Encyclopedia of Food Science Research (3 Volume Set)


Catherine L. Turner (Editor)
Jacob A. Randovski (Editor)

Series: Food Science and Technology
BISAC: TEC012000

This new book presents and discusses current research in the study of food science. Topics discussed include food bioactive peptides; probiotic and prebiotic functional food product development; organic fresh vegetables; waste management and resource recovery in the food processing industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds; enzymatic browning in foods and food safety of products of vegetable origin. (Imprint: Nova)

Table of Contents

Table of Contents


Volume 1

LC-MS Profiling and Quantification of Food Phenolic Components Using a Standard Analytical Approach for all Plants, pp. 1-104
(Long-Ze Lin, James M. Harnly, Food Composition and Methods Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, USDA)

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

Low-Cost Adsorbents from Agri-Food Wastes, pp. 171-210
(Leandro S. Oliveira, Adriana S. Franca, Programa de Pόs-Graduacão em Ciência de Alimentos, Belo Horizonte, MG – Brasil)

Molecular Traceability in the Post-Genomic Era: An Application of DNA Technology to Food Science, pp. 211-242
(Valeria Terzi, Caterina Morcia, Primetta Faccioli, Genomics Research Centre, Via San Protaso, Fiorenzuola d’Arda, Italy)

Psychophysical and Electrophysiological Responses to Odour in Food Science, pp. 243-270
(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)

Food Bioactive Peptides: Recent Trends in Research, Production, Functionality and Applications, pp. 271-298
(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)

Recent Trends in the Probiotic and Prebiotic Functional Food Product Development, pp. 299-322
(Kasipathy Kailasapathy, Probiotics and Encapsulated Functional Foods Research Unit, School of Natural Sciences, University of Western Sydney, South Penrith DC, Australia)

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

Effect of Some Reactional Parameter in an Enzyme Assisted Process for Hydrolysing Whey Proteins, pp. 341-354
(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)

Techno-Functional Properties from Hydrolyzed Wheat Gluten Fractions, pp. 355-382
(Drago, SR, Gonzalez, RJ, Inst. de Tecnologia de Alimentos-FIQ-Univ. Nacional del Litoral, Sante Fe, Argentina, y Anon, MC, CIDCA, La Plata, Argentina)

Fortification of Mexican Bread with Sources News of Proteins and Soluble Fiber, pp. 383-392
(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.)

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

Organic Fresh Vegetables: Green Technologies, pp. 407-426
(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)

Volume 2

The Use of Fish Powders and Gruel as Growth Substrate for the Production of Alkaline Serine Proteases by Bacillus Licheniformis NH1, pp. 427-440
(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)

Coffee Oil, Cafestol and Kahweol: Extraction Using Supercritical Carbon Dioxide, pp. 441-458
(Júlio M.A. Araújo, Délcio Sandi and Jane S.R. Coibra, Department of Food Technology, Federal University of Vicosa, Vicosa MG-Brasil)

Functional Components of Foods, pp. 459-534
(Raquel de Pinho Ferreira Guiné, Maria João Reis Lima, Maria João Barroca, Department of Food Engineering, Polytechnic Institute of Viseu, Quinta da Alagoa, Estrada de Nelas, Ranhados, Viseu)

Waste Management and Resource Recovery in the Food Processing Industry: The Livestock Industry, pp. 535-572
(Stephen E. Mbuligwe, Department of Environmental Engineering, School of Environmental Science and Technology (SEST), Ardhi University, Tanzania)

Study on Application of Stirling Cooler to Food Processing, pp. 573-628
(Jian-Feng Sun1 and Yutaka Kitamura, College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei Province, China, and others)

Osmotic Dehydration of Fruits, pp. 629-654
(Raquel de Pinho Ferreira Guine, Maria Joao Barroca, Dept. of Food Engineering, Polytechnic Institute of Viseu, Ranhados, Viseu)

Influence of Electron Beam Irradiation on the Antinutritional Features and Protein Digestibility of Seeds of Nutraceutically Valued Legume Mucuna pruriens, pp. 655-668
(Rajeev Bhat and K.R. Sridhar, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia, and others)

Application of Electron Beam to Food Processing with Emphasis on Seafood Products: Inactivation of Food-Borne Pathogens and Effects on Food Quality, pp. 669-706
(Jacek Jaczynski, West Virginia University, Animal and Nutritional Sciences, Morgantown, WV)

