Global Issues in Food Science and Technology (eBook)

Front Cover 1
GLOBAL ISSUESIN FOOD SCIENCEAND TECHNOLOGY 4
Copyright Page 5
CONTENTS 6
CONTRIBUTORS 10
PREFACE 16
ACKNOWLEDGMENT 18
SECTION One Contemporary Topics 20
CHAPTER 1 Principles of Structured Food Emulsions: Novel Formulations and Trends 22
I. PRODUCTION OF EMULSIONS 23
II. THE CONCEPT OF ENERGY DENSITY OF EMULSIONS 27
III. ADJUSTMENT OF EMULSION PROPERTIES 30
IV. STABILITY OF EMULSIONS 31
V. FORMULATION OF EMULSIONS CONTAINING POORLYSOLUBLE COMPOUNDS 34
ACKNOWLEDGMENTS 37
REFERENCES 37
CHAPTER 2 The Effect of Processing andnbspthe Food Matrix onnbspAllergenicity of Foods 40
I. INTRODUCTION 41
II. ALLERGENS AND EPITOPES IN IgE-MEDIATED ALLERGIES 42
III. CONCLUSION 46
ACKNOWLEDGMENTS 47
REFERENCES 47
CHAPTER 3 Nutrigenetic Effect onnbspIntestinal Absorption ofnbspFat-Soluble Microconstituents (Vitamins A, E, D and K, Car 50
I. INTRODUCTION 51
II. FACTORS AFFECTING THE ABSORPTION OF FSM 51
III. MEMBRANE TRANSPORTERS INVOLVED IN INTESTINALABSORPTION OF FSM 54
IV. POTENTIAL PHYSIOLOGICALAND PATHOPHYSIOLOGICAL CONSEQUENCESOF PROTEIN-MEDIATED ABSORPTION OF FSMs 54
V. POTENTIAL ECONOMIC CONSEQUENCES: PERSONALIZEDNUTRITION 58
ACKNOWLEDGMENTS 59
REFERENCES 59
CHAPTER 4 Food Security: Local and Individual Solutions to a Global Problem 62
I. INTRODUCTION 63
II. THE GLOBAL PERSPECTIVE 64
III. THE URBAN PERSPECTIVE 67
IV. THE INDIVIDUAL PERSPECTIVE 76
ENDNOTE 80
REFERENCES 81
SECTION Two Consumer Trends 85
CHAPTER 5 Sensory Science and Consumer Behavior 87
I. INTRODUCTION 87
II. CONSUMER BEHAVIOR 89
III. A WAY FORWARD 93
REFERENCES 97
CHAPTER 6 Designing Foods for Sensory Pleasure 98
I. INTRODUCTION 99
II. THE PERSONAL TOUCH 101
III. THE EXPERIMENTAL APPROACH 101
IV. WHAT IS THE POTENTIAL POSITIVE IMPACT? 102
V. WHAT IS THE RATIONALE FOR USING AN EXPERIMENTALDESIGN? 105
VI. THE KEY PRINCIPLES OF EXPERIMENTAL DESIGN 105
VII. A SNACK FOOD EXAMPLE 106
VIII. A CONFECTIONERY EXAMPLE 107
REFERENCES 111
CHAPTER 7 The Influence of Eating Habits on Preferences Towards Innovative Food Products 112
I. INTRODUCTION 113
II. METHODOLOGY 114
III. RESULTS AND DISCUSSION 120
IV. CONCLUSION 133
REFERENCES 134
CHAPTER 8 Consumer-Targeted Sensory Quality 136
I. INTRODUCTION 136
II. SENSORY QUALITY: THE CONSUMERS’ PERSPECTIVE 138
III. DEFINING THE SENSORY SPECIFICATION 144
IV. APPLICATION OF THE SPECIFICATION 147
V. CONCLUSION 147
REFERENCES 147
CHAPTER 9 How We Consume New Products: The Example of Exotic Foods (1930-2000) 148
I. INTRODUCTION 149
II. HISTORICAL AND SOCIAL CONTEXT 150
III. FOREIGN FOODS ARE LIKE NATIONAL PRODUCTS 156
IV. THE SEDUCTION OF FOREIGN FOODS 159
