Cover -- Title Page -- Copyright Page -- Contents -- Preface -- List of Contributors -- 1 Food Chemistry and Technology -- 1.1 Food Security -- 1.2 Nanotechnology in Food Applications -- 1.3 Frozen Food and Technology -- 1.4 Chemical and Functional Properties of Food Components -- 1.5 Food: Production, Properties and Quality -- 1.6 Safety of Enzyme Preparations Used in Food -- 1.7 Trace Element Speciation in Food -- 1.8 Bio-nanocomposites for Natural Food Packaging -- References -- 2 Food Security: A Global Problem -- 2.1 Food Security: Definitions and Basic Concepts -- 2.2 Main Causes of Food Insecurity -- 2.2.1 Social Issues -- 2.2.2 Economic Issues -- 2.2.3 Environmental Issues -- 2.3 The Food Insecurity Dimension -- 2.3.1 Current Situation at Global Level -- 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security -- 2.3.3 The Last Concern: Food Prices Volatility -- 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade -- 2.4 Conclusions -- References -- 3 Nanotechnology in Food Applications -- 3.1 What is Nanotechnology? -- 3.2 Food Formulations -- 3.3 Food Packaging -- 3.3.1 Enhanced Barrier Properties -- 3.3.2 Active Packaging -- 3.3.3 Intelligent Packaging -- 3.4 Regulation Issues and Consumer Perception -- Acknowledgements -- References -- 4 Frozen Food and Technology -- 4.1 Introduction -- 4.2 Treatments: Pre-freezing -- 4.2.1 Fruits and Vegetables -- 4.2.2 Fish Products -- 4.2.3 Meat Products -- 4.3 Freezing Process -- 4.4 Freezing Methods and Equipment -- 4.4.1 Freezing by Contact with Cold Air -- 4.4.2 Freezing by Contact with Cold Liquid -- 4.4.3 Freezing by Contact with Cold Surfaces -- 4.4.4 Cryogenic Freezing -- 4.4.5 Combination of Freezing Methods -- 4.4.6 Innovations in Freezing Processes -- 4.4.7 Food Products and Freezing Methods.

4.5 Effect of Freezing and Frozen Storage on Food Properties -- 4.5.1 Physical Changes -- 4.5.2 Chemical Changes -- 4.5.3 Microbiological Aspects -- 4.6 Final Remarks -- References -- 5 Chemical and Functional Properties of Food Components -- 5.1 Introduction -- 5.2 Functional and Chemical Properties of Food Components -- 5.2.1 Functional Foods: Historical Perspective and Definitions -- 5.2.2 Legislation on Functional Food Claims -- 5.2.3 Classification of Functional Foods -- 5.2.4 Functional Properties of Food Components -- 5.3 Nutritional Value and Sensory Properties of Food -- 5.3.1 Nutritional Value of Food -- 5.3.2 Sensory Properties of Food -- 5.4 Postharvest Storage and Processing -- 5.4.1 Bioactive Compounds Postharvest -- 5.5 Conclusion -- Acknowledgements -- References -- 6 Food: Production, Properties and Quality -- 6.1 Introduction -- 6.2 Food Production -- 6.3 Factors Affecting Production and Improvement of Food -- 6.3.1 Soil and Climate -- 6.3.2 Population and Income Per Capita -- 6.3.3 Technology -- 6.3.4 Plant Source Foods -- 6.3.5 Animal Source Foods -- 6.4 Food Properties -- 6.5 Food Quality -- References -- 7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food -- 7.1 Introduction -- 7.2 Regulatory History of Food Ingredients: Guided by Safety -- 7.3 Scientific Advancement as Part of the Regulatory History of Enzyme Preparations -- 7.4 Safety Evaluation of Enzyme Preparations -- 7.4.1 Identity of the Enzyme -- 7.4.2 Manufacturing Process and Composition -- 7.5 Conclusion -- Acknowledgements -- References -- 8 Trace Element Speciation in Food -- 8.1 Introduction -- 8.2 Implications of Toxic Elements Speciation for Food Safety -- 8.2.1 Arsenic -- 8.2.2 Mercury -- 8.2.3 Tin -- 8.2.4 Chromium -- 8.2.5 Cadmium.

8.3 Elemental Species and Its Impact on the Nutritional Value of Food -- 8.3.1 Selenium -- 8.3.2 Iron -- 8.3.3 Cobalt -- 8.3.4 Zinc -- 8.4 Elemental Species in Food Processing -- 8.5 Potential Functional Food Derived from Health Benefits of Elemental Species -- 8.5.1 Selenium -- 8.5.2 Iron and Zinc -- 8.6 Analytical Methods for Food Elemental Speciation Analysis -- 8.6.1 Species Separation -- 8.6.2 Species Detection: Elemental and Molecular -- 8.7 Conclusions -- References -- 9 Bionanocomposites for Natural Food Packing -- 9.1 Introduction -- 9.2 Natural Biopolymer-based Films -- 9.2.1 Polysaccharide Films -- 9.2.2 Protein Films -- 9.3 Modification of Film Properties -- 9.3.1 Natural Nanoreinforcements -- 9.3.2 Cellulose-based Nanoreinforcements -- 9.3.3 Starch Nanocrystals/Starch Nanoparticles -- 9.3.4 Chitin/Chitosan Nanoparticles -- 9.3.5 Plant-Protein Nanoparticle -- 9.3.6 Plasticizers -- 9.3.7 Clays -- 9.3.8 Active Agents -- 9.4 Environmental Impact of Bionanocomposites Materials -- 9.4.1 Safety and Toxicology -- 9.4.2 Biodegradability and Compostability -- 9.5 Conclusions and Future Perspectives -- References -- Index.