Open access peer-reviewed Edited Volume

Food Industrial Processes

Methods and Equipment

Edited by Benjamin Valdez

Autonomous University of Baja California, Mexico

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

Copyright year: 2012

Books open for chapter submissions

156948 Total Chapter Downloads

40 Crossref Citations

71 Web of Science Citations

143 Dimensions Citations

chaptersDownloads

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

7035

Open access peer-reviewed

2. Hydrocolloids in Food Industry

By Jafar Milani and Gisoo Maleki

29350

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

5172

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

1991

Open access peer-reviewed

5. Review: Potential Antioxidants from Tropical Plants

By Lai Teng Ling and U.D. Palanisamy

6974

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

3133

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

3699

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

3253

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

3704

Open access peer-reviewed

10. Mycotoxins in Food

By Francesca Bosco and Chiara Mollea

6679

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

7213

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

3157

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

6903

Open access peer-reviewed

14. Membrane Separation Process in Wastewater Treatment of Food Industry

By Claudia Muro, Francisco Riera and María del Carmen Díaz

12296

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

24727

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

2913

Open access peer-reviewed

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

By Anne Heponiemi and Ulla Lassi

10592

Open access peer-reviewed

18. X-Ray Microtomography for Food Quality Analysis

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

2383

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

7431

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

5428

Open access peer-reviewed

21. Ice-Temperature Storage Technology of Fruits and Vegetables

By Liu Bin, Cai Bihao and Shen Jiang

2915

Edited Volume and chapters are indexed in

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

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