Scientific, Health and Social Aspects of the Food Industry

Benjamin Valdez

doi:10.5772/1869

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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

Books open for chapter submissions

109357 Total Chapter Downloads

35 Crossref Citations

96 Web of Science Citations

137 Dimensions Citations

chapters		Downloads
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		1714
Open access peer-reviewed 2. The Application of Vacuum Impregnation Techniques in Food Industry By A. Derossi, T. De Pilli and C. Severini		3661
Open access peer-reviewed 3. Freezing / Thawing and Cooking of Fish By Ebrahim Alizadeh Doughikollaee		5876
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		5066
Open access peer-reviewed 5. Microorganism-Produced Enzymes in the Food Industry By Izabel Soares, Zacarias Távora, Rodrigo Patera Barcelos and Suzymeire Baroni		15366
Open access peer-reviewed 6. Nanotechnology and Food Industry By Francisco Javier Gutiérrez, Ma Luisa Mussons, Paloma Gatón and Ruth Rojo		5429
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		4250
Open access peer-reviewed 8. Characteristics and Role of Feruloyl Esterase from Aspergillus Awamori in Japanese Spirits, ‘Awamori’ Production By Makoto Kanauchi		3029
Open access peer-reviewed 9. Functional Foods in Europe: A Focus on Health Claims By Igor Pravst		4498
Open access peer-reviewed 10. The Industrial Meat Processing Enterprises in the Adaptation Process of Marketing Management of the European Market By Ladislav Mura		3307
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		1911
Open access peer-reviewed 12. Organic Food Preference: An Empirical Study on the Profile and Loyalty of Organic Food Customers By Pelin Özgen		2269
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		2156
Open access peer-reviewed 14. Trends in Functional Food Against Obesity By José C.E. Serrano, Anna Cassanyé and Manuel Portero-Otin		2149
Open access peer-reviewed 15. Improving Nutrition Through the Design of Food Matrices By Rommy N. Zúñiga and Elizabeth Troncoso		3871
Open access peer-reviewed 16. Epidemiology of Foodborne Illness By Saulat Jahan		8126
Open access peer-reviewed 17. Allium Species, Ancient Health Food for the Future? By Najjaa Hanen, Sami Fattouch, Emna Ammar and Mohamed Neffati		3410
Open access peer-reviewed 18. Starch: From Food to Medicine By Emeje Martins Ochubiojo and Asha Rodrigues		9323
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		3756
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		2524
Open access peer-reviewed 21. Food Quality Control: History, Present and Future By Ihegwuagu Nnemeka Edith and Emeje Martins Ochubiojo		10413
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		4275
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		2979

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