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Food Science and Food Biotechnology in Developing Countries

AuthorEdited by Cristobal Noe Aguilar; Juliana Morales Castro; Efren Delgado; Diana Jasso Cantu and Ashok Pandey
PublisherAsiatech Pub
Publisher2008
Publisherxii
Publisher508 p,
Publishertables, figs
ISBN8187680164

Contents: Preface. I. General: 1. Potential and development of food biotechnology in Asia. 2. Food fortification of staple foods, their impact in public health programs, their quality assurance and legislative needs. 3. Hydrocolloids and proteins-interactions and stabilization of dispersed food systems. 4. Biotechnological aspects and recent developments in chitinolytic enzyme research. II. Emerging technology and food packaging: 1. Design, construction and application of electrical pulses of high field intensity on treatment of strawberry. 2. Physical and physico-chemical properties of sodium caseinate based films as affected by plasticizer content. 3. Development of an enzymatic system for the determination of temperature abuse. 4. Biodegradability of cast films prepared from blends of oppositely charged biopolymers. 5. Determination of energy activation of rice starch gelatinization measuring electrical conductivity. 6. Microstructure of starch granule related to corn hardness and quality to corn hardness and quality. 7. Active edible films with nisin produced from refined sorghum starch and flour. 8. Biodegradable edible film based on whey protein concentrate, added with bacteriocin to increase shelf life of packaged foods. 9. Enzymatic modification of pectin to produce tailored functional stabilizer. III. Food enzymology: 1. Proteases from the cell culture of Bromelia hemisphaerica. 2. Properties of glucose oxidase immobilised in liposomes. 3. Invertase production by Aspergillus niger Aa 20 in submerged culture. 4. Production, partial purification and characterization of a fungal tannase produced by solid-state fermentation. 5. Purification and characterization of a new cysteine protease from the latex of Jacaratia mexicana. IV. Food fermentations: 1. Acetate ester formation as selection criterion of the wine yeast non Saccharomyces for designing the mixed cultures. 2. Determination of alcohol transferase and ester hydrolase activities in wine yeast extracts. 3. Inhibition of Salmonella spp isolated from Mangifera indica L. using the bacteriocins plantaricin A6 and fermenticin Ogi E1. V. Food Processing: 1. Extraction of aroma compounds of the apricot (Prunus armeniaca) by different techniques. 2. Diet effect upon chemical composition of pelibuey and polipay-Rambouillet. 3. A sugar-free marmalade and its effects on population with impaired glucose tolerance. 4. Turning waste into profit: vegetable residues as a valuable processing stream. 5. Albumins and globulins recovered from slaughterhouse for the enrichment of beef patties. 6. Studies on starch digestibility in Phaseolus coccineous L. bean. 7. Resistant starch content of corn tortillas with TC-1 hydrocolloid. 8. In vitro starch bioavailability in tortillas prepared with gums. 9. Dough rheology for adding ascorbic acid and a-amylase. 10. Bleaching of amaranth oil (A. hypochondriacus). 11. Degumming and neutralization of the amaranth oil (A. Hypochondriacus). 12. Water and calcium absorption during com nixtamalization. 13. Evaluation of microbial, physicochemical and sensorial characteristics of fresh and dried tejate. 14. Development and formulation of an egg-milk based powdeer beverage. 15. Pectin extraction from Passiflora Edulis (Maracuva): Preparation and partial characterization. 16. Microencapsulation of green barley juice by spray drying. 17. Rheology of modified starches for establishing control parameters in the food industry. 18. Differentiation of varieties of apricot (Prunus armeniaca) by PCA. 19. Identification and quantification of key aroma compounds formed during process hydrolysis of apricot (Prunus armeniaca). 20. Isolation, identification and control of pathogenic fungi causing postharvest decay in jackfruit. 21. Nutritional composition of some oilseeds. VI. Functional food: 1. Effect of hydrocolloids on the thermal properties of nixatamalized corn masa. 2. Biochemical characterization of two new Amaranthus hypochondriacus varieties grown in San Luis Potosi. 3. Mechanical and antimicrobial characterization of films based on sodium caseinate 319. 4. Flavonoids composition and distribution in two apple varieties from Chihuahua state. 5. Apple-and chocolate-flavored amaranth seed bars enriched with a prebiotic fiber. 6. Stabilization of probiotics. 7. Calorimetric profile and viscosity of starch isolated from nine "Criollo" corn varieties. 8. Escontria chiotilla, some histological characteristics of a cactaceae fruit considered as a functional food. 9. Development of a spreadable food product based on alfalfa (Medicago sativa). 10. Effect of prebiotic compounds on growth of bifidobacteria and lactic acid bacteria. 11. Isolation and morphostructural characterization of exopolysaccharide from Lactobacillus delbruekii ssp. bulgaricus. 12. Study of a commercial galacto-oligosaccharide on the selective growth of a probiotic bacterium. 13. Physico-chemical properties of Aloe barbadenis fibre. 14. Antioxidants in Israeli Jaffa citrus fruits and other plants: in vitro and in vivo effects. VII. Sensory evaluation: 1. Wheat-rye bread added with Lactobacillus Casei Shirota. 2. Influence of a probiotic co-culture of Lactobacillus acidophilus and Lactobacillus Casei on the sensory quality of Chihuahua cheese. 3. Overall acceptability of apple cubes dried osmoticaly. 4. Effect of different proportion of emulsifier and gum on bread quality. 5. Sensory optimization of new products: light yogurt. VIII. Molecular biology: 1. Expression of recombinant endochitinase (ech42) in Pichia pastoris. 2. Detection of segments of DNA genetically modified in food processed made of soybean. 3. Design of species specific primers to authenticate smoked and canned salmon by a PCR method. 4. Protein efficiency and expression of trypsinogens and insulin mRNAs in rats fed genetically modified soy protein. 5. Polyamine metabolism in liver and intestine is regulated by casein and modified soy protein in undernourished rats during recovery. 6. Isolation and characterization of a cDNA encoding polygalacturonase from mamey (Pouteria sapota). 7. Physiological characterization of 23 strains of colletotrichum coccodes. IX. Food quality: 1. Dielectric properties of the muscle of yellowfin tuna (Thunnus albacares) and its relationships with quality. 2. Mainstreaming quality and safety in post harvest handling and food processing in Kenya. 3. Detection of risk zones of histamine production in yellowfin tuna meat during unitary operations in canning industry. 4. Detection of E coli by bioluminescent method using colicin. 5. Evaluation of recycled osmotic solution in the quality of dehydrated quince (Cydonia oblonga mill) cubes.

"This book features articles on several aspects of food science and technology, including the food biotechnology, emerging technology and food packaging , food enzymology, food fermentation, food processing, functional foods, sensory evaluation of the foods, molecular biology aspects of the food science and technology, and food quality. These have been presented in nine sections in the book; each section comprises several chapters.

All the chapters have been written by the subject experts, who have shared their knowledge and research findings in the articles. The articles clearly demonstrate that how the biotechnology has impacted the food science and technology.

The book contain information useful to the food engineers, chemists, biologists, ingredient suppliers, and other professionals involved in the food chain."

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