Barbosa-Canovas / Mortimer / Lineback Global Issues in Food Science and Technology

1. Auflage 2009
ISBN: 978-0-08-092081-8
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 520 Seiten

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.
The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.
*The latest insights into the topics of greatest concern to today's food science and technology professionals
*Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting

Autoren/Hrsg.

Barbosa-Canovas, Gustavo V.

Mortimer, Alan

Lineback, David

Spiess, Walter

Buckle, Ken

Colonna, Paul

Inhaltsverzeichnis

1;Front Cover;1
2;GLOBAL ISSUESIN FOOD SCIENCEAND TECHNOLOGY;4
3;Copyright Page;5
4;CONTENTS;6
5;CONTRIBUTORS;10
6;PREFACE;16
7;ACKNOWLEDGMENT;18
8;SECTION One Contemporary Topics;20
8.1;CHAPTER 1 Principles of Structured Food Emulsions: Novel Formulations and Trends;22
8.1.1;I. PRODUCTION OF EMULSIONS;23
8.1.2;II. THE CONCEPT OF ENERGY DENSITY OF EMULSIONS;27
8.1.3;III. ADJUSTMENT OF EMULSION PROPERTIES;30
8.1.4;IV. STABILITY OF EMULSIONS;31
8.1.5;V. FORMULATION OF EMULSIONS CONTAINING POORLYSOLUBLE COMPOUNDS;34
8.1.6;ACKNOWLEDGMENTS;37
8.1.7;REFERENCES;37
8.2;CHAPTER 2 The Effect of Processing andnbspthe Food Matrix onnbspAllergenicity of Foods;40
8.2.1;I. INTRODUCTION;41
8.2.2;II. ALLERGENS AND EPITOPES IN IgE-MEDIATED ALLERGIES;42
8.2.3;III. CONCLUSION;46
8.2.4;ACKNOWLEDGMENTS;47
8.2.5;REFERENCES;47
8.3;CHAPTER 3 Nutrigenetic Effect onnbspIntestinal Absorption ofnbspFat-Soluble Microconstituents (Vitamins A, E, D and K, Car;50
8.3.1;I. INTRODUCTION;51
8.3.2;II. FACTORS AFFECTING THE ABSORPTION OF FSM;51
8.3.3;III. MEMBRANE TRANSPORTERS INVOLVED IN INTESTINALABSORPTION OF FSM;54
8.3.4;IV. POTENTIAL PHYSIOLOGICALAND PATHOPHYSIOLOGICAL CONSEQUENCESOF PROTEIN-MEDIATED ABSORPTION OF FSMs;54
8.3.5;V. POTENTIAL ECONOMIC CONSEQUENCES: PERSONALIZEDNUTRITION;58
8.3.6;ACKNOWLEDGMENTS;59
8.3.7;REFERENCES;59
8.4;CHAPTER 4 Food Security: Local and Individual Solutions to a Global Problem;62
8.4.1;I. INTRODUCTION;63
8.4.2;II. THE GLOBAL PERSPECTIVE;64
8.4.3;III. THE URBAN PERSPECTIVE;67
8.4.4;IV. THE INDIVIDUAL PERSPECTIVE;76
8.4.5;ENDNOTE;80
8.4.6;REFERENCES;81
9;SECTION Two Consumer Trends;85
9.1;CHAPTER 5 Sensory Science and Consumer Behavior;87
9.1.1;I. INTRODUCTION;87
9.1.2;II. CONSUMER BEHAVIOR;89
9.1.3;III. A WAY FORWARD;93
9.1.4;REFERENCES;97
9.2;CHAPTER 6 Designing Foods for Sensory Pleasure;98
9.2.1;I. INTRODUCTION;99
9.2.2;II. THE PERSONAL TOUCH;101
9.2.3;III. THE EXPERIMENTAL APPROACH;101
9.2.4;IV. WHAT IS THE POTENTIAL POSITIVE IMPACT?;102
9.2.5;V. WHAT IS THE RATIONALE FOR USING AN EXPERIMENTALDESIGN?;105
9.2.6;VI. THE KEY PRINCIPLES OF EXPERIMENTAL DESIGN;105
9.2.7;VII. A SNACK FOOD EXAMPLE;106
9.2.8;VIII. A CONFECTIONERY EXAMPLE;107
9.2.9;REFERENCES;111
9.3;CHAPTER 7 The Influence of Eating Habits on Preferences Towards Innovative Food Products;112
9.3.1;I. INTRODUCTION;113
9.3.2;II. METHODOLOGY;114
9.3.3;III. RESULTS AND DISCUSSION;120
9.3.4;IV. CONCLUSION;133
9.3.5;REFERENCES;134
9.4;CHAPTER 8 Consumer-Targeted Sensory Quality;136
9.4.1;I. INTRODUCTION;136
9.4.2;II. SENSORY QUALITY: THE CONSUMERS’ PERSPECTIVE;138
9.4.3;III. DEFINING THE SENSORY SPECIFICATION;144
