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[资源] 英文原版书食品工业 FOOD INDUSTRY Edited by Innocenzo Muzzalupo

Contents
Preface IX
Section 1 Types of Food 1
Chapter 1 An Overview on Cagaita (Eugenia dysenterica DC) Macro and
Micro Components and a Technological Approach 3
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
Chapter 2 The Bean – Naturally Bridging Agriculture and Human
Wellbeing 23
Henning Høgh-Jensen, Fidelis M. Myaka, Donwell Kamalongo and
Amos Ngwira
Chapter 3 SAKE Alcoholic Beverage Production in Japanese Food
Industry 39
Makoto Kanauchi
Chapter 4 Structuring Fat Foods 65
Suzana Caetano da Silva Lannes and Rene Maria Ignácio
Chapter 5 Mineral Composition of Blood Sausages – A
Two-Case Study 93
Daphne D. Ramos, Luz H. Villalobos-Delgado, Enrique A. Cabeza,
Irma Caro, Ana Fernández-Diez and Javier Mateo
Section 2 Food Quality 113
Chapter 6 Oxidation and Antioxidants in Fish and Meat from
Farm to Fork 115
Sabine Sampels
Chapter 7 Value-Added Fruit Processing for Human Health 145
H.P. Vasantha Rupasinghe and Li Juan Yu
Chapter 8 Differentiated Foods for Consumers with New Demands 163
Alessandra Yuri Tsuruda, Marsilvio Lima de Moraes Filho, Marli
Busanello, Karla Bigetti Guergoletto, Tahis Regina Baú, Elza Iouko
Ida and Sandra Garcia
Chapter 9 Quality Management: Important Aspects for the Food
Industry 191
Caroline Liboreiro Paiva
Section 3 Food Safety 219
Chapter 10 Social and Economic Issues – Genetically Modified Food 221
Divine Nkonyam Akumo, Heidi Riedel and Iryna Semtanska
Chapter 11 Acidified Foods: Food Safety Considerations for Food
Processors 231
Felix H. Barron and Angela M. Fraser
Chapter 12 Microbiological Contamination of Homemade Food 241
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
Chapter 13 Occurrence of Organochlorine Pesticides Residues in Animal
Feed and Fatty Bovine Tissue 261
S. Panseri, P.A. Biondi, D. Vigo, R. Communod and L. M. Chiesa
Section 4 Food Processing 285
Chapter 14 Enzymes in Bakery: Current and Future Trends 287
Ângelo Samir Melim Miguel, Tathiana Souza Martins-Meyer, érika
Veríssimo da Costa Figueiredo, Bianca Waruar Paulo Lobo and
Gisela Maria Dellamora-Ortiz
Chapter 15 Grinding Characteristics of Wheat in Industrial Mills 323
Gheorghe Voicu, Sorin-Stefan Biris, Elena-Madalina Stefan, Gabriel-
Alexandru Constantin and Nicoleta Ungureanu
Vanesa Y. Ixtaina, Mabel C. Tomás and Susana
M. Nolasco
Chapter 18 Scale Up of Polygalacturonase Production by Solid State
Fermentation Process 399
Siumara R. Alcantara, Nathalya J. Leite and Flávio L. H. da Silva
Chapter 19 Effect of Mucilage Extraction on the Functional Properties of
Chia Meals 421
Marianela I. Capitani, Susana M. Nolasco and Mabel C. Tomás
Chapter 20 The Redesign of Processes’ Development in Food Production
Organizations Using Quality Engineering Methods
and Tools 439
Slavko Arsovski, Miladin Stefanović, Danijela Tadić and Ivan Savović
Chapter 21 Calculus Elements for Mechanical Presses in Oil Industry 471
Biris Sorin-Stefan, Mariana Ionescu, Gheorghe Voicu, Nicoleta
Ungureanu and Valentin Vladut
Chapter 22 Gastrointestinal Immunoregulation and the Challenges of
Nanotechnology in Foods 491
MaryAnn Principato
Chapter 23 Yeast: World’s Finest Chef 519
Fábio Faria-Oliveira, Sónia Puga and Célia Ferreira
Chapter 24 Valorisation of Cheese Whey, a By-Product from the Dairy
Industry 549
Chiara Mollea, Luca Marmo and Francesca Bosco
Chapter 25 Antioxidant and Emulsifying Properties of Modified