Food science and security / Louis Amsel and Lena Hirsch, editors.

Format:

Book

Contributor:

Amsel, Louis.

Hirsch, Lena.

Language:

English

Subjects (All):

Agricultural innovations--Developing countries.

Agricultural innovations.

Biotechnology--Developing countries.

Biotechnology.

Food industry and trade--Technology transfer--Developing countries.

Food industry and trade.

Food supply--Developing countries.

Food supply.

Food industry and trade--Quality control.

Physical Description:

1 online resource (344 p.)

Edition:

1st ed.

Place of Publication:

Hauppauge, N.Y. : Nova Science Publishers, c2009.

Language Note:

English

Summary:

Food security is taken for granted in the industrialized world, where stable political and social structures ensure that everyone has access to safe and nutritious food sufficient to maintain a healthy and active lifestyle. The picture in the developing world is very different. This important topic is the focus of our new book. One of the persistent myths concerning food insecurity is that it is caused by a shortfall in food production. Quite to the contrary, there is plenty of food to go around. The reasons for food insecurity are complex, but one of the main factors is poverty. Biotechnology provides a range of tools that can be used to improve agriculture in the developing world. This book considers some of the biotechnology-based approaches to improving agriculture and food security in the developing world. Despite the wealth present in American society, high rates of food insecurity, food insufficiency, and hunger are a significant problem in the United States. Some adults have obsessive concerns about their food supply. A study in this book suggests that this may, in part, be a symptom of materialistic tendencies developed in childhood in response to an insufficient food supply. A further study presents the effect of reports of food hardships on the presence of chronic health conditions. This book continues with specific research in seafood and meat regarding the abundance of these products, food security concerns as well as health related issues.

Contents:

Intro

FOOD SCIENCE AND SECURITY

CONTENTS

PREFACE

RESEARCH AND REVIEW STUDIES

THE CONTRIBUTION OF PLANT BIOTECHNOLOGYTO FOOD SECURITY IN THE 21ST CENTURY

I. Overview of Food Security and Poverty

II. How Can Biotechnology Help?

1. Conventional and Biotechnological Approaches to MicronutrientFortification

2. Molecular/Marker-Assisted Breeding

3. Accelerated Mutagenesis

4. Genetic Engineering

III. The Targets of GE Technology

1. Improving Yields and Nutrition in Food/Feed Crops

2. Non-subsistence Commodity Crops

3. Biofuels

IV. GE Strategies to Improve Food Security

1. Protecting Crops from Pests and Diseases

Weeds

Insect Pests

Microbial Diseases

2. Protecting Crops from Abiotic Stress and Maximizing Land Use

Direct Response - Detoxification

Direct Response - Antiporters

Direct Response - Enzymes for the Synthesis of Osmoprotectants

Regulatory Genes - Signal Transduction

Regulatory Genes - Transcription Factors

3. Improving the Intrinsic Yields of Food/Feed Crops

The Efficiency of Photosynthesis (Carbon Assimilation from CO2)

Primary Carbon Metabolism (Sugar to Storage Carbohydrate)

Plant Development, Architecture and Reproductive Cycle

4. Nutritional Enhancement

Vitamin Enhancement

Mineral Enhancement

Essential Amino Acids

Essential and Very-Long-Chain Fatty Acids

V. GE Strategies to Reduce Poverty

1. Increasing the Potential of Biofuel Crops

2. Value Added Products

Alkaloids

Terpenoids

Flavonoids

Recombinant Proteins (Pharmaceuticals)