9.4.4;IV. APPLICATION OF THE SPECIFICATION;147
9.4.5;V. CONCLUSION;147
9.4.6;REFERENCES;147
9.5;CHAPTER 9 How We Consume New Products: The Example of Exotic Foods (1930-2000);148
9.5.1;I. INTRODUCTION;149
9.5.2;II. HISTORICAL AND SOCIAL CONTEXT;150
9.5.3;III. FOREIGN FOODS ARE LIKE NATIONAL PRODUCTS;156
9.5.4;IV. THE SEDUCTION OF FOREIGN FOODS;159
9.5.5;V. CONCLUSION;161
9.5.6;REFERENCES;162
9.6;CHAPTER 10 Consumer Response to a New Food Safety Issue: Food Terrorism;164
9.6.1;I. INTRODUCTION;165
9.6.2;II. CONSUMER BEHAVIOR THEORY;165
9.6.3;III. RESEARCH ON CONSUMER ATTITUDESAND PREFERENCES;166
9.6.4;IV. CONSUMER PREFERENCES FOR ALLOCATIONSTO DEFENSE;168
9.6.5;V. FOOD TERRORISM ALLOCATIONS AFTER EDUCATION(POST SCENARIO);170
9.6.6;VI. FOOD DEFENSE AND FOOD SAFETY;171
9.6.7;VII. SEGMENTED ARCHETYPES;173
9.6.8;VIII. CONCLUSION;180
9.6.9;REFERENCES;180
10;SECTION Three Food Safety;182
10.1;CHAPTER 11 Rapid Methods and Automation in Food Microbiology: 25 Years of Development and Predictions;184
10.1.1;I. INTRODUCTION;185
10.1.2;II. ADVANCES IN VIABLE CELL COUNTS AND SAMPLEPREPARATION;185
10.1.3;III. ADVANCES IN MINIATURIZATION AND DIAGNOSTIC KITS;188
10.1.4;IV. ADVANCES IN IMMUNOLOGICAL TESTING;189
10.1.5;V. ADVANCES IN INSTRUMENTATION AND BIOMASSMEASUREMENTS;190
10.1.6;VI. ADVANCES IN GENETIC TESTING;191
10.1.7;VII. ADVANCES IN BIOSENSOR, MICROCHIPS, AND BIOCHIPS;192
10.1.8;VIII. TESTING TRENDS AND PREDICTIONS;193
10.1.9;REFERENCES;194
10.2;CHAPTER 12 The Role of Standardization Bodies in the Harmonization of Analytical Methods in Food Microbiology;196
10.2.1;I. INTRODUCTION;197
10.2.2;II. STANDARDIZATION: PRINCIPLES AND STRUCTURES –THE CASE OF FOOD MICROBIOLOGY;198
10.2.3;III. DIFFERENT TYPES OF STANDARDS DEVELOPED IN FOODMICROBIOLOGY;202
10.2.4;IV. STATUS OF NOVEL TECHNOLOGIES;212
10.2.5;V. CONCLUSION;215
10.2.6;REFERENCES;215
10.3;CHAPTER 13 Harmonization and Validation of Methods in Food Safety - FOOD-PCR: A Case Study;218
10.3.1;I. INTRODUCTION;219
10.3.2;II. CURRENT CHALLENGES AND THE ‘FOOD-PCR’ APPROACH;220
10.3.3;III. CONCLUDING REMARKS;226
10.3.4;ACKNOWLEDGMENTS;226
10.3.5;REFERENCES;226
10.4;CHAPTER 14 Current Challenges in Molecular Diagnostics in Food Microbiology;230
10.4.1;I. INTRODUCTION;230
10.4.2;II. CURRENT CHALLENGES;231
10.4.3;III. CONCLUDING REMARKS;241
10.4.4;ACKNOWLEDGMENTS;242
10.4.5;REFERENCES;242
10.5;CHAPTER 15 Review of Currently Applied Methodologies used for Detection and Typing of Foodborne Viruses;248
10.5.1;I. INTRODUCTION;249
10.5.2;II. VIRUSES TRANSMITTED BY FOOD;250
10.5.3;III. MODES OF TRANSMISSION AND SOURCES OF INFECTION;250
10.5.4;IV. GENERAL CHARACTERISTICS OF METHODS USEDFOR DETECTION OF FOODBORNE VIRUSES;251
10.5.5;V. TRADITIONAL METHODS;255
10.5.6;VI. MOLECULAR DETECTION METHODS;256
10.5.7;VII. CHALLENGES OF IMPLEMENTATION;261
10.5.8;REFERENCES;262
10.6;CHAPTER 16 Tracing Antibiotic Resistance along the Food Chain, Why and How;266
10.6.1;I. GENERAL AND PUBLIC HEALTH ASPECTS OF ANTIBIOTICRESISTANCE;267
10.6.2;II. PHENOTYPIC DETECTION OF RESISTANCE;268
10.6.3;III. MOLECULAR BACKGROUND OF ANTIMICROBIAL ACTIONAND RESISTANCE;270
10.6.4;IV. GENOTYPIC DETECTION OF RESISTANCE;273
