Open access peer-reviewed Edited Volume

Food Processing

Edited by Romina Alina Marc

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca


Antonio Valero Díaz

University of Cordoba

In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.

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Food ProcessingEdited by Romina Alina Marc

Published: May 6th 2020

DOI: 10.5772/intechopen.82985

ISBN: 978-1-78985-894-5

Print ISBN: 978-1-78985-893-8

eBook (PDF) ISBN: 978-1-83880-375-9

Copyright year: 2020

Books open for chapter submissions

8241 Total Chapter Downloads

5 Crossref Citations

1 Web of Science Citations

10 Dimensions Citations


Open access peer-reviewed

1. Introductory Chapter: A Global Presentation on Trends in Food Processing

By Romina Alina Marc


Open access peer-reviewed

2. Olive Processing: Influence of Some Crucial Phases on the Final Quality of Olive Oil

By Lucia Morrone, Annalisa Rotondi, Francesca Rapparini and Gianpaolo Bertazza


Open access peer-reviewed

3. Powder Technology

By Suzana Caetano da Silva Lannes and Maria Elena Del Dolores Bernal Gómez


Open access peer-reviewed

4. Valorization of the Seeds (Almonds and Oil) of the Spontaneous Argan of Tindouf and the Other Experimental Domesticated Argan of Mostaganem in Algeria

By Benaouf Zohra, Djorf Oussama, Jaradat Chawkat and Kechairi Reda


Open access peer-reviewed

5. Microbiological Quality of Chicken Meat Fed with Olive Leaves (Olea europaea L.)

By Cristiane Marangoni, Alexandre José Cichoski and Juliano Smanioto Barin


Open access peer-reviewed

6. Autochthonous Breeds of Republic of Serbia and Valuation in Food Industry: Opportunities and Challenges

By Čedomir Radović, Milica Petrović, Marija Gogić, Dragan Radojković, Vladimir Živković, Nenad Stoiljković and Radomir Savić


Open access peer-reviewed

7. High Hydrostatic Pressure Treatment of Meat Products

By Rosa María García-Gimeno and Guiomar Denisse Posada Izquierdo


Open access peer-reviewed

8. Gamma Irradiation and High Hydrostatic Pressure Applied to Hamburger Conservation

By Michelle Guimarães Horta, Fabiana Regina Lima, Carlos Alberto Gois Suzart and Poliana Mendes de Souza


Open access peer-reviewed

9. Importance and Applications of Ultrasonic Technology to Improve Food Quality

By Maged E.A. Mohammed and Mohammed R. Alhajhoj


Open access peer-reviewed

10. Effect of Polyethylene Glycol 3350 on the Handling Properties of Low Salt Wheat Dough Formulations

By Andrea K. Stone, Aleksandar Yovchev, Pierre J. Hucl, Martin G. Scanlon and Michael T. Nickerson


Open access peer-reviewed

11. Glycation of Animal Proteins Via Maillard Reaction and Their Bioactivity

By Blanca Areli Mondaca-Navarro, Roberto Rodríguez Ramírez, Alma Guadalupe Villa Lerma, Luz Angelica Ávila Villa and Gabriel Davidov Pardo


Open access peer-reviewed

12. Packaging Design Alternatives for Meat Products

By Nícolas Mazzola and Claire I.G.L. Sarantopoulos


Edited Volume and chapters are indexed in

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

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