V. CONCLUSION 161
REFERENCES 162
CHAPTER 10 Consumer Response to a New Food Safety Issue: Food Terrorism 164
I. INTRODUCTION 165
II. CONSUMER BEHAVIOR THEORY 165
III. RESEARCH ON CONSUMER ATTITUDESAND PREFERENCES 166
IV. CONSUMER PREFERENCES FOR ALLOCATIONSTO DEFENSE 168
V. FOOD TERRORISM ALLOCATIONS AFTER EDUCATION(POST SCENARIO) 170
VI. FOOD DEFENSE AND FOOD SAFETY 171
VII. SEGMENTED ARCHETYPES 173
VIII. CONCLUSION 180
REFERENCES 180
SECTION Three Food Safety 182
CHAPTER 11 Rapid Methods and Automation in Food Microbiology: 25 Years of Development and Predictions 184
I. INTRODUCTION 185
II. ADVANCES IN VIABLE CELL COUNTS AND SAMPLEPREPARATION 185
III. ADVANCES IN MINIATURIZATION AND DIAGNOSTIC KITS 188
IV. ADVANCES IN IMMUNOLOGICAL TESTING 189
V. ADVANCES IN INSTRUMENTATION AND BIOMASSMEASUREMENTS 190
VI. ADVANCES IN GENETIC TESTING 191
VII. ADVANCES IN BIOSENSOR, MICROCHIPS, AND BIOCHIPS 192
VIII. TESTING TRENDS AND PREDICTIONS 193
REFERENCES 194
CHAPTER 12 The Role of Standardization Bodies in the Harmonization of Analytical Methods in Food Microbiology 196
I. INTRODUCTION 197
II. STANDARDIZATION: PRINCIPLES AND STRUCTURES –THE CASE OF FOOD MICROBIOLOGY 198
III. DIFFERENT TYPES OF STANDARDS DEVELOPED IN FOODMICROBIOLOGY 202
IV. STATUS OF NOVEL TECHNOLOGIES 212
V. CONCLUSION 215
REFERENCES 215
CHAPTER 13 Harmonization and Validation of Methods in Food Safety - FOOD-PCR: A Case Study 218
I. INTRODUCTION 219
II. CURRENT CHALLENGES AND THE ‘FOOD-PCR’ APPROACH 220
III. CONCLUDING REMARKS 226
ACKNOWLEDGMENTS 226
REFERENCES 226
CHAPTER 14 Current Challenges in Molecular Diagnostics in Food Microbiology 230
I. INTRODUCTION 230
II. CURRENT CHALLENGES 231
III. CONCLUDING REMARKS 241
ACKNOWLEDGMENTS 242
REFERENCES 242
CHAPTER 15 Review of Currently Applied Methodologies used for Detection and Typing of Foodborne Viruses 248
I. INTRODUCTION 249
II. VIRUSES TRANSMITTED BY FOOD 250
III. MODES OF TRANSMISSION AND SOURCES OF INFECTION 250
IV. GENERAL CHARACTERISTICS OF METHODS USEDFOR DETECTION OF FOODBORNE VIRUSES 251
V. TRADITIONAL METHODS 255
VI. MOLECULAR DETECTION METHODS 256
VII. CHALLENGES OF IMPLEMENTATION 261
REFERENCES 262
CHAPTER 16 Tracing Antibiotic Resistance along the Food Chain, Why and How 266
I. GENERAL AND PUBLIC HEALTH ASPECTS OF ANTIBIOTICRESISTANCE 267
II. PHENOTYPIC DETECTION OF RESISTANCE 268
III. MOLECULAR BACKGROUND OF ANTIMICROBIAL ACTIONAND RESISTANCE 270
IV. GENOTYPIC DETECTION OF RESISTANCE 273
V. MOLECULAR TYPING METHODS FOR THECHARACTERIZATION OF ANTIMICROBIAL-RESISTANTBACTERIAL STRAINS 274
VI. DNA MICROARRAYS FOR GENOTYPIC DETECTIONOF RESISTANCE 276
REFERENCES 278
