Food Science and Security

FOOD SCIENCE AND SECURITY......Page 3
CONTENTS......Page 7
PREFACE......Page 9
RESEARCH AND REVIEW STUDIES......Page 15
I. Overview of Food Security and Poverty......Page 17
1. Conventional and Biotechnological Approaches to Micronutrient Fortification......Page 18
2. Molecular/Marker-Assisted Breeding......Page 19
3. Accelerated Mutagenesis......Page 20
4. Genetic Engineering......Page 21
1. Improving Yields and Nutrition in Food/Feed Crops......Page 22
2. Non-subsistence Commodity Crops......Page 23
3. Biofuels......Page 24
Insect Pests......Page 25
Microbial Diseases......Page 29
Direct Response – Detoxification......Page 31
Direct Response – Enzymes for the Synthesis of Osmoprotectants......Page 33
Regulatory Genes – Signal Transduction......Page 35
Regulatory Genes – Transcription Factors......Page 36
The Efficiency of Photosynthesis (Carbon Assimilation from CO2)......Page 38
Primary Carbon Metabolism (Sugar to Storage Carbohydrate)......Page 39
Plant Development, Architecture and Reproductive Cycle......Page 40
Vitamin Enhancement......Page 42
Mineral Enhancement......Page 44
Essential Amino Acids......Page 46
Essential and Very-Long-Chain Fatty Acids......Page 47
1. Increasing the Potential of Biofuel Crops......Page 49
Alkaloids......Page 50
Terpenoids......Page 51
Recombinant Proteins (Pharmaceuticals)......Page 52
Industrial And Technical Products......Page 53
VI. Barriers to the Uptake of GE Technology......Page 56
1. Trade Barriers......Page 57
GE Trade: The Case of EU versus US......Page 58
Trade Barriers Affecting Industrialized and Developing Countries......Page 59
2. Intellectual Property......Page 60
3. Regulation......Page 62
4. Media Manipulation and Public Perception......Page 64
VII. Conclusions and Outlook......Page 68
References......Page 69
Abstract......Page 87
1. Introduction......Page 88
2. Microorganisms: An Assest in SCP Production!......Page 90
2.3. Bacteria......Page 91
3. Sources for SCP Production and Cultivation Methods......Page 92
4.1. Toxins Produced by Bacteria and Their Removal......Page 93
4.2. Toxins Produced by Fungi (Mycotoxins) and Their Removal......Page 94
5. Nucleic Acids and Its Removal......Page 95
6. New Developments for Improvement in SCP Production......Page 96
6.1. Application of New Substrates in Solid State Fermentation (SSF) forSCP Production and Commercialization of SCP......Page 97
8.1. As Feed......Page 100
9. Risk Assessment of SCP in Food and Feed......Page 101
Conclusion......Page 103
References......Page 104
Introduction......Page 113
Study 1......Page 116
Study 2......Page 118
Study 3......Page 119
Conclusion......Page 120
References......Page 122
Introduction......Page 127
Food Hardships and Health......Page 128
Data, Measures and Methods......Page 130
Results......Page 132
Conclusion......Page 135
References......Page 136
Abstract......Page 139
1. Introduction......Page 140
3. Methods......Page 141
3.1. Sociodemographic Model......Page 142
3.1.1. Dynamic Network of Contacts......Page 145
3.2. Epidemic Transmission Model......Page 146
3.3. Intervention Measures......Page 149
4. Results and Discussion......Page 150
5. Conclusion......Page 154
References......Page 155
Abstract......Page 161
Obesity and Related-Diseases......Page 162
Functional Food: Concepts and Claims......Page 164
Seafood as a Functional Food......Page 166
Acknowledgements......Page 170
References......Page 171
Abstract......Page 175
Evaluation of Silver Smelt (Study 1)......Page 176
Assessment of 15 UUFS (Study 2)......Page 178
Assessment of 21 UUFS (Study 3)......Page 180
Sensory Evaluation of 15 UUFS (Study 4)......Page 181
Adding Value to UUFS by Sous Vide Processing (Study 5; Part 1)......Page 184
Adding Value to Albacore Tuna by Marinading (Study 5; Part 2)......Page 185
Adding Value to UUFS by Freeze-Chilling and MAP (Study 5; Part 3)......Page 190
Conclusions......Page 197
Annexe 1. Glossary of Fish Species Tested......Page 198
References......Page 199
1. Introduction......Page 201
2. Dietary Fat Source Addition......Page 202
2.1. Addition of n-3 PUFA......Page 203
2.2. Addition of Conjugated Linolenic Acid......Page 205
3.1. Tocopherol Supplementation......Page 206
3.2. Ascorbic Acid Supplementation......Page 210
4.1. Addition of Essential Oils and Extracts: Phenyl Terpenoids......Page 211
4.2. Addition of Polyphenols......Page 217
4.3. Addition of Carotenoids......Page 218
5. Mineral Supplementation......Page 221
6. Miscellaneous Additions......Page 223
7. Conclusions......Page 224
References......Page 225
Abstract......Page 245
General View......Page 246
Livestock in the Holy Bible......Page 248
Rinderpest in Africa......Page 249
Effects of Conflict on Livestock and Food Security......Page 251
Draught Animals......Page 252
Urban Livestock Farming......Page 253
Livestock and Crops in Tanzania......Page 255
West African Dwarf Goats in Nigeria......Page 256
Pigs in Kiribati......Page 257
Small and Microlivestock in Bolivia......Page 258
Small Scale Dairying in India and Kenya......Page 259
Conclusion......Page 261
References......Page 262
Introduction......Page 267
The Market of Organic Meat......Page 268
Consumer Willingness to Buy Organic Meat......Page 271
Study of the Effect of Information on Organic Beef Acceptability and WTP......Page 272
Methodology......Page 273
Results and Discussion......Page 276
Conclusion......Page 277
References......Page 278
Abstract......Page 281
Sample......Page 282
Measurement and Interview......Page 283
Results......Page 284
Discussion......Page 290
References......Page 292
SHORT COMMUNICATIONS......Page 295
Introduction......Page 297
Dilution Analysis Methods......Page 298
Time-Intensity Methods......Page 299
Applications of Olfactometry in Seafood and Freshwater Food Odour Analysis......Page 300
References......Page 304
Introduction......Page 309
Materials and Methods......Page 310
Optimisation of the Inorganic as Extraction......Page 311
Optimisation of the Inorganic as Digestion Method......Page 312
Determination of Inorganic Arsenic in Reference Samples......Page 313
Determination of Inorganic Arsenic in Real Samples......Page 314
Conclusion......Page 315
References......Page 316
INDEX......Page 319