Global Issues in Food Science and Technology

Copyright Page
......Page 3
CONTRIBUTORS......Page 8
PREFACE......Page 14
ACKNOWLEDGMENT......Page 16
Section 1 Contemporary Topics......Page 17
CHAPTER 1 - Principles of 
Structured Food Emulsions: Novel Formulations and Trends......Page 19
I. Production of Emulsions
......Page 20
II. The Concept of Energy Density of EmulsionsIn 
......Page 24
III. Adjustment of Emulsion Properties
......Page 27
IV. Stability of  Emulsions
......Page 28
V. Formulation of Emulsions Containing Poorly Soluble Compounds
......Page 31
References......Page 34
CHAPTER 2 - The Effect of Processing andnbspthe Food Matrix onnbspAllergenicity of Foods......Page 37
I. Introduction......Page 38
II. Allergens and Epitopes in IgE-Mediated Allergies......Page 39
II.A. Processing labile allergens......Page 40
II.B.3. Proteins that only partially unfold......Page 41
II.C. Processing induced chemical modification of allergens......Page 42
III. Conclusion......Page 43
References......Page 44
CHAPTER 3 - Nutrigenetic 
Effect onnbspIntestinal Absorption ofnbspFat-Soluble Microconstituents (Vitamins A, E, D and K, Car......Page 47
II. Factors Affecting the Absorption of FSM
......Page 48
IV. Potential Physiological andnbspPathophysiological Consequences ofnbspProtein-Mediated Absorption of FSMs
......Page 51
V.Potential Economic Consequences: Personalized Nutrition
......Page 55
References......Page 56
CHAPTER 4 - Food Security: 
Local and Individual Solutions to a Global Problem......Page 59
I. Introduction
......Page 60
II. The Global Perspective  
......Page 61
II.A. Collaboration......Page 62
II.B. Communication......Page 63
III. The Urban Perspective
......Page 64
III.A. The London food strategy......Page 65
III.A.3. Economic......Page 66
III.B. Daichi-o-Mamoru-Kai (Association to Preserve the Earth)(iNSnet, 2005)......Page 67
IV. The Individual Perspective
......Page 73
Endnote
......Page 77
References......Page 78
Section 2 Consumer Trends......Page 81
I. INTRODUCTION......Page 83
II. CONSUMER BEHAVIOR......Page 85
III. A WAY FORWARD......Page 89
REFERENCES......Page 93
CHAPTER 6 - Designing Foods for Sensory Pleasure......Page 95
I. INTRODUCTION......Page 96
III. THE EXPERIMENTAL APPROACH......Page 98
IV. WHAT IS THE POTENTIAL POSITIVE IMPACT?......Page 99
VI. THE KEY PRINCIPLES OF EXPERIMENTAL DESIGN......Page 102
VII. A SNACK FOOD EXAMPLE......Page 103
VIII. A CONFECTIONERY EXAMPLE......Page 104
REFERENCES......Page 108
CHAPTER 7 - The Influence 
of Eating Habits on Preferences Towards Innovative Food Products......Page 109
I. Introduction
......Page 110
II.A. Consumer segmentation with regard to eating habits......Page 111
II.B. Preference testing of innovative food products......Page 113
II.C. Overall framework and empirical procedure......Page 116
III.A. Food consumption style......Page 117
III.B. Preferences for innovative food products......Page 124
IV. Conclusion
......Page 130
References......Page 131
I. INTRODUCTION......Page 133
II.A.2. Product set......Page 135
II.B. Extended internal preference mapping output......Page 136
II.C.1. Hedonic scales......Page 139
II.C.2. Reference products......Page 140
III.A. Sensory grading......Page 141
III.B.1. Assessment scale......Page 142
III.C. Maintaining reference material......Page 143
REFERENCES......Page 144
CHAPTER 9 - How We Consume New Products: The Example of Exotic Foods (1930-2000)......Page 145
I. INTRODUCTION......Page 146
II.A. Rankings and diffusion of exotic foods......Page 147
II.B. History of gastronomy......Page 149
II.C. The influence of colonization......Page 150
II.D. Immigration streams and prestige......Page 151
II.E. Tourism and gastronomic discovery......Page 152
III.B. Conformity to national tastes......Page 153
III.C. Codification of exotic foods......Page 154
III.D. The importance of promoters......Page 155
IV.B. Traveling during a meal......Page 156
IV.C. Discovering new practices......Page 157
V. CONCLUSION......Page 158
REFERENCES......Page 159
CHAPTER 10 - Consumer 
Response to a New Food Safety Issue: Food Terrorism......Page 161
II. Consumer Behavior Theory
......Page 162
III. Research on Consumer Attitudes and Preferences
......Page 163
IV. Consumer Preferences for Allocations to Defense
......Page 165
V. Food Terrorism Allocations after Education (Post Scenario)
......Page 167
VI. 
