Open access peer-reviewed Edited volume

Food Industry

Edited by Innocenzo Muzzalupo

Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit

Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.

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IntechOpen
Food IndustryEdited by Innocenzo Muzzalupo

Published: January 16th 2013

DOI: 10.5772/55834

ISBN: 978-953-51-0911-2

Copyright year: 2013

Books open for chapter submissions

90193 Total Chapter Downloads

29 Crossref Citations

40 Web of Science Citations

142 Dimensions Citations

chaptersDownloads

Open access peer-reviewed

1. An Overview on Cagaita (Eugenia dysenterica DC) Macro and Micro Components and a Technological Approach

By Ediane Maria Gomes Ribeiro, Lucia Maria Jaeger de Carvalho, Gisela Maria Dellamora Ortiz, Flavio de Souza Neves Cardoso, Daniela Soares Viana, José Luiz Viana de Carvalho, Patricia Barros Gomes and Nicolas Machado Tebaldi

1387

Open access peer-reviewed

2. The Bean – Naturally Bridging Agriculture and Human Wellbeing

By Henning Høgh-Jensen, Fidelis M. Myaka, Donwell Kamalongo and Amos Ngwira

987

Open access peer-reviewed

3. SAKE Alcoholic Beverage Production in Japanese Food Industry

By Makoto Kanauchi

3055

Open access peer-reviewed

4. Structuring Fat Foods

By Suzana Caetano da Silva Lannes and Rene Maria Ignácio

4455

Open access peer-reviewed

5. Mineral Composition of Blood Sausages – A Two-Case Study

By Daphne D. Ramos, Luz H. Villalobos-Delgado, Enrique A. Cabeza, Irma Caro, Ana Fernández-Diez and Javier Mateo

1647

Open access peer-reviewed

6. Oxidation and Antioxidants in Fish and Meat from Farm to Fork

By Sabine Sampels

4793

Open access peer-reviewed

7. Value-Added Fruit Processing for Human Health

By H.P. Vasantha Rupasinghe and Li Juan Yu

2322

Open access peer-reviewed

8. Differentiated Foods for Consumers with New Demands

By Alessandra Yuri Tsuruda, Marsilvio Lima de Moraes Filho, Marli Busanello, Karla Bigetti Guergoletto, Tahis Regina Baú, Elza Iouko Ida and Sandra Garcia

1545

Open access peer-reviewed

9. Quality Management: Important Aspects for the Food Industry

By Caroline Liboreiro Paiva

5012

Open access peer-reviewed

10. Social and Economic Issues – Genetically Modified Food

By Divine Nkonyam Akumo, Heidi Riedel and Iryna Semtanska

7763

Open access peer-reviewed

11. Acidified Foods: Food Safety Considerations for Food Processors

By Felix H. Barron and Angela M. Fraser

2755

Open access peer-reviewed

12. Microbiological Contamination of Homemade Food

By Suzymeire Baroni, Izabel Aparecida Soares, Rodrigo Patera Barcelos, Alexandre Carvalho de Moura, Fabiana Gisele da Silva Pinto and Carmem Lucia de Mello Sartori Cardoso da Rocha

1475

Open access peer-reviewed

13. Occurrence of Organochlorine Pesticides Residues in Animal Feed and Fatty Bovine Tissue

By S. Panseri, P.A. Biondi, D. Vigo, R. Communod and L. M. Chiesa

2710

Open access peer-reviewed

14. Enzymes in Bakery: Current and Future Trends

By Ângelo Samir Melim Miguel, Tathiana Souza Martins-Meyer, Érika Veríssimo da Costa Figueiredo, Bianca Waruar Paulo Lobo and Gisela Maria Dellamora-Ortiz

10807

Open access peer-reviewed

15. Grinding Characteristics of Wheat in Industrial Mills

By Gheorghe Voicu, Sorin-Stefan Biris, Elena-Madalina Stefan, Gabriel- Alexandru Constantin and Nicoleta Ungureanu

2785

Open access peer-reviewed

16. Technological Options of Packaging to Control Food Quality

By Amalia Conte, Luisa Angiolillo, Marcella Mastromatteo and Matteo Alessandro Del Nobile

2906

Open access peer-reviewed

17. Moisture-Dependent Engineering Properties of Chia (Salvia hispanica L.) Seeds

By Estefanía N. Guiotto, Vanesa Y. Ixtaina, Mabel C. Tomás and Susana M. Nolasco

1766

Open access peer-reviewed

18. Scale Up of Polygalacturonase Production by Solid State Fermentation Process

By Siumara R. Alcântara, Nathalya J. Leite and Flávio L. H. da Silva

1955

Open access peer-reviewed

19. Effect of Mucilage Extraction on the Functional Properties of Chia Meals

By Marianela I. Capitani, Susana M. Nolasco and Mabel C. Tomás

3477

Open access peer-reviewed

20. The Redesign of Processes’ Development in Food Production Organizations Using Quality Engineering Methods and Tools

By Slavko Arsovski, Miladin Stefanović, Danijela Tadić and Ivan Savovic

1410

Open access peer-reviewed

21. Calculus Elements for Mechanical Presses in Oil Industry

By Biris Sorin-Stefan, Mariana Ionescu, Gheorghe Voicu, Nicoleta Ungureanu and Valentin Vladut

2351

Open access peer-reviewed

22. Gastrointestinal Immunoregulation and the Challenges of Nanotechnology in Foods

By MaryAnn Principato

1183

Open access peer-reviewed

23. Yeast: World’s Finest Chef

By Fábio Faria-Oliveira, Sónia Puga and Célia Ferreira

2254

Open access peer-reviewed

24. Valorisation of Cheese Whey, a By-Product from the Dairy Industry

By Chiara Mollea, Luca Marmo and Francesca Bosco

4671

Open access peer-reviewed

25. Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures

By Dario M. Cabezas, Estefanía N. Guiotto, Bernd W. K. Diehl and Mabel C. Tomás

3247

Open access peer-reviewed

26. Cabannina Cattle Breeding: An Agro-Ecological Challenge for Sustainable Rural Development in Northern Italy

By Ricardo Communod, Carla Colombani, Eleonora Munari and Daniele Vigo

1165

Open access peer-reviewed

27. The SFIN Innovation System – Reflections on Food Cluster Management

By Håkan Jönsson and Hans Knutsson

853

Open access peer-reviewed

28. Collaborative Innovation — A Focus on Food SMES

By Maria Colurcio and Tiziana Russo-Spena

1253

Open access peer-reviewed

29. Adding Value in Food Production

By Rebecca Dare, Håkan Jönsson and Hans Knutsson

1340

Open access peer-reviewed

30. Water and Wastewater Management and Biomass to Energy Conversion in a Meat Processing Plant in Brazil – A Case Study

By Humberto J. José, Regina F. P. M. Moreira, Danielle B. Luiz, Elaine Virmond, Aziza K. Genena, Silvia L. F. Andersen, Rennio F. de Sena and Horst Fr. Schröder

1359

Open access peer-reviewed

31. Seaweeds for Food and Industrial Applications

By Berna Kılınç, Semra Cirik, Gamze Turan, Hatice Tekogul and Edis Koru

5505

Edited volume and chapters are indexed in

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

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