FOOD SCIENCE AND SECURITY -- CONTENTS -- PREFACE -- RESEARCH AND REVIEW STUDIES -- THE CONTRIBUTION OF PLANT BIOTECHNOLOGYTO FOOD SECURITY IN THE 21ST CENTURY -- I. Overview of Food Security and Poverty -- II. How Can Biotechnology Help? -- 1. Conventional and Biotechnological Approaches to MicronutrientFortification -- 2. Molecular/Marker-Assisted Breeding -- 3. Accelerated Mutagenesis -- 4. Genetic Engineering -- III. The Targets of GE Technology -- 1. Improving Yields and Nutrition in Food/Feed Crops -- 2. Non-subsistence Commodity Crops -- 3. Biofuels -- IV. GE Strategies to Improve Food Security -- 1. Protecting Crops from Pests and Diseases -- Weeds -- Insect Pests -- Microbial Diseases -- 2. Protecting Crops from Abiotic Stress and Maximizing Land Use -- Direct Response - Detoxification -- Direct Response - Antiporters -- Direct Response - Enzymes for the Synthesis of Osmoprotectants -- Regulatory Genes - Signal Transduction -- Regulatory Genes - Transcription Factors -- 3. Improving the Intrinsic Yields of Food/Feed Crops -- The Efficiency of Photosynthesis (Carbon Assimilation from CO2) -- Primary Carbon Metabolism (Sugar to Storage Carbohydrate) -- Plant Development, Architecture and Reproductive Cycle -- 4. Nutritional Enhancement -- Vitamin Enhancement -- Mineral Enhancement -- Essential Amino Acids -- Essential and Very-Long-Chain Fatty Acids -- V. GE Strategies to Reduce Poverty -- 1. Increasing the Potential of Biofuel Crops -- 2. Value Added Products -- Alkaloids -- Terpenoids -- Flavonoids -- Recombinant Proteins (Pharmaceuticals) -- Industrial And Technical Products -- VI. Barriers to the Uptake of GE Technology -- 1. Trade Barriers -- GE Trade: The Case of EU versus US -- Trade Barriers Affecting Industrialized and Developing Countries -- 2. Intellectual Property -- 3. Regulation -- 4. Media Manipulation and Public Perception.

Breaking the Barriers -- VII. Conclusions and Outlook -- References -- BIO (SINGLE CELL) PROTEIN:ISSUES OF PRODUCTION, TOXINSAND COMMERCIALISATION STATUS -- Abstract -- 1. Introduction -- 2. Microorganisms: An Assest in SCP Production! -- 2.1. Yeast -- 2.2. Algae -- 2.3. Bacteria -- 2.4. Fungi -- 3. Sources for SCP Production and Cultivation Methods -- 4. Toxins of Microflora and Their Removal -- 4.1. Toxins Produced by Bacteria and Their Removal -- 4.2. Toxins Produced by Fungi (Mycotoxins) and Their Removal -- 5. Nucleic Acids and Its Removal -- 6. New Developments for Improvement in SCP Production -- 6.1. Application of New Substrates in Solid State Fermentation (SSF) forSCP Production and Commercialization of SCP -- 8. Applications of SCP -- 8.1. As Feed -- 8.2. SCP for Human Consumption -- 9. Risk Assessment of SCP in Food and Feed -- Conclusion -- References -- FOOD SECURITY AND MATERIALISM -- Abstract -- Introduction -- Allen and Wilson (2005) findings plus new analyses and data -- Study 1 -- Study 2 -- Study 3 -- Conclusion -- References -- AN EXAMINATION OF GENDER DIFFERENCES IN THERELATIONSHIP BETWEEN REPORTING A FOODHARDSHIP AND PHYSICAL HEALTH -- Abstract -- Introduction -- Food Hardships and Health -- Data, Measures and Methods -- Results -- Conclusion -- References -- INVESTIGATING VIRAL HEPATITISA DYNAMICS IN CAMPANIA, ITALY -- Abstract -- 1. Introduction -- 2. Materials -- 3. Methods -- 3.1. Sociodemographic Model -- 3.1.1. Dynamic Network of Contacts -- 3.2. Epidemic Transmission Model -- 3.3. Intervention Measures -- 3.4. Model Parametrization -- 4. Results and Discussion -- 5. Conclusion -- Acknowledgments -- References -- SEAFOOD AS A FUNCTIONAL FOOD IN DECREASINGTHE RISK FOR THE METABOLIC SYNDROME -- Abstract -- Introduction -- Obesity and Related-Diseases -- Functional Food: Concepts and Claims -- Seafood as a Functional Food.