Food Defense and Food SafetyConcerns and the relative allocation of funds to food safety were determined as well as food defense. Since there is a.........Page 168
VII. Segmented Archetypes
......Page 170
VII.A. Segments found......Page 171
VII.B.2. Segment 2......Page 173
VII.B.4. Segment 4......Page 174
VII.B.6. Segment 6......Page 175
VII.C. Concern over terrorism by segment......Page 176
References......Page 177
Section 3 Food Safety......Page 179
CHAPTER 11 - Rapid Methods and Automation in Food Microbiology: 25 Years of Development and Predictions......Page 181
II.A. Solid samples and liquid samples......Page 182
II.B. Air samples and surface samples......Page 183
III. ADVANCES IN MINIATURIZATION AND DIAGNOSTIC KITS......Page 185
IV. ADVANCES IN IMMUNOLOGICAL TESTING......Page 186
V. ADVANCES IN INSTRUMENTATION AND BIOMASSMEASUREMENTS......Page 187
VI. ADVANCES IN GENETIC TESTING......Page 188
VII. ADVANCES IN BIOSENSOR, MICROCHIPS, AND BIOCHIPS......Page 189
VIII. TESTING TRENDS AND PREDICTIONS......Page 190
REFERENCES......Page 191
CHAPTER 12 - The Role of Standardization Bodies in the Harmonization of Analytical Methods in Food Microbiology......Page 193
I. INTRODUCTION......Page 194
II.A. What is a standard?......Page 195
II.B.1. ISO – International Organization for Standardization......Page 196
II.C. Standardization structures in food microbiology......Page 197
III. DIFFERENT TYPES OF STANDARDS DEVELOPED IN FOODMICROBIOLOGY......Page 199
III.A.1. Presentation......Page 200
III.A.2. Current developments......Page 205
III.B. Standards on general aspects......Page 206
IV. STATUS OF NOVEL TECHNOLOGIES......Page 209
IV.A. Principles......Page 210
IV.B. Use of PCR in food microbiology......Page 211
REFERENCES......Page 212
CHAPTER 13 - Harmonization and Validation of Methods in Food Safety - FOOD-PCR: A Case Study......Page 215
I. INTRODUCTION......Page 216
II.A. Where are we?......Page 217
II.C. The structure......Page 218
II.C.1. Phase 1. Method development......Page 219
II.C.2. Phase 2. Assay ring trials......Page 220
II.D. The outcomes of the FOOD-PCR project and beyond......Page 221
II.E. Implementation – how will it be achieved?......Page 222
REFERENCES......Page 223
I. INTRODUCTION......Page 227
II. CURRENT CHALLENGES......Page 228
II.A. Pre-amplification processing of samples......Page 229
II.B. Analytical controls......Page 230
II.B.1. Internal amplification controls (IAC)......Page 231
II.C. Determination of viable bacteria......Page 232
III. CONCLUDING REMARKS......Page 238
REFERENCES......Page 239
CHAPTER 15 - Review of Currently Applied Methodologies used for Detection and Typing of Foodborne Viruses......Page 245
I. INTRODUCTION......Page 246
III. MODES OF TRANSMISSION AND SOURCES OF INFECTION......Page 247
IV.A. Extraction of viruses......Page 248
IV.B. Detection of viruses......Page 251
V. TRADITIONAL METHODS......Page 252
VI.A. Detection of noroviruses in food......Page 253
VI.A.1. Molecular typing of noroviruses......Page 254
VI.B. Detection of HAV in food......Page 255
VII. CHALLENGES OF IMPLEMENTATION......Page 258
REFERENCES......Page 259
CHAPTER 16 - Tracing Antibiotic Resistance along the Food Chain, Why and How......Page 263
