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Global Food Security and Wellness

  • Book
  • © 2017

Overview

Editors:
  1. Gustavo V. Barbosa-Cánovas

    1. Department of Biological Systems Engineering, Pullman, USA

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  2. Gláucia María Pastore

    1. Department of Food Science, University of Campinas, Campinas, Brazil

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  3. Kezban Candoğan

    1. Department of Food Engineering, Ankara University, Ankara, Turkey

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  4. Ilce G. Medina Meza

    1. Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, USA

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  5. Suzana Caetano da Silva Lannes

    1. Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo, Brazil

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  6. Ken Buckle

    1. Food Science and Technology Group, University of New South Wales, Sydney, Australia

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  7. Rickey Y. Yada

    1. Faculty of Land and Food Systems, University of British Columbia, Vancouver, Canada

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  8. Amauri Rosenthal

    1. EMBRAPA Food Technology, Rio de Janeiro, Brazil

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  • 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

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Table of contents (23 chapters)

  1. Front Matter

    Pages i-xviii
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  2. Supporting Country-Driven Innovations and Agrifood Value Chains for Poverty and Hunger Reduction

    • Shenggen Fan
    Pages 1-13

  3. Preserving Food After Harvest is an Integral Component of Food Security

    • Malcolm C. Bourne
    Pages 15-25

  4. Microbiological Safety of Fruit and Vegetables in the Field, During Harvest, and Packaging: A Global Issue

    • Santos García, Norma Heredia
    Pages 27-48

  5. 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. Nunes
    Pages 49-66

  6. Functional Dairy Products

    • Yuridia Ortiz, Eduardo García-Amézquita, Carlos H. Acosta, David R. Sepúlveda
    Pages 67-103

  7. Brazilian Native Fruits as a Source of Phenolic Compounds

    • Neuza Mariko, Aymoto Hassimotto, Franco Maria Lajolo
    Pages 105-124

  8. Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in Botswana

    • Jose C. Jackson
    Pages 125-140

  9. Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and Nutrition

    • Valdemiro Carlos Sgarbieri
    Pages 141-174

  10. Chocolate and Cocoa Products as a Source of Health and Wellness

    • Suzana Caetano da Silva Lannes
    Pages 175-194

  11. Advances on the Production and Application of Peptides for Promoting Human Health and Food Security

    • Chibuike C. Udenigwe, Ifeanyi D. Nwachukwu, Rickey Y. Yada
    Pages 195-219

  12. IUFoST Distance-Assisted Training Program

    • Daryl Lund, Donald Mercer
    Pages 221-236

  13. Food Science and Technology Undergraduate and Graduate Curricula in North America

    • Rickey Y. Yada, Charity Parr-Vasquez, Brian C. Bryksa
    Pages 237-245

  14. 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
    Pages 247-276

  15. Yeasts from Traditional Cheeses for Potential Applications

    • Seda Karasu Yalçin, Z. Yesim Ozbas
    Pages 277-293

  16. Beta-Lactoglobulin Fibril Dispersions: Structural and Rheological Characteristics

    • Simon Loveday, M. Anandha Rao, Harjinder Singh
    Pages 295-300

  17. Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Broiler Chicken

    • Massami Shimokomaki, Elza I. Ida, Adriana L. Soares, Alexandre Oba, Talita Kato, Mayka R. Pedrão et al.
    Pages 301-313

  18. Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection

    • Sisse Jongberg, Marianne N. Lund, Leif H. Skibsted
    Pages 315-337

  19. Religious Slaughter of Animals: International Efforts to Meet This Need Responsibly

    • Joe M. Regenstein
    Pages 339-355

  20. Mitigation of Acrylamide Formation in Highly Consumed Foods

    • Franco Pedreschi, María Salomé Mariotti
    Pages 357-375
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Keywords

About this book

This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.​ 

Editors and Affiliations

  • Department of Biological Systems Engineering, Pullman, USA

    Gustavo V. Barbosa-Cánovas

  • Department of Food Science, University of Campinas, Campinas, Brazil

    Gláucia María Pastore

  • Department of Food Engineering, Ankara University, Ankara, Turkey

    Kezban Candoğan

  • Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, USA

    Ilce G. Medina Meza

  • Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo, Brazil

    Suzana Caetano da Silva Lannes

  • Food Science and Technology Group, University of New South Wales, Sydney, Australia

    Ken Buckle

  • Faculty of Land and Food Systems, University of British Columbia, Vancouver, Canada

    Rickey Y. Yada

  • EMBRAPA Food Technology, Rio de Janeiro, Brazil

    Amauri Rosenthal

About the editors

Gustavo Barbosa-Cánovas is director of the Center for Non Thermal Processing of Food at Washington State University in Pullman, WA. 

Delia B. Rodriguez-Amaya is President of the International Academy of Food Science and Technology.



Gláucia Pastore is Vice President for Research at University of Campinas in São Paulo, Brazil.



Suzana Caetano Da Silva Lannes is a Professor in the Biochemical Pharmaceutical Technology Department at the University of São Paulo in São Paulo, Brazil.


Rickey Yada is Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, CA.


Amauri Rosenthal is a senior researcher in Food Technology and Engineering at Brazilian Corporation for Agricultural Research in Rio de Janeiro, Brazil. 


Ken Buckle is a Professor in the Faculty of Engineering, Food Science and Technology at the University of New South Wales in Sydney, AU.






Bibliographic Information

  • Book Title: Global Food Security and Wellness

  • Editors: Gustavo V. Barbosa-Cánovas, Gláucia María Pastore, Kezban Candoğan, Ilce G. Medina Meza, Suzana Caetano da Silva Lannes, Ken Buckle, Rickey Y. Yada, … Amauri Rosenthal

  • DOI: https://doi.org/10.1007/978-1-4939-6496-3

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media New York 2017

  • Hardcover ISBN: 978-1-4939-6494-9Published: 05 May 2017

  • Softcover ISBN: 978-1-4939-8218-9Published: 20 July 2018

  • eBook ISBN: 978-1-4939-6496-3Published: 05 May 2017

  • Edition Number: 1

  • Number of Pages: XVIII, 517

  • Number of Illustrations: 69 b/w illustrations, 61 illustrations in colour

  • Topics: Food Science, Nutrition, Public Health

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