About Book

With increasing globalization, it is paramount that we ensure only the highest quality of food is traded between countries. Today food problems represent one of the largest fields of application of chemometrics, and food chemical data are used for the development and evaluation of new chemometric techniques and strategies. Food chemistry problems and the relationships between food composition and sensory evaluation, consumer preference, food processing and storage, production, climate, and physical characteristics require the frequent use of chemometric techniques and strategies. The subject of food chemistry allows us to understand and explain these properties and reactions and allows food scientists to predict effects of changes in formulation or processing conditions on the properties of foods. It overlaps with biochemistry in that it deals with the components of food such as carbohydrates, lipids, proteins, water, vitamins and dietary minerals. This book elucidates the concepts and innovative models around prospective developments with respect to food science and engineering. It presents various aspects of food chemistry like corrosion, allergic diseases, food technology, contamination of foods, chemical residues, functional foods, chemical properties, chlorophylls and carotenoids. It is a valuable compilation of topics, ranging from the basic to the most complex theories and principles in this field. It unfolds the innovative aspects of the field, which will be crucial for the holistic understanding of the subject matter. Researchers, industrialists, and students alike will find this book as an essential tool to understand the importance of food composition.

Preface............................................................................................................v

Chapter 1 Chemical Properties of Starch and Its Application in the Food Industry.........................................................................................................1

Abstract...................................................................................................1

1. Introduction............................................................................................2

2. Amylose and amylopectin...................................................................4

3. Physicochemical properties of starch................................................6

4. Chemical properties of starch.............................................................7

5. Starch functionality and its applications in food.........................23

6. Conclusion............................................................................................28

Conflict of interest..............................................................................28

Chapter 2 Chlorophylls and Carotenoids in Food Products from Olive

Tree...............................................................................................................34

Abstract.................................................................................................34

1. Introduction..........................................................................................35

2. Metabolism of chlorophylls and carotenoids in olive fruits......36

3. Chlorophylls and carotenoids in table olives................................41

4. Chlorophylls and carotenoids in virgin olive oil.........................47

Acknowledgements.............................................................................60

Chapter 3 Cereal-Based Functional Foods ............................................................73

1. Introduction ........................................................................................73

2. Fermentation of cereal-based foods ..............................................74

3. Cereal-based beverages with a probiotic potential ...................84

4. Microorganisms involved in cereal-based food fermentations..95

5. Probiotic cereal-based beverages ...................................................98

6. Conclusions and recommendations ............................................106

Chapter 4 Chemical Residues in Animal Food Products: An Issue of Public

Health.........................................................................................................117

1. Introduction........................................................................................117

2. The destination for toxic agents in an organism........................118

3. Regulating and evaluating risk ...................................................122

4. Analytical methodologies................................................................123

5. Veterinary drugs and growth promoters in food of animal

origin ..................................................................................................127

6. Toxins in food of animal origin ...................................................136

7. Conclusions........................................................................................145

Chapter 5 Contamination of Foods by Migration of Some Elements from

Plastics Packaging...................................................................................152

1. Introduction........................................................................................152

2. Experimental......................................................................................154

3. Results and discussion.....................................................................158

4. Conclusion..........................................................................................159

Chapter 6 Chemometrics in Food Technology ..................................................161

1. Introduction........................................................................................161

2. Technologies used in the food sector combined with

chemometrics ....................................................................................162

3. Applications ......................................................................................182

4. Conclusion .........................................................................................199

Chapter 7 Characterization of Seafood Proteins Causing Allergic

Diseases ...................................................................................................209

1. Introduction........................................................................................209

2. Allergen discovery platforms.........................................................213

3. Allergen quantification.....................................................................228

4. Occupational/inhalant allergy and asthma associated with

seafood................................................................................................236

Chapter 8 Corrosion in the Food Industry and Its Control............................255

1. Introduction........................................................................................255

2. General corrosion considerations...................................................257

3. Public health and hygiene...............................................................260

4. Microbiological induced corrosion in the food industry..........261

5. Stainless steel in the food industry...............................................262

6. Cleaning and sanitation of stainless steel....................................264

7. Food industry and corrosion..........................................................265

8. Corrosion control..............................................................................270

Citation......................................................................................................277

Index...........................................................................................................279

About Author

Chayma Schuster holds Ph.D. in Food Science from Public Science University, Ontario. Her interests range from oncology and molecular medicine to toxicology and organic production. She is a Scientific and Biomedical Advisor for biotech companies and start-ups at Campeche. She has contributed research papers on biochemical engineering, biotechnology, fermentation technology, food technology, applied microbiology. Her academic and research interests lie in the analysis of food safety, quality and nutrition in food industry.