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2013年新著——食品工业（英文版）
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"Food Industry" ed. by Innocenzo Muzzalupo InTeOp | 2013 | ISBN: 9535109112 9789535109112 | 758 pages | PDF | 27 MB 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. 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. Contents Preface Section 1 Types of Food 1 An Overview on Cagaita (Eugenia dysenterica DC) Macro and Micro Components and a Technological Approach 2 The Bean - Naturally Bridging Agriculture and Human Wellbeing 3 SAKE Alcoholic Beverage Production in Japanese Food Industry 4 Structuring Fat Foods 5 Mineral Composition of Blood Sausages - A Two-Case Study Section 2 Food Quality 6 Oxidation and Antioxidants in Fish and Meat from Farm to Fork 7 Value-Added Fruit Processing for Human Health 8 Differentiated Foods for Consumers with New Demands 9 Quality Management: Important Aspects for the Food Industry Section 3 Food Safety 10 Social and Economic Issues - Genetically Modified Food 11 Acidified Foods: Food Safety Considerations for Food Processors 12 Microbiological Contamination of Homemade Food 13 Occurrence of Organochlorine Pesticides Residues in Animal Feed and Fatty Bovine Tissue Section 4 Food Processing 14 Enzymes in Bakery: Current and Future Trends 15 Grinding Characteristics of Wheat in Industrial Mills 16 Technological Options of Packaging to Control Food Quality 17 Moisture-Dependent Engineering Properties of Chia (Salvia hispanica L.) Seeds 18 Scale Up of Polygalacturonase Production by Solid State Fermentation Process 19 Effect of Mucilage Extraction on the Functional Properties of Chia Meals 20 The Redesign of Processes' Development in Food Production Organizations Using Quality Engineering Methods and Tools 21 Calculus Elements for Mechanical Presses in Oil Industry 22 Gastrointestinal Immunoregulation and the Challenges of Nanotechnology in Foods 23 Yeast: World's Finest Chef 24 Valorisation of Cheese Whey, a By-Product from the Dairy Industry 25 Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures Section 5 Economic and Social Aspects 26 Cabannina Cattle Breeding: An Agro-Ecological Challenge for Sustainable Rural Development in Northern Italy 27 The SFIN Innovation System - Reflections on Food Cluster Management 28 Collaborative Innovation —A Focus on Food SMES 29 Adding Value in Food Production Section 6 Products Management of Food Industry 30 Water and Wastewater Management and Biomass to Energy Conversion in a Meat Processing Plant in Brazil - A Case Study 31 Seaweeds for Food and Industrial Applications  InTeOp | 2013 | ISBN: 9535109112 9789535109112 | 758 pages | PDF | 27 MB [ Last edited by Pureland on 2013-1-17 at 09:54 ] |
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