Open access peer-reviewed Edited Volume

Scientific, Health and Social Aspects of the Food Industry

Edited by Benjamin Valdez

Autonomous University of Baja California

This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. The book pioneers life-saving innovations and assists in the fight against world hunger and food shortages that threaten human essentials such as water and energy supply. Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions can be devastating, altering the environment and, ultimately, the production of foods. Experts from industry and academia, as well as food producers, designers of food processing equipment, and corrosion practitioners have written special chapters for this rich compendium based on their encyclopedic knowledge and practical experience. This is a multi-authored book. The writers, who come from diverse areas of food science and technology, enrich this volume by presenting different approaches and orientations.

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Scientific, Health and Social Aspects of the Food IndustryEdited by Benjamin Valdez

Published: February 1st 2012

DOI: 10.5772/1869

ISBN: 978-953-307-916-5

eBook (PDF) ISBN: 978-953-51-5189-0

Copyright year: 2012

Books open for chapter submissions

118901 Total Chapter Downloads

45 Crossref Citations

137 Web of Science Citations

180 Dimensions Citations


Open access peer-reviewed

1. A Discussion Paper on Challenges and Proposals for Advanced Treatments for Potabilization of Wastewater in the Food Industry

By D. B. Luiz, H. J. José and R. F. P. M. Moreira


Open access peer-reviewed

2. The Application of Vacuum Impregnation Techniques in Food Industry

By A. Derossi, T. De Pilli and C. Severini


Open access peer-reviewed

3. Freezing / Thawing and Cooking of Fish

By Ebrahim Alizadeh Doughikollaee


Open access peer-reviewed

4. Novel Fractionation Method for Squalene and Phytosterols Contained in the Deodorization Distillate of Rice Bran Oil

By Yukihiro Yamamoto and Setsuko Hara


Open access peer-reviewed

5. Microorganism-Produced Enzymes in the Food Industry

By Izabel Soares, Zacarias Távora, Rodrigo Patera Barcelos and Suzymeire Baroni


Open access peer-reviewed

6. Nanotechnology and Food Industry

By Francisco Javier Gutiérrez, Ma Luisa Mussons, Paloma Gatón and Ruth Rojo


Open access peer-reviewed

7. Micro and Nano Corrosion in Steel Cans Used in the Seafood Industry

By Gustavo Lopez Badilla, Benjamin Valdez Salas and Michael Schorr Wiener


Open access peer-reviewed

8. Characteristics and Role of Feruloyl Esterase from Aspergillus Awamori in Japanese Spirits, ‘Awamori’ Production

By Makoto Kanauchi


Open access peer-reviewed

9. Functional Foods in Europe: A Focus on Health Claims

By Igor Pravst


Open access peer-reviewed

10. The Industrial Meat Processing Enterprises in the Adaptation Process of Marketing Management of the European Market

By Ladislav Mura


Open access peer-reviewed

11. Facilitating Innovations in a Mature Industry-Learnings from the Skane Food Innovation Network

By Håkan Jönsson, Hans Knutsson and Carl-Otto Frykfors


Open access peer-reviewed

12. Organic Food Preference: An Empirical Study on the Profile and Loyalty of Organic Food Customers

By Pelin Özgen


Open access peer-reviewed

13. Yeast, the Man’s Best Friend

By Joana Tulha, Joana Carvalho, Rui Armada, Fábio Faria-Oliveira, Cândida Lucas, Célia Pais, Judite Almeida and Célia Ferreira


Open access peer-reviewed

14. Trends in Functional Food Against Obesity

By José C.E. Serrano, Anna Cassanyé and Manuel Portero-Otin


Open access peer-reviewed

15. Improving Nutrition Through the Design of Food Matrices

By Rommy N. Zúñiga and Elizabeth Troncoso


Open access peer-reviewed

16. Epidemiology of Foodborne Illness

By Saulat Jahan


Open access peer-reviewed

17. Allium Species, Ancient Health Food for the Future?

By Najjaa Hanen, Sami Fattouch, Emna Ammar and Mohamed Neffati


Open access peer-reviewed

18. Starch: From Food to Medicine

By Emeje Martins Ochubiojo and Asha Rodrigues


Open access peer-reviewed

19. Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

By Ine M. Salazar-Vega, Maira R. Segura-Campos, Luis A. Chel-Guerrero and David A. Betancur-Ancona


Open access peer-reviewed

20. Wine as Food and Medicine

By Heidi Riedel, Nay Min Min Thaw Saw, Divine N. Akumo, Onur Kütük and Iryna Smetanska


Open access peer-reviewed

21. Food Quality Control: History, Present and Future

By Ihegwuagu Nnemeka Edith and Emeje Martins Ochubiojo


Open access peer-reviewed

22. Employment of the Quality Function Deployment (QFD) Method in the Development of Food Products

By Caroline Liboreiro Paiva and Ana Luisa Daibert Pinto


Open access peer-reviewed

23. Quality Preservation and Cost Effectiveness in the Extraction of Nutraceutically-Relevant Fractions from Microbial and Vegetal Matrices

By Bravi Marco, Cicci Agnese and Torzillo Giuseppe


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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