinsky, Michael Davidson ... [et al.].
Edition Notes
Includes bibliographical references and index.
Description based on print version record.
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| December 19, 2023 | Edited by ImportBot | import existing book |
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