Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas. Contents 6 1 Antioxidants and Nutritional Significance 8 1.1 Introduction to Antioxidants and Oxidative Stress 8 1.1.1 Foods Are a Complex Combination 8 1.1.2 The Antioxidant Power 10 1.2 Antioxidant Agents. Natural and Synthetic Compounds 11 1.3 Reactive Oxygen Species and Role of Antioxidants in Prevention of Diseases 12 References 14 2 Phytochemicals 16 2.1 A Brief Introduction to Phytochemical Substances 16 2.2 Classification of Phytochemicals. Two Possible Systems 18 References 21 3 Health Benefits of Non-nutrients. Dietary Fibre and Water 24 3.1 Dietary Fibres and Water. Are They Needed in Human Nutrition? 24 3.2 Definition and Functional Properties of Water as Nutrient 26 3.3 Definition, Types, Structures, and Functions of Dietary Fibres as Nutrients 27 References 29 4 Food Additives 32 4.1 Food Additives. Why? 32 4.2 Food Additives. Why Not? 33 4.3 A Brief Classification of Additives for Food and Beverage Productions 33 References 34 5 Food Safety and Quality Control in Food Industry 37 5.1 A General Discussion Concerning Food Safety 37 5.2 Quality Control and Quality Management Systems 39 5.3 Food Hazards in Terms of Physical, Chemical, or Biological Contaminants 40 5.4 Intrinsic and Extrinsic Factors Affecting the Growth of Microbes in Food 41 5.5 Regulatory Agencies 42 5.6 The Problem of Food Safety in the Industry of Foods and Beverages. The Viewpoint of Food Business Operators 43 5.7 The Problem of Food Safety in the Industry of Foods and Beverages. The Viewpoint of Non-FBO Players. Towards a Difficult ‘Translation’ 44 5.8 Conclusions 48 References 48 6 Food Preservation 51 6.1 Introduction 51 6.2 Principles of Food Preservation 53 6.3 Food Preservation Methods 53 6.4 Food Preservation and Traditional Approaches 54 6.4.1 Curing 55 6.4.2 Freezing 55 6.5 Modern Methods for Food Preservation 57 6.5.1 Pasteurization 57 6.6 Conclusions 58 References 58 7 Popular Indian Weight Loss Diets––Pros and Cons 60 7.1 Introduction to Obesity and Weight Loss 60 7.2 Management of Body Weight. Possible Options 61 7.3 Management of Body Weight... and Many Public Safety Issues 63 References 66 8 Nutrition Education and Diet Counselling 69 8.1 Nutrition Education and Diet Counselling Today 69 8.2 Nutrition Education. Basic Definitions, Aims, and Proposed Diet Counseling Approaches 70 References 72