Half Title page -- Title page -- Copyright page -- Preface -- Chapter 1: Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities -- 1.1 Potato Production, Composition and Starch Processing -- 1.2 Milk and Different Types of Milk Products -- 1.3 Processing and Preservation of Meat, Poultry and Seafood -- 1.4 Food Ingredients -- 1.5 Fruits and Fruit Processing -- 1.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis -- 1.7 Indispensable Tools in Food Science and Nutrition -- 1.8 Transformation of Food Flavours Due to Industrial Processing Elaboration -- 1.9 New Trends in Sensory Characterization of Food Products -- 1.10 Effect of Food Processing on Bioactive Compounds -- 1.11 Recent Advances in Storage Technologies for Fresh Fruits -- 1.12 Ultrasound Applications in Food Technology -- References -- Chapter 2: Potato: Production, Composition and Starch Processing -- 2.1 Introduction -- 2.2 Composition -- 2.3 Starch Production -- 2.4 Starch Properties -- References -- Chapter 3: Milk and Different Types of Milk Products -- 3.1 Introduction -- 3.2 Milk Production and Quality -- 3.3 Types of Milk Products -- 3.4 Conclusion -- References -- Chapter 4: Processing and Preservation of Meat, Poultry and Seafood -- 4.1 Introduction -- 4.2 Food Quality Characteristics -- 4.3 Deterioration and Microbial Contamination -- 4.4 Physical Methods of Preservation -- 4.5 Chemical Methods of Preservation -- 4.6 Microbiological Contributions to Meat Preservation -- 4.7 Hurdle Combinations of Methods -- 4.8 Atmosphere Inside Package -- Acknowledgments -- References -- Chapter 5: Food Ingredients -- 5.1 Introduction -- 5.2 Useful Terminology and Definitions -- 5.3 Food Additives -- 5.4 Novel and Natural Plant-Based Ingredients -- 5.5 Properties and Applications of Plant-Derived Ingredients.

5.6 Conclusion and Future Prospects -- References -- Chapter 6: Fruits and Fruit Processing -- 6.1 Introduction -- 6.2 Fruits -- 6.3 Fruit Processing -- References -- Chapter 7: Antioxidant Activity of Phytochemicals and Their Method of Analysis -- 7.1 Introduction -- 7.2 Importance of Antioxidants in Human Health (Their Mechanism of Action) -- 7.3 Natural Antioxidants -- 7.4 Overview of Methods Used to Measure Total Antioxidant Activity -- 7.5 Problems in Comparing Various Methods of Antioxidant Activity and Discrepancies over Their Measurement -- 7.6 Methods for Antioxidant Phytochemical Analysis -- 7.7 Concluding Remarks -- References -- Chapter 8: Indispensable Tools in Food Science and Nutrition -- 8.1 Introduction: Food Safety - From Farm to the Dinner Plate -- 8.2 Foodborne Pathogens -- 8.3 Probiotics in Food -- 8.4 Genetically Modified (GM) Foods -Friends or Foe? -- 8.5 Bioavailability of Nutrients -- 8.6 Food Safety Regulations -- 8.7 Conclusion -- References -- Chapter 9: Transformations of Food Flavor Due to Industrially Processing of Elaboration -- 9.1 Introduction -- 9.2 Aroma Compounds -- 9.3 Chemical Reactions that Contribute to Food Flavor -- 9.4 Special Industrial Process and Flavor -- 9.5 Industrial Production of Flavor -- 9.6 Summary -- References -- Chapter 10: New Trends in Sensory Characterization of Food Products -- 10.1 Introduction -- 10.2 New Trends in Sensory Characterization of Food Products -- 10.3 Conclusions and Recommendations -- References -- Chapter 11: Effect of Food Processing on Bioactive Compounds -- 11.1 Bioactive Compounds -- 11.2 Processing of Foods Containing Bioactive Components -- 11.3 Methods for the Determination of Antioxidants -- References -- Chapter 12: Recent Advances in Storage Technologies for Fresh Fruits -- 12.1 Introduction -- 12.2 1-Methylcyclopropene (1-MCP) Based Storage Technology.

12.3 Palladium Based Ethylene Adsorbers -- 12.4 Ultra Low Oxygen (ULO) Storage Technology -- 12.5 Dynamic Controlled Atmosphere (DCA) Storage Technology -- 12.6 Microcontrolled Atmosphere (MCA) and Bulk Modified Atmosphere Packaging (MAP) Technologies -- 12.7 Nitric Oxide Based Technology -- 12.8 Biosensors -- 12.9 Conclusions -- References -- Chapter 13: Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters -- 13.1 Introduction -- 13.2 Equipment Design -- 13.3 Ultrasound Application for Improving Processing Efficiency -- 13.4 Food Preservation Applications -- 13.5 Ultrasound Effects on Food Quality Attributes -- 13.6 Conclusions -- References -- Index.