Advances in Food Science and Technology, Volume 1

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits

This issue of the Ceramic Transactions compiles 41 papers covering a rich diversity of the sintering science and technology topics. These papers were presented at the International Conference on Sintering, November 16-20, 2008 in La Jolla, California. The Ceramic Transactions series contains a collection of papers dealing with issues in both traditional ceramics (i.e., glass, whitewares, refractories, and porcelain enamel) and advanced ceramics. Topics covered in the area of advanced ceramic include bioceramics, nanomaterials, composites, solid oxide fuel cells, mechanical properties and structural design, advanced ceramic coatings, ceramic armor, porous ceramics, and more.

This publication provides an excellent one-stop resource for understanding the most important current issues in the research and advances in sintering science and technology.

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org

All volumes cover reviews on highly topical areas of electrochemical research and cover areas of both fundamental and practical importance. The result is a compelling set of reviews which serves equally well as an excellent and up-to-date source of information for experienced researchers active in the field as well as an introduction for newcomers. Series founders: Heinz Gerischer, Charles W. Tobias, Richard C. Alkire, Dieter M. Kolb

The Materials Science and Technology 2009 Conference and Exhibition (MS&T’09) was held October 25-29, 2009, in Pittsburgh, Pennsylvania. A major theme of the conference was Environmental and Energy Issues. Papers from three of the symposia held under that theme are included in this volume. These symposia include Materials Solutions for the Nuclear Renaissance; Green Engineering and Environmental Stewardship; and Nanotechnology for Energy. These symposia included a variety of presentations with sessions focused on sustainable energy, photovoltaics, nanowires and composites, energy harvesting, catalysts, thin films, corrosion, nuclear fuels, materials in aggressive environments, glass and ceramics for waste disposition, modeling and thermal properties, and education. Also included was a series of invited presentations and an international panel discussion on cement waste forms. The Green Engineering and Environmental Stewardship symposium was sponsored by the Nuclear and Environmental Technology Division (NETD) of The American Ceramic Society while the Materials Solutions for the Nuclear Renaissance symposium was sponsored by NETD and ASM International.

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

This book contains 29 papers from the Clean Energy: Fuel Cells, Batteries, Renewables; Green Technologies for Materials Manufacturing and Processing II; and Materials Solutions for the Nuclear Renaissance symposia held during the 2010 Materials Science and Technology (MS&T'10) meeting, October 17-21, 2010, Houston, Texas. Topics include Batteries; Corrosion and Materials Degradation; Fuel Cells & Electrochemistry; Fossil Energy Materials; Solar Energy; Waste Minimization; Green Manufacturing and Materials Processing; Immobilization of Nuclear Wastes; Irradiation and Corrosion Effects; and Materials Performance in Extreme Environments.