Description
Global Food Security and Wellness, Softcover reprint of the original 1st ed. 2017
Coordinators: Barbosa-Cánovas Gustavo V., María Pastore Gláucia, Candoğan Kezban, Medina Meza Ilce G., Caetano da Silva Lannes Suzana, Buckle Ken, Yada Rickey Y., Rosenthal Amauri
Language: EnglishSubjects for Global Food Security and Wellness:
Keywords
Publication date: 05-2017
Support: Print on demand
Publication date: 07-2018
Support: Print on demand
Description
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Section 1: Food Security
1) Supporting Country-driven Innovations and Agrifood Value Chains for Poverty and Hunger Reduction
Shenggen Fan
2) Preserving Food after Harvest is an Integral Component of Food Security
Malcolm C. Bourne
3) Microbiological Safety of Fruit and Vegetables in the Field, During Harvest and Packaging: A Global Issue
Santos Garcia and Norma Heredia
4) Ensuring Food Safety in Developing and Developed Countries: Aspects Associated with the Use of Veterinary Drugs in Fish Farming in Brazil Felix G. R. Reyes, Katia S. D. NunesSection 2: Nutrition and Health
5) Functional Dairy Products
Ortiz Y., García-Amézquita L.E., Acosta C.H. and Sepúlveda D.R.
6) Brazilian Native Fruits as a Source of Phenolic Compounds
Neuza Mariko Aymoto Hassimotto and Franco Maria Lajolo
7) Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in Botswana
Jose C. Jackson
8) Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and NutritionValdemiro Carlos Sgarbieri
9) Chocolate and Cocoa Products as a Source of Health and Wellness
Suzana Caetano da Silva Lannes
10) Advances on the production and Application of Peptides for Promoting Human Health and Food Security
Chibuike C. Udenigwe, Ifeanyi D. Nwachukwu and Rickey Y. Yada
Section 3: Global Education
Memorial
11) IUFoST Distance-Assisted Training Program
Daryl Lund and Donald Mercer
12) Food Science and Technology Undergraduate and Graduate and Graduate Curricula in North America
Rickey Y. Yada, Charity Parr-Vasquez and Brian C. Bryksa
13) Food Science and Technology Curricula in Africa: Meeting Africa's New Challenges
Amanda Minnaar, John R.N. Taylor, Steven Haggblade, John David Kabasa, Nelson K. O. Ojijo
Section 4: Food Science
14) Yeasts from Traditional Cheeses for Potential Applications
Seda Karasu Yalcin and Z. Yesim Ozbas
15) Beta-lactoglobulin Fibril Dispersions: Structural and Rheological Characteristics
S. M. Loveday, M. A. Rao and H. Singh16) Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Boiler Chicken
Shimokomaki Massami, Elza I Ida, Adriana L. Soares, Alexandre Oba, Talita Kato, Mayka R. Pedrao, Fabio A.G. Coro and Rafael H. de Carvalho
17) Protein Oxidation in Meat and Meat Products: Challenges for Antioxidative Protection
Sisse Jongberg, Marianne N. Lund and Leif H. Skibsted
18) Religious Slaughter of Animals: International Efforts to Meet This Need Responsibly
Joe M. Regenstein
19) Mitigation of Acrylamide Formation in Highly Consumed FoodsFranco Pedreschi & María Salomé Mariotti
Section 5: Food Engineering
20) Scale-up Issues and Cost of Manufacturing Bioactive Compounds by Supercritical Fluid Extraction and Ultrasound Assisted Extraction
Juliana M. Prado, Priscilla C. Veggi and M. Angela A. Meireles
21) Multiphysics Modelling of Innovative Food processing Technologies
Pablo Juliana and Kai Knoerzer
22) Ultrasound Assisted Freezing of Fruits and Vegetables: Design, Development and Applications
Md. Nahidul Islam , Min Zhang, Benu Adhikari
23) Characterization of Microbial Inactivation by Microwave Heating
Pascale Gadonna-Widehem and Jean-Claude Laguerre
Features prominent world-renowned contributors
Covers the whole spectrum of basic and applied food science and technology
Addresses challenges faced by food science
Includes supplementary material: sn.pub/extras