Global Food Security and Wellness (eBook)

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.

Section 1: Food Security

1) Supporting Country-driven Innovations and Agrifood Value Chains for Poverty and Hunger ReductionShenggen Fan

2) Preserving Food after Harvest is an Integral Component of Food SecurityMalcolm C. Bourne

3) Microbiological Safety of Fruit and Vegetables in the Field, During Harvest and Packaging: A Global IssueSantos Garcia and Norma Heredia

4) 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. NunesSection 2: Nutrition and Health

5) Functional Dairy ProductsOrtiz Y., García-Amézquita L.E., Acosta C.H. and Sepúlveda D.R.

6) Brazilian Native Fruits as a Source of Phenolic CompoundsNeuza Mariko Aymoto Hassimotto and Franco Maria Lajolo

7) Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in BotswanaJose C. Jackson

8) Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and NutritionValdemiro Carlos Sgarbieri

9) Chocolate and Cocoa Products as a Source of Health and WellnessSuzana Caetano da Silva Lannes

10) Advances on the production and Application of Peptides for Promoting Human Health and Food SecurityChibuike C. Udenigwe, Ifeanyi D. Nwachukwu and Rickey Y. Yada

Section 3: Global Education

Memorial 

11) IUFoST Distance-Assisted Training ProgramDaryl Lund and Donald Mercer

12) Food Science and Technology Undergraduate and Graduate and Graduate Curricula in North AmericaRickey Y. Yada, Charity Parr-Vasquez and Brian C. Bryksa

13) Food Science and Technology Curricula in Africa: Meeting Africa's New ChallengesAmanda Minnaar, John R.N. Taylor, Steven Haggblade, John David Kabasa, Nelson K. O. OjijoSection 4: Food Science

14) Yeasts from Traditional Cheeses for Potential ApplicationsSeda Karasu Yalcin and Z. Yesim Ozbas

15) Beta-lactoglobulin Fibril Dispersions: Structural and Rheological CharacteristicsS. M. Loveday, M. A. Rao and H. Singh

16) Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Boiler ChickenShimokomaki Massami, Elza I Ida, Adriana L. Soares, Alexandre Oba, Talita Kato, Mayka R. Pedrao, Fabio A.G. Coro and Rafael H. de Carvalho

17) Protein Oxidation in Meat and Meat Products: Challenges for Antioxidative ProtectionSisse Jongberg, Marianne N. Lund and Leif H. Skibsted18) Religious Slaughter of Animals: International Efforts to Meet This Need ResponsiblyJoe M. Regenstein19) Mitigation of Acrylamide Formation in Highly Consumed FoodsFranco Pedreschi & María Salomé MariottiSection 5: Food Engineering20) Scale-up Issues and Cost of Manufacturing Bioactive Compounds by Supercritical Fluid Extraction and Ultrasound Assisted ExtractionJuliana M. Prado, Priscilla C. Veggi and M. Angela A. Meireles21) Multiphysics Modelling of Innovative Food processing TechnologiesPablo Juliana and Kai Knoerzer22) Ultrasound Assisted Freezing of Fruits and Vegetables: Design, Development and ApplicationsMd. Nahidul Islam , Min Zhang, Benu Adhikari 23) Characterization of Microbial Inactivation by Microwave HeatingPascale Gadonna-Widehem and Jean-Claude Laguerre