Open access peer-reviewed Edited Volume

Food Industrial Processes

Methods and Equipment

Edited by Benjamin Valdez

Autonomous University of Baja California

The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. This collection of articles is a timely contribution to issues relating to the food industry. They were selected for use as a primer, an investigation guide and documentation based on modern, scientific and technical references. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.

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Food Industrial ProcessesMethods and EquipmentEdited by Benjamin Valdez

Published: February 22nd 2012

DOI: 10.5772/2491

ISBN: 978-953-307-905-9

eBook (PDF) ISBN: 978-953-51-4352-9

Copyright year: 2012

Books open for chapter submissions

173258 Total Chapter Downloads

83 Crossref Citations

208 Web of Science Citations

269 Dimensions Citations


Open access peer-reviewed

1. Physical and Chemical Characteristics of Tropical and Non-Conventional Fruits

By Ítalo Herbert Lucena Cavalcante, Lourival Ferreira Cavalcante, João Marcos de Sousa Miranda and Antonio Baldo Geraldo Martins


Open access peer-reviewed

2. Hydrocolloids in Food Industry

By Jafar Milani and Gisoo Maleki


Open access peer-reviewed

3. Emulsifying Properties of Hydrolized Sunflower Lecithins by Phospholipases A2 of Different Sources

By D. M. Cabezas, R. Madoery, B. W. K. Diehl and M. C. Tomás


Open access peer-reviewed

4. Photodecomposition Behaviors of Pesticides in the Source for Water Supply Using an Alumina Carrier-Titanium Dioxide Photocatalyst

By Seiichi Ishikawa, Bunko Cho, Shin Li, Yuji Okumura, Yoshikazu Iida, Teiji Tanizaki and Masayuki Higuchi


Open access peer-reviewed

5. Review: Potential Antioxidants from Tropical Plants

By Lai Teng Ling and U.D. Palanisamy


Open access peer-reviewed

6. Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate-Carboxymethylcellulose Mixtures

By María Eugenia Hidalgo, Bibiana D. Riquelme, Estela M. Alvarez, Jorge R. Wagner and Patricia H. Risso


Open access peer-reviewed

7. Electrochemical Behaviour of AISI 304 Stainless Steel Immersed in Mixtures Consisting by Biocide and Fungal Suspensions

By Maricica Stoica, Petru Alexe, Rodica Dinica and Geta Cârâc


Open access peer-reviewed

8. Biotechnological Utilisation of Fusel Oil for Biolubricant Production

By Nándor Nemestóthy, Tamás Bányai, Katalin Bélafi-Bakó, László Bartha and László Gubicza


Open access peer-reviewed

9. Genetically Engineered Lactobacilli for Technological and Functional Food Applications

By María J. Yebra, Vicente Monedero, Gaspar Pérez-Martínez and Jesús Rodríguez-Díaz


Open access peer-reviewed

10. Mycotoxins in Food

By Francesca Bosco and Chiara Mollea


Open access peer-reviewed

11. Microbial Pectic Enzymes in the Food and Wine Industry

By Carmen Sieiro, Belén García-Fraga, Jacobo López-Seijas, Abigaíl F. da Silva and Tomás G. Villa


Open access peer-reviewed

12. Electrochemical Biosensors for Food Quality Control

By Margarita Stoytcheva, Roumen Zlatev, Marcela Ovalle, Zdravka Velkova, Velizar Gochev and Benjamin Valdez


Open access peer-reviewed

13. Dried Probiotics for Use in Functional Food Applications

By Karla Bigetti Guergoletto, Kátia Sivieri, Alessandra Yuri Tsuruda, Elvis Peboni Martins, Jean Clovis Bertuol de Souza, Salvador Massaguer Roig, Elisa Yoko Hirooka and Sandra Garcia


Open access peer-reviewed

14. Membrane Separation Process in Wastewater Treatment of Food Industry

By Claudia Muro, Francisco Riera and María del Carmen Díaz


Open access peer-reviewed

15. Maillard Reaction Products in Processed Food: Pros and Cons

By Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora


Open access peer-reviewed

16. Content of Total Polyphenols in Biodynamic Organic Acid Lime (Citrus latifolia Tanaka) Clarified by Microfiltration

By Daniela Soares Viana, Lucia Maria Jaeger de Carvalho, Ediane Maria Gomes Ribeiro and Gisela Maria Dellamora Ortiz


Open access peer-reviewed

17. Advanced Oxidation Processes in Food Industry Wastewater Treatment – A Review

By Anne Heponiemi and Ulla Lassi


Open access peer-reviewed

18. X-Ray Microtomography for Food Quality Analysis

By Janine Laverse, Pierangelo Frisullo, Amalia Conte and Matteo Alessandro Del Nobile


Open access peer-reviewed

19. Corrosion in the Food Industry and Its Control

By Benjamín Valdez Salas, Michael Schorr Wiener, Margarita Stoytcheva, Roumen Zlatev and Monica Carrillo Beltran


Open access peer-reviewed

20. Computer-Based On-Line Assessment of Sterilizing Value and Heat Distribution in Retort for Canning Process

By Montip Chamchong, Vilasinee Sangsom and Nuttakorn Charoeamkitti


Open access peer-reviewed

21. Ice-Temperature Storage Technology of Fruits and Vegetables

By Liu Bin, Cai Bihao and Shen Jiang


Edited Volume and chapters are indexed in

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

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