Food Science and Technology

Food products are produced and distributed worldwide, leading to very stringent regulations to guarantee food quality and safety. The authors of the first chapter of this book confirm strategies that work in food analysis by liquid chromatography-mass spectrometry. Furthermore, antioxidant activity is well-known to have a great deal of beneficial impacts on health due to…

In recent years, there has been a growing trend in the consumption of functional foods. Functional foods are those that when consumed regularly produce a specific beneficial health effect beyond their basic nutritional properties. In this book, the authors focus on providing an overview of the current knowledge on technical approaches for the manufacturing of…

The consumption of phytosterols (plant sterols and/or stanols) can reduce cardiovascular risk by reducing hypercholesterolemia. In addition to reducing intestinal cholesterol absorption, phytoserols (PS), which are structurally similar to cholesterol, have other potential beneficial effects in humans. There are a wide range of plants that have phytosterols in their composition. In this book, the food…

Sweet potato is a short-cycle, dicotyledonous plant in the morning glory family Convolvulaceae. It is a vegetable crop with roots that are sweet-tasting, starchy and tuberous. It is native to the tropical regions in America, from where it spread to other parts of the world. Chapter One of this book focuses on the production, nutritional…

Genetically engineered (GE) foods, sometimes referred to as genetically modified foods (GMO foods), are foods that are derived from scientific methods used to introduce new traits or characteristics to an organism. This book discusses the legislation of genetically modified organisms (GMOs) and genetically modified (GM) plants and foods in Argentina, Belgium, Brazil, Canada, China, Egypt,…

High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of applications in the preservation of packaged and unpackaged food products, as well as non-preservation processes for the food industry, water disinfection and medical applications. This is confirmed by the large increase…

Vegetable oils are hydrophobic compounds, such as tryacylglicerols and essential oils extracted from plants that have been used by humans for centuries in many different areas. The use of isolated enzymes and microorganisms applied to vegetable oils has been shown to be very interesting from an industrial viewpoint, due to the broad variety of products…

Pulsed Electric Fields (PEF) is a method used in non-thermal food preservation. Chapter One of this book provides inactivation kinetic models for PEF treatment. Chapter Two discusses PEF in the winemaking process. Chapter Three reviews fruit juice preservation. Chapter Four investigates the effect of amplitude and treatment time of PEF on E. coli in carrot…