Local alcoholic industry: a story of local wisdom in fermentation industry in Thailand, pp. 707-710
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok Thailand

Researches on industrial fermentation from Thailand: a summary, pp. 711-716
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok Thailand)

Olive Oil Processing and its Effects on Olive Oil Quality and the Environment, pp. 717-730
(José S. Torrecilla, Department of Chemical Engineering, Universidad Complutense de Madrid, Avda. Complutense, Madrid, Spain)

Chemical Analysis and Antioxidant Capacity of Plant Bioactive Compounds, pp. 731-746
(C. Proestos, M. Kapsokefalou, M. Komaitis, Laboratory of Chemistry and Food Analysis, Department of Food Science and Technology, Agricultural University of Athens, Athens, Greece)

Greening the Food Processing Industry: Concepts and Perspectives, pp. 747-780
(Stephen E. Mbuligwe, Department of Environmental Engineering, School of Environmental Science and Technology, Ardhi University, Dar es Salaam, Tanzania)

Food Processing Workers can be the First Line of Defense against Intentional Contamination, pp. 781-788
(Verlin B. Hinsz, North Dakota State University and Gary S. Nickell, Minnesota State University Moorhead, USA)

Influences of Processing on Protein Functionality, pp. 789-820
(Florence Ojiugo Uruakpa, Food Science Program, North Carolina A&T State University, Greensboro, NC)

Nutritional Quality of Geminated Seeds of Canavalia Maritima of Coastal Sand Dunes, pp. 821-842
(M. D’Cunha, K. R. Sridhar and Rajeev Bhat, Microbiology and Biotechnology, Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, Karnataka, India, and others)

Volume 3

Enzymatic Browning in Foods and Its Prevention, pp. 843-879
(Serap DOÐAN, Mehmet DOÐAN and Oktay ARSLAN, Balikesir University Faculty of Science and Literature Department of Biology and Chemistry Balikesir/TURKEY)

Recent Innovations in Food Products, pp. 881-896
(R. F. Edlich*1, K.D. Gubler 2, C. L. Cross, C. A. Wack, W.B. Long III, Plastic Surgery, Biomedical Engineering and Emergency Medicine, University of Virginia Health Systems, Director of Trauma Research, Prevention and Education, Legacy Verified Level I Shock Trauma Center for Pediatrics and Adults Legacy Emmanuel Hospital, Portland, USA, and others)

Suitability of Packaging for Food Based on Interaction Studies, pp. 897-920
(R. Rial-Otero, C. González-Barreiro, E. Martínez-Carballo,
N. Pérez-Guerra, L. Pastrana-Castro and J. Simal-Gándara,
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, Ourense Campus, University of Vigo, E-32004 Ourense, SPAIN)

Assessment of Interactions Occurring Between Micro-Flora and Packaging Applied for Food, pp. 921-949
(Izabela Steinka, Gdynia Maritime University, Department of Commodity and Cargo Science, Poland)

Nisin Adsorption on Two Food Contact Surfaces, pp. 951-968
(N. Pérez-Guerra*, Clara Fuciños-González, Paula Fajardo-Bernárdez,
Isabel Rodríguez-Amado, R. Rial-Otero, E. Martínez-Carballo,
L. Pastrana-Castro, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, Ourense Campus, University of Vigo , SPAIN)

Occurrence of Polycyclic Aromatic Hydrocarbons in Foods and Consumer Safety, pp. 969-983
(Monia Perugini, Pierina Visciano, Department of Food Science, University of Teramo, Viale Crispi, Teramo, Italy)

Comparative Study of Qualitative and Quantitative Important Components in Rooibos (Aspalathus linearis), Green and Black Tea, pp. 985-1000
(Sáenz-Navajas, M.P., A, Peñas, E., B, Fernández, P., A, Dizy, M., C,
and Préstamo, G., b*, a Department of Chemistry, University of La Rioja, Madre de Dios 51, Logroño (La Rioja), Spain, b Department of Vegetable Food Science and Technology, Instituto del Frío, Ciudad Universitaria c/ José Antonio Nováis 10, Madrid, Spain, c Department of Agriculture and Food Chemistry, University of La Rioja, Madre de Dios 51, Logroño (La Rioja), Spain)

The Effect of Ultrasound in Food Processing, pp. 1001-1010
(Rui M. S. Cruz a, Margarida C. Vieira b and Cristina L. M. Silva a
a Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, Porto, Portugal
b Escola Superior de Tecnologia, Universidade do Algarve, Campus da Penha, Faro, Portugal)

Optimistic Bias and Food Contamination, pp. 1011-1020
(Dana M. Wallace and Verlin B. Hinsz, North Dakota State Univ.)