Industrial And Technical Products

VI. Barriers to the Uptake of GE Technology

1. Trade Barriers

GE Trade: The Case of EU versus US

Trade Barriers Affecting Industrialized and Developing Countries

2. Intellectual Property

3. Regulation.

4. Media Manipulation and Public Perception

Breaking the Barriers

VII. Conclusions and Outlook

References

BIO (SINGLE CELL) PROTEIN:ISSUES OF PRODUCTION, TOXINSAND COMMERCIALISATION STATUS

Abstract

1. Introduction

2. Microorganisms: An Assest in SCP Production!

2.1. Yeast

2.2. Algae

2.3. Bacteria

2.4. Fungi

3. Sources for SCP Production and Cultivation Methods

4. Toxins of Microflora and Their Removal

4.1. Toxins Produced by Bacteria and Their Removal

4.2. Toxins Produced by Fungi (Mycotoxins) and Their Removal

5. Nucleic Acids and Its Removal

6. New Developments for Improvement in SCP Production

6.1. Application of New Substrates in Solid State Fermentation (SSF) forSCP Production and Commercialization of SCP

8. Applications of SCP

8.1. As Feed

8.2. SCP for Human Consumption

9. Risk Assessment of SCP in Food and Feed

Conclusion

FOOD SECURITY AND MATERIALISM

Introduction

Allen and Wilson (2005) findings plus new analyses and data

Study 1

Study 2

Study 3

AN EXAMINATION OF GENDER DIFFERENCES IN THERELATIONSHIP BETWEEN REPORTING A FOODHARDSHIP AND PHYSICAL HEALTH

Food Hardships and Health

Data, Measures and Methods

Results

INVESTIGATING VIRAL HEPATITISA DYNAMICS IN CAMPANIA, ITALY

2. Materials

3. Methods

3.1. Sociodemographic Model

3.1.1. Dynamic Network of Contacts

3.2. Epidemic Transmission Model

3.3. Intervention Measures

3.4. Model Parametrization

4. Results and Discussion

5. Conclusion

Acknowledgments

SEAFOOD AS A FUNCTIONAL FOOD IN DECREASINGTHE RISK FOR THE METABOLIC SYNDROME

Obesity and Related-Diseases.

Functional Food: Concepts and Claims

Seafood as a Functional Food

Acknowledgements

UNDERUTILISED FISH SPECIES: THEIR POTENTIALAS FRESH FILLETS AND PROCESSED PRODUCTS

Results and Outcomes

Evaluation of Silver Smelt (Study 1)

Assessment of 15 UUFS (Study 2)

Assessment of 21 UUFS (Study 3)

Sensory Evaluation of 15 UUFS (Study 4)

Adding Value to UUFS by Sous Vide Processing (Study 5

Part 1)

Adding Value to Albacore Tuna by Marinading (Study 5

Part 2)

Adding Value to UUFS by Freeze-Chilling and MAP (Study 5

Part 3)

Tests on Blue Whiting (Study 6)

Conclusions

Annexe 1. Glossary of Fish Species Tested

IMPROVEMENT OF POULTRY MEAT NUTRITIONALVALUE AND QUALITY THROUGH DIFFERENTNATURAL SOURCES AND MINERAL DIETARYSUPPLEMENTS

2. Dietary Fat Source Addition

2.1. Addition of n-3 PUFA

2.2. Addition of Conjugated Linolenic Acid

3. Supplementation with Antioxidant Vitamins

3.1. Tocopherol Supplementation

3.2. Ascorbic Acid Supplementation

4. Addition of Bioactive Natural Compounds: Isoprenoids andPolyphenols

4.1. Addition of Essential Oils and Extracts: Phenyl Terpenoids

4.2. Addition of Polyphenols

4.3. Addition of Carotenoids

5. Mineral Supplementation

6. Miscellaneous Additions

7. Conclusions

LIVESTOCK AND FOOD SECURITY WITH SPECIALREFERENCE TO THE DEVELOPING COUNTRIES

General View

Case Studies

Livestock in the Holy Bible

Rinderpest in Africa

Effects of Conflict on Livestock and Food Security

Draught Animals

Urban Livestock Farming

Livestock and Crops in Tanzania

Small Ruminants in Botswana

West African Dwarf Goats in Nigeria

Small Scale Producers in Cambodia.

Pigs in Kiribati

Small and Microlivestock in Bolivia

Small Scale Dairying in India and Kenya

ORGANIC MEAT: MARKET DEVELOPMENTAND CONSUMER WILLINGNESS TO PAY

The Market of Organic Meat

Consumer Willingness to Buy Organic Meat

Study of the Effect of Information on Organic Beef Acceptabilityand WTP

Methodology

Results and Discussion

Acknowledgement

MEAT CONSUMPTION AND ANEMIA IN CHINESEADULTS IN JIANGSU PROVINCE

Subjects and Methods

Sample

Measurement and Interview

Statistical Analyses

Discussion

SHORT COMMUNICATIONS

GAS CHROMATOGRAPHY-OLFACTOMETRY:AN EFFICIENT TOOL FOR THE MONITORINGOF SEAFOOD QUALITY

Olfactometric Methods

Dilution Analysis Methods

Frequency-of-Detection Methods

Posterior Intensity Detection Methods

Time-Intensity Methods

Applications of Olfactometry in Seafood and Freshwater Food OdourAnalysis

DETERMINATION OF INORGANIC ARSENICIN SEAFOOD BY HG-ICP-OESAFTER CONVENTIONAL WET DIGESTION

Materials and Methods

Optimisation of the Inorganic as Extraction

Optimisation of the Inorganic as Digestion Method

Determination of Inorganic Arsenic in Reference Samples

Determination of Inorganic Arsenic in Real Samples

INDEX.

Notes:

Includes index.

Description based on print version record.

ISBN:

9781617284236

1617284238

OCLC:

662453024