CHAPTER 17 Lessons Learned in Development and Application of Detection Methods for Zoonotic Foodborne Protozoa on Lettuce and Fresh Fruit 282
I. INTRODUCTION 283
II. CONSIDERATIONS PRIOR TO DEVELOPING METHODS 286
III. METHOD DEVELOPMENT 288
IV. LESSONS LEARNED IN DEVELOPING DETECTIONMETHODS FOR ZOONOTIC FOODBORNE PROTOZOAON LETTUCE AND FRESH FRUITS 290
V. DETERMINING THE ROBUSTNESS OF THE SOPIN A PRE-COLLABORATIVE STUDY 299
VI. VALIDATION OF A STANDARD METHODBY COLLABORATIVE TRIAL 301
VII. OVERVIEW OF LESSONS LEARNED 307
ACKNOWLEDGMENTS 308
REFERENCES 308
CHAPTER 18 Antimicrobial Activity of Duck Egg Lysozyme Against Salmonella enteritidis 312
I. INTRODUCTION 313
II. MATERIALS AND METHODS 314
III. RESULTS AND DISCUSSION 316
IV. CONCLUSION 324
REFERENCES 324
CHAPTER 19 High-Pressure Homogenization for Food Sanitization 328
I. INTRODUCTION 329
II. HOMOGENIZATION TECHNIQUES 330
III. APPLICATIONS OF HIGH-PRESSURE HOMOGENIZATION 334
IV. EFFECT OF HIGH-PRESSURE HOMOGENIZATIONON MICROORGANISMS 344
V. MECHANISMS OF CELL DISRUPTION 361
VI. CONCLUSIONS AND PERSPECTIVES 364
REFERENCES 366
CHAPTER 20 Key Issues and Open Questions in GMO Controls 372
I. INTRODUCTION 373
II. OPEN QUESTIONS IN GMO CONTROLS 375
III. DNA DETECTION AND QUANTIFICATION METHODS 378
IV. UNSOLVED PROBLEMS IN PCR DETECTION 381
V. CONCLUSION 382
ACKNOWLEDGMENTS 383
REFERENCES 383
SECTION Four Nanotechnology in FoodApplications 386
CHAPTER 21 Food Nanotechnology: Current Developments and Future Prospects 388
I. INTRODUCTION 389
II. THE POTENTIAL OF NANOTECHNOLOGY FOR THE FOODAND AGRICULTURAL SYSTEM 390
III. CHARACTERIZATION AND MANIPULATION OF FOODBIOMOLECULES AT THE NANOSCALE 391
IV. DEVELOPMENT OF NOVEL NANO-STRUCTURESFOR FOOD APPLICATIONS 398
V. NANOTOOLS FOR FOOD AND BIO-SAFETY 409
VI. PROSPECTS AND CHALLENGES FOR THE FUTURE 411
REFERENCES 413
CHAPTER 22 Nanotechnology and Applications in Food Safety 420
I. INTRODUCTION 421
II. POTENTIAL FOOD APPLICATIONS 422
III. REGULATION 427
CHAPTER 23 Nanotechnology for Foods: Delivery Systems 430
I. INTRODUCTION 430
II. LIPID-BASED NANOENCAPSULATION SYSTEMS 432
III. THE USE OF PROTEINS IN NANOSCALE DELIVERYSYSTEMS 434
IV. POLYSACCHARIDE-BASED NANOCAPSULES 436
V. TECHNOLOGIES 439
VI. CONCLUDING REMARKS 441
REFERENCES 441
CHAPTER 24 Nanostructured Encapsulation Systems: Food Antimicrobials 444
I. INTRODUCTION 445
II. FOOD ANTIMICROBIALS AS TARGETSOF NANOENCAPSULATION 449
III. NANOENCAPSULATION SYSTEMS 454
IV. EMERGING NANOENCAPSULATION SYSTEMS 482
V. SELECTION AND EVALUATION CRITERIA FORNANOENCAPSULATED ANTIMICROBIALS 486
VI. CONCLUSIONS 489
ACKNOWLEDGMENTS 489
REFERENCES 490
INDEX 500