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Food Science and Technology: New Research
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Editors: Lorenzo V. Greco and Marco N. Bruno
Book Description:
Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. This book provides leading edge research in this field.


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Table of Contents:
Preface

Chapter 1: LC-MS Profiling and Quantification of Food Phenolic Components Using a Standard Analytical Approach for all Plants
(Long-Ze Lin, James M. Harnly, Food Composition and Methods Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, USDA)(pp. 1-103)

Chapter 2: Nutritional and Antinutritional Compostion of Legumes and Factors Affecting it
(Demetra Nikolopoulou, Kriton Grigorakis, Hellenic Centre for Marine Research, Agios Kosmas, Hellinikon, Athens, Greece) (pp. 105-170)

Chapter 3: Low-Cost Adsorbents from Agri-Food Wastes
(Leandro S. Oliveira, Adriana S. Franca, Programa de Pόs-Graduacão em Ciência de Alimentos, Belo Horizonte, MG - Brasil)(pp. 171- 209)

Chapter 4: Molecular Traceability in the Post-Genomic Era: An Application of DNA Technology to Food Science.
(Valeria Terzi, Caterina Morcia, Primetta Faccioli, Genomics Research Centre, Via San Protaso, Fiorenzuola d'Arda, Italy) (pp. 211-241)

Chapter 5: Psychophysical and Electrophysiological Responses to Odour in Food Science
(John Patterson, Sensory Neuroscience Laboratory, Faculty of Life and Social Sciences, Australia, Caroline Owen, Sensory Neuroscience Laboratory, Faculty of Life and Social Sciences, Australia, Research Division, Peter McCallum Cancer Centre, Australia) (pp. 243-270)

Chapter 6: Food Bioactive Peptides: Recent Trends in Research, Production, Functionality and Applications
(Kasipathy Kailasapathy, Probiotics and Encapsulated Functional Foods Research Unit, School of Natural Sciences, Centre for Plant Food Science, University of Western Sydney, South Penrith DC, Australia)(pp. 271-297)

Chapter 7: Recent Trends in the Probiotic and Prebiotic Functional Food Product Development
(Kasipathy Kailasapathy, Probiotics and Encapsulated Functional Foods Research Unit, School of Natural Sciences, University of Western Sydney, South Penrith DC, Australia) (pp. 299-321)

Chapter 8: Diffusive and Chemical Exchange Model: Practical Hits to Investigate Water Dynamics in Foods
(Elvino Brosio, Monica Beliotti, Raffaella Gianferri, Department of Chemistry, University of Rome La Sapienza) (pp. 323-340)

Chapter 9: Effect of Some Reactional Parameter in an Enzyme Assisted Process for Hydrolysing Whey Proteins
(Raquel Linhares Carreira, Eliza Augusta Rolim Biasutti, Wenel de Oliveira Afonso, Viviane Dias Medeiros Silva, Marialice Pinto Coelho Silvestre, UFMG/Faculdade de Farmácia/Departamento de Alimentos) (pp. 341-354)

Chapter 10: Techno-Functional Properties from Hydrolyzed Wheat Gluten Fractions
(Drago, SR, Gonzalez, RJ, Inst. de Tecnologia de Alimentos-FIQ-Univ. Nacional del Litoral, Sante Fe, Argentina, y Anon, MC, CIDCA, La Plata, Argentina) (pp. 355-381)

Chapter 11: Fortification of Mexican Bread with Sources News of Proteins and Soluble Fiber
(N. Guemes Vera, Instituto de Ciencias Agropecuarias-Centro de Investigaciones en Ciencea y Tecnologia de los Alimentos-Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, C.P., Tulancingo, Hidalgo, G. Dávila-Ortiz, Departamento de Graduados e Investigación en Alimetos de la ENCB-IPN, J. Martínez-Herrera, CEPROBI-IPN. Centro de Desarollo de Productos Bioticos-IPN. Carr. Yautepec, Morelos, Mexico. CP., et al.) (pp. 383-392)

Chapter 12: An Overview and Prospect on Banana Processing Technologies in China
(WenJun Zhang, School of Life Sciences, Sun Yat-Sen(Zhongshan) University, Guangzhou, China, XiYian Zhang, YongKai Xia, Lücheng Banana Institute of Hainan, Haikou, China)(pp. 393-406)

Chapter 13: Organic Fresh Vegetables: Green Technologies
(M.R. Moreira, Universidad Nacional de Mar del Plata. Argentina, Consejo Nacional de Investigaciones Cientificas y Técnicas, Argentina, A.G. Ponce, Consejo Nacional de Investigaciones Cientificas y Técnicas, Argentina, S.I. Roura, Universidad Nacional de Mar del Plata. Argentina, Consejo Nacional de Investigaciones Cientificas y Técnicas, Argentina) (pp. 407-426)

Chapter 14: The Use of Fish Powders and Gruel as Growth Substrate for the Production of Alkaline Serine Proteases by Bacillus Licheniformis NH1
(Nedra El Hadj-Ali, Noomen Hmidet, Nabil Souissi, Alya Sellami-Kamoun, Moncef Nasri, Laboratoire de Genie Enzymatique et de Microbiologie, Ecole Nationale d'Ingenieurs de Sfax, Sfax, Tunisia) (pp. 427-439)

Chapter 15: Coffee Oil, Cafestol and Kahweol: Extraction Using Supercritical Carbon Dioxide
(Júlio M.A. Araújo, Délcio Sandi and Jane S.R. Coibra, Department of Food Technology, Federal University of Vicosa, Vicosa MG-Brasil) (pp. 441-457)

Index pp.459-482

   Series:
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2008, 4th Quarter
   Pages: 482 pp.
   ISBN: 978-1-60456-715-1
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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