I. GENERAL AND PUBLIC HEALTH ASPECTS OF ANTIBIOTICRESISTANCE......Page 264
II. PHENOTYPIC DETECTION OF RESISTANCE......Page 265
III. MOLECULAR BACKGROUND OF ANTIMICROBIAL ACTIONAND RESISTANCE......Page 267
IV. GENOTYPIC DETECTION OF RESISTANCE......Page 270
V. MOLECULAR TYPING METHODS FOR THECHARACTERIZATION OF ANTIMICROBIAL-RESISTANTBACTERIAL STRAINS......Page 271
VI. DNA MICROARRAYS FOR GENOTYPIC DETECTIONOF RESISTANCE......Page 273
REFERENCES......Page 275
CHAPTER 17 - Lessons Learned in Development and Application of Detection Methods for Zoonotic Foodborne Protozoa on Lettuce and Fresh Fruit......Page 279
I. INTRODUCTION......Page 280
I.A.1. Transmission......Page 281
I.A.2. Foodborne transmission......Page 282
II. CONSIDERATIONS PRIOR TO DEVELOPING METHODS......Page 283
II.A. Specific considerations......Page 284
III.A. Choice of matrices and analytes......Page 285
IV. LESSONS LEARNED IN DEVELOPING DETECTIONMETHODS FOR ZOONOTIC FOODBORNE PROTOZOAON LETTUCE AND FRESH FRUITS......Page 287
V.A. Trial protocol......Page 296
V.A.3. Determining the (oo)cyst concentration of the seed......Page 297
VI. VALIDATION OF A STANDARD METHODBY COLLABORATIVE TRIAL......Page 298
VI.B. Organization of seeding, homogeneity, and trip controls......Page 299
VI.D. Statistical analysis......Page 300
VI.E. Enhancing quality assurance criteria......Page 302
VI.G. Lessons learned from validation by collaborative trial......Page 303
VII. OVERVIEW OF LESSONS LEARNED......Page 304
REFERENCES......Page 305
CHAPTER 18 - Antimicrobial Activity of Duck Egg Lysozyme Against Salmonella enteritidis......Page 309
I. INTRODUCTION......Page 310
II.B. Reduction of lysozyme......Page 311
II.E. The effect of incubation temperature......Page 312
III. RESULTS AND DISCUSSION......Page 313
REFERENCES......Page 321
CHAPTER 19 - High-Pressure Homogenization for Food Sanitization......Page 325
I. INTRODUCTION......Page 326
II. HOMOGENIZATION TECHNIQUES......Page 327
III.A. Background......Page 331
III.B.1. Dairy products......Page 332
III.B.2. Fruit juices......Page 338
III.B.3. Nanosized food additives......Page 340
IV.A. Microbial strain......Page 341
IV.C. Initial cell concentration......Page 351
IV.D.1. Temperature effect......Page 352
IV.D.2. Characteristics of process medium......Page 353
IV.E. Antimicrobial additives......Page 355
IV.F. A case study: Escherichia coli......Page 356
V. MECHANISMS OF CELL DISRUPTION......Page 358
V.B. Turbulence......Page 359
V.D. Impingement......Page 360
VI. CONCLUSIONS AND PERSPECTIVES......Page 361
REFERENCES......Page 363
CHAPTER 20 - Key Issues and Open Questions in GMO Controls......Page 369
I. INTRODUCTION......Page 370
II.A. Interpretation of GMO percentage in adventitiouspresence......Page 372
II.B. Reducing the cost of GMO detection......Page 373
II.C. Certified reference materials......Page 374
III.A. Types of PCR machines and chemistries......Page 375
III.C. The matrix approach using DNA chips......Page 376
IV.A. Known, unknown, and unauthorized GMOs......Page 378
V. CONCLUSION......Page 379
REFERENCES......Page 380
Section 4 Nanotechnology in Food Applications......Page 383
CHAPTER 21 - Food Nanotechnology: Current Developments and Future Prospects......Page 385