10.6.5;V. MOLECULAR TYPING METHODS FOR THECHARACTERIZATION OF ANTIMICROBIAL-RESISTANTBACTERIAL STRAINS;274
10.6.6;VI. DNA MICROARRAYS FOR GENOTYPIC DETECTIONOF RESISTANCE;276
10.6.7;REFERENCES;278
10.7;CHAPTER 17 Lessons Learned in Development and Application of Detection Methods for Zoonotic Foodborne Protozoa on Lettuce and Fresh Fruit;282
10.7.1;I. INTRODUCTION;283
10.7.2;II. CONSIDERATIONS PRIOR TO DEVELOPING METHODS;286
10.7.3;III. METHOD DEVELOPMENT;288
10.7.4;IV. LESSONS LEARNED IN DEVELOPING DETECTIONMETHODS FOR ZOONOTIC FOODBORNE PROTOZOAON LETTUCE AND FRESH FRUITS;290
10.7.5;V. DETERMINING THE ROBUSTNESS OF THE SOPIN A PRE-COLLABORATIVE STUDY;299
10.7.6;VI. VALIDATION OF A STANDARD METHODBY COLLABORATIVE TRIAL;301
10.7.7;VII. OVERVIEW OF LESSONS LEARNED;307
10.7.8;ACKNOWLEDGMENTS;308
10.7.9;REFERENCES;308
10.8;CHAPTER 18 Antimicrobial Activity of Duck Egg Lysozyme Against Salmonella enteritidis;312
10.8.1;I. INTRODUCTION;313
10.8.2;II. MATERIALS AND METHODS;314
10.8.3;III. RESULTS AND DISCUSSION;316
10.8.4;IV. CONCLUSION;324
10.8.5;REFERENCES;324
10.9;CHAPTER 19 High-Pressure Homogenization for Food Sanitization;328
10.9.1;I. INTRODUCTION;329
10.9.2;II. HOMOGENIZATION TECHNIQUES;330
10.9.3;III. APPLICATIONS OF HIGH-PRESSURE HOMOGENIZATION;334
10.9.4;IV. EFFECT OF HIGH-PRESSURE HOMOGENIZATIONON MICROORGANISMS;344
10.9.5;V. MECHANISMS OF CELL DISRUPTION;361
10.9.6;VI. CONCLUSIONS AND PERSPECTIVES;364
10.9.7;REFERENCES;366
10.10;CHAPTER 20 Key Issues and Open Questions in GMO Controls;372
10.10.1;I. INTRODUCTION;373
10.10.2;II. OPEN QUESTIONS IN GMO CONTROLS;375
10.10.3;III. DNA DETECTION AND QUANTIFICATION METHODS;378
10.10.4;IV. UNSOLVED PROBLEMS IN PCR DETECTION;381
10.10.5;V. CONCLUSION;382
10.10.6;ACKNOWLEDGMENTS;383
10.10.7;REFERENCES;383
11;SECTION Four Nanotechnology in FoodApplications;386
11.1;CHAPTER 21 Food Nanotechnology: Current Developments and Future Prospects;388
11.1.1;I. INTRODUCTION;389
11.1.2;II. THE POTENTIAL OF NANOTECHNOLOGY FOR THE FOODAND AGRICULTURAL SYSTEM;390
11.1.3;III. CHARACTERIZATION AND MANIPULATION OF FOODBIOMOLECULES AT THE NANOSCALE;391
11.1.4;IV. DEVELOPMENT OF NOVEL NANO-STRUCTURESFOR FOOD APPLICATIONS;398
11.1.5;V. NANOTOOLS FOR FOOD AND BIO-SAFETY;409
11.1.6;VI. PROSPECTS AND CHALLENGES FOR THE FUTURE;411
11.1.7;REFERENCES;413
11.2;CHAPTER 22 Nanotechnology and Applications in Food Safety;420
11.2.1;I. INTRODUCTION;421
11.2.2;II. POTENTIAL FOOD APPLICATIONS;422
11.2.3;III. REGULATION;427
11.3;CHAPTER 23 Nanotechnology for Foods: Delivery Systems;430
11.3.1;I. INTRODUCTION;430
11.3.2;II. LIPID-BASED NANOENCAPSULATION SYSTEMS;432
11.3.3;III. THE USE OF PROTEINS IN NANOSCALE DELIVERYSYSTEMS;434
11.3.4;IV. POLYSACCHARIDE-BASED NANOCAPSULES;436
11.3.5;V. TECHNOLOGIES;439
11.3.6;VI. CONCLUDING REMARKS;441
11.3.7;REFERENCES;441
11.4;CHAPTER 24 Nanostructured Encapsulation Systems: Food Antimicrobials;444
11.4.1;I. INTRODUCTION;445
11.4.2;II. FOOD ANTIMICROBIALS AS TARGETSOF NANOENCAPSULATION;449
11.4.3;III. NANOENCAPSULATION SYSTEMS;454
11.4.4;IV. EMERGING NANOENCAPSULATION SYSTEMS;482
11.4.5;V. SELECTION AND EVALUATION CRITERIA FORNANOENCAPSULATED ANTIMICROBIALS;486
11.4.6;VI. CONCLUSIONS;489
11.4.7;ACKNOWLEDGMENTS;489
11.4.8;REFERENCES;490
12;INDEX;500