Conclusion -- Acknowledgements -- References -- UNDERUTILISED FISH SPECIES: THEIR POTENTIALAS FRESH FILLETS AND PROCESSED PRODUCTS -- Abstract -- Introduction -- Results and Outcomes -- Evaluation of Silver Smelt (Study 1) -- Assessment of 15 UUFS (Study 2) -- Assessment of 21 UUFS (Study 3) -- Sensory Evaluation of 15 UUFS (Study 4) -- Adding Value to UUFS by Sous Vide Processing (Study 5 -- Part 1) -- Adding Value to Albacore Tuna by Marinading (Study 5 -- Part 2) -- Adding Value to UUFS by Freeze-Chilling and MAP (Study 5 -- Part 3) -- Tests on Blue Whiting (Study 6) -- Conclusions -- Annexe 1. Glossary of Fish Species Tested -- Acknowledgements -- References -- IMPROVEMENT OF POULTRY MEAT NUTRITIONALVALUE AND QUALITY THROUGH DIFFERENTNATURAL SOURCES AND MINERAL DIETARYSUPPLEMENTS -- 1. Introduction -- 2. Dietary Fat Source Addition -- 2.1. Addition of n-3 PUFA -- 2.2. Addition of Conjugated Linolenic Acid -- 3. Supplementation with Antioxidant Vitamins -- 3.1. Tocopherol Supplementation -- 3.2. Ascorbic Acid Supplementation -- 4. Addition of Bioactive Natural Compounds: Isoprenoids andPolyphenols -- 4.1. Addition of Essential Oils and Extracts: Phenyl Terpenoids -- 4.2. Addition of Polyphenols -- 4.3. Addition of Carotenoids -- 5. Mineral Supplementation -- 6. Miscellaneous Additions -- 7. Conclusions -- Acknowledgements -- References -- LIVESTOCK AND FOOD SECURITY WITH SPECIALREFERENCE TO THE DEVELOPING COUNTRIES -- Abstract -- Introduction -- General View -- Case Studies -- Livestock in the Holy Bible -- Rinderpest in Africa -- Effects of Conflict on Livestock and Food Security -- Draught Animals -- Urban Livestock Farming -- Livestock and Crops in Tanzania -- Small Ruminants in Botswana -- West African Dwarf Goats in Nigeria -- Small Scale Producers in Cambodia -- Pigs in Kiribati -- Small and Microlivestock in Bolivia.

Small Scale Dairying in India and Kenya -- Conclusion -- References -- ORGANIC MEAT: MARKET DEVELOPMENTAND CONSUMER WILLINGNESS TO PAY -- Abstract -- Introduction -- The Market of Organic Meat -- Consumer Willingness to Buy Organic Meat -- Study of the Effect of Information on Organic Beef Acceptabilityand WTP -- Methodology -- Results and Discussion -- Conclusion -- Acknowledgement -- References -- MEAT CONSUMPTION AND ANEMIA IN CHINESEADULTS IN JIANGSU PROVINCE -- Abstract -- Introduction -- Subjects and Methods -- Sample -- Measurement and Interview -- Statistical Analyses -- Results -- Discussion -- References -- SHORT COMMUNICATIONS -- GAS CHROMATOGRAPHY-OLFACTOMETRY:AN EFFICIENT TOOL FOR THE MONITORINGOF SEAFOOD QUALITY -- Abstract -- Introduction -- Olfactometric Methods -- Dilution Analysis Methods -- Frequency-of-Detection Methods -- Posterior Intensity Detection Methods -- Time-Intensity Methods -- Applications of Olfactometry in Seafood and Freshwater Food OdourAnalysis -- Conclusion -- References -- DETERMINATION OF INORGANIC ARSENICIN SEAFOOD BY HG-ICP-OESAFTER CONVENTIONAL WET DIGESTION -- Abstract -- Introduction -- Materials and Methods -- Results and Discussion -- Optimisation of the Inorganic as Extraction -- Optimisation of the Inorganic as Digestion Method -- Determination of Inorganic Arsenic in Reference Samples -- Determination of Inorganic Arsenic in Real Samples -- Conclusion -- Acknowledgements -- References -- INDEX.