I. INTRODUCTION......Page 386
II. THE POTENTIAL OF NANOTECHNOLOGY FOR THE FOODAND AGRICULTURAL SYSTEM......Page 387
III.A. Instrumentation for studying nanoscale propertiesof food and biopolymer systems......Page 388
III.B.1. Molecular structure......Page 392
III.B.2. Biopolymer transitions......Page 393
III.B.3. Intermolecular interactions......Page 394
IV.A. Manipulation of molecules at nanoscale for improvedprocessing......Page 395
IV.B. Nanotubes and high surface area nanomaterials......Page 396
IV.C. Nanodelivery systems......Page 398
IV.C.1. Nanoemulsions......Page 399
IV.C.2. Biopolymeric nanoparticles......Page 400
IV.C.3. Nanocomposites......Page 403
IV.C.4. Nanolaminates......Page 404
IV.C.5. Nanofibers......Page 405
V. NANOTOOLS FOR FOOD AND BIO-SAFETY......Page 406
VI. PROSPECTS AND CHALLENGES FOR THE FUTURE......Page 408
REFERENCES......Page 410
CHAPTER 22 - Nanotechnology and Applications in Food Safety......Page 417
I. INTRODUCTION......Page 418
II.A. Food packaging......Page 419
II.B. Detection of foodborne pathogens and their toxins......Page 422
II.D. Nanodevices for identity preservation and tracking......Page 423
III. REGULATION......Page 424
I. INTRODUCTION......Page 427
II. LIPID-BASED NANOENCAPSULATION SYSTEMS......Page 429
III. THE USE OF PROTEINS IN NANOSCALE DELIVERYSYSTEMS......Page 431
IV. POLYSACCHARIDE-BASED NANOCAPSULES......Page 433
V. TECHNOLOGIES......Page 436
REFERENCES......Page 438
CHAPTER 24 - Nanostructured Encapsulation Systems: Food Antimicrobials......Page 441
I. INTRODUCTION......Page 442
II.B.1. Traditional antimicrobials......Page 446
II.B.2. Naturally occurring antimicrobials......Page 447
II.C. Mechanism of action of antimicrobials......Page 448
II.D. Limitations of food antimicrobials and considerationsfor selecting a suitable nanoencapsulation system......Page 449
III.A.1. Definition......Page 451
III.A.2. Functional properties of nanoemulsions......Page 452
III.A.3. Fabrication of nanoemulsions......Page 454
III.A.4. Nanoemulsions as antimicrobial carrier systems......Page 456
III.B.2. Crystallization in emulsions......Page 459
III.B.3. Functional properties of solid lipid nanoparticles......Page 460
III.B.5. Solid lipid nanoparticles as carriers of antimicrobials......Page 462
III.C.1. Definition......Page 464
III.C.2. Functional properties of microemulsions......Page 466
III.C.3. Manufacture of microemulsions......Page 469
III.C.4. Microemulsions as antimicrobial delivery systems......Page 471
III.D.1. Definition......Page 472
III.D.2. Functional properties of liposomes......Page 474
III.D.3. Manufacture of liposomes......Page 476
III.D.4. Liposomes as antimicrobial delivery systems......Page 477
IV.A. Double-layered nanocapsules......Page 479
IV.B. Nanofibers......Page 481
IV.C. Multi-assembled nanocapsule aggregates......Page 482
V. SELECTION AND EVALUATION CRITERIA FORNANOENCAPSULATED ANTIMICROBIALS......Page 483
ACKNOWLEDGMENTS......Page 486
REFERENCES......Page 487
A......Page 497
C......Page 498
E......Page 500
F......Page 501
H......Page 503
I......Page 504
M......Page 505
N......Page 506
P......Page 508
S......Page 509
W......Page 511
Z......Page 512