Eliciting Food Production Workers’ Beliefs about Factors
that Contribute to Potential Contamination, pp. 1021-1029
(Gary S. Nickell, Minnesota State University Moorhead, Verlin B. Hinsz, North Dakota State University)

The Antioxidant Value of Vegetable Food, pp. 1031-1039
(Antonio Jiménez-Escrig, Department of Metabolism and Nutrition,
Instituto del Frío, Spanish Council for Scientific Research (CSIC).
José Antonio Novais, Ciudad Universitaria, Madrid, Spain)

Bacillus cereus Viability by Flow Cytometry after High Pressure Treatment, pp. 1041-1046
(Préstamo G., Dept Vegetable Food Science and Technology
Instituto del Frío, Ciudad Universitaria, c/ José Antonio Nováis, Madrid, España)

Quality Assessment of Gari Produced Using Rotary Dryer, pp. 1047-1053
(1Obadina, A.O., 2Oyewole, O.B. and 2Ayoola A.A, 1Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria, 2Department of Food Science and Technology, University of Agriculture, Abeokuta. Nigeria)

Food Safety of Products of Vegetable Origin, pp. 1055-1085
(Adriano G. da Cruz, Eduardo H. de M. Walter, Anderson de S. Sant´ana, Luz Maria Paucar-Menacho, Verônica O. Alvarenga, Jose A. F. Faria, Maria Cristina Antun Maia, Departament of Food Technology, State University of Campinas, Brazil and others)

Dietary Intake of Potentially Toxic Elements from Vegetables, pp. 1087-1111
(M. Azizur Rahman, H. Hasegawa, Ismail M. M. Rahman, M. Mahfuzur Rahman, Graduate School of Natural Science and Technology, Kanazawa University, Japan, and others)

Determinants of Vegetable and Fruit Consumption among Mexican Children and their Parents, pp. 1113-1131
(Ana Bertha Pérez-Lizaur, Martha Kaufer-Horwitz, Maite Plazas, Magdalena Vázquez,
Mónica Pérez Lizaur, Universidad Iberoamericana, Mexico City, and others)

Vegetable Intake as a Preventive Measure against Type 2 Diabetes and Cancer, pp. 1133-1151
(Nurgul Fitzgerald, PhD, RD, Niyati Parekh, PhD, RD, Department of Nutritional Sciences, Rutgers, The State University of New Jersey, and others)

Elder Fruit Juices: Properties, Consumption, and Nutrition, pp. 1153-1166
(J.E. Vlachojannis, A. Schieber, S. Chrubasik, Department of Orthodontics, Columbia University, NYC and others)

Loquat, pp. 1167-1178
(Shunquan Lin, College of Horticulture, South China Agricultural Univ., China)

Plant Vitamin Antioxidants and their Influence on the Human Diet, pp. 1179-1190
(José M. Palma, Francisco J. Corpas, Luis A. del Río, Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín, CSIC, Granada)

Kids Choice Program Improves Two Weight Management Behaviors in School Children, pp. 1191-1200
(Helen M. Hendy, PhD, Keith E. Williams, PhD, Thomas S. Camise, M.Ed, Deirdre Rahn, BS, Courtney Costigan, BS, Scott Gaskins, BS, Christina Moye, BS, Penn State University, Schuylkill Campus, Pennsylvania and others)

Fruit and Vegetable Consumption among Mid-Age and Older Women in Australia, pp. 1201-1219
(Zumin Shi, Julie Byles, Research Centre for Gender, Health and Ageing, The University of Newcastle)

A Qualitative Comparison of Fruit and Vegetable Concepts and Knowledge between Preschoolers and their Primary Care Providers and Childcare Providers, pp. 1221-1236
(Sheila Fleischhacker, Loyola Univ. Chicago, School of Law, Chicago, IL, Katherine Cason, Dept. of Food Science and Human Nutrition, Clemson Univ., Clemson, SC, Cheryl Achterberg, Ames, IA)


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