TY  - CHAP
AU  - D. M. Cabezas
AU  - R. Madoery
AU  - B. W. K. Diehl
AU  - M. C. Tomás
ED  - Benjamin Valdez
Y1  - 2012-02-22
PY  - 2012
T1  - Emulsifying Properties of Hydrolized Sunflower Lecithins by Phospholipases A2 of Different Sources
N2  - 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.
BT  - Food Industrial Processes
SP  - Ch. 3
UR  - https://doi.org/10.5772/32145
DO  - 10.5772/32145
SN  - 
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-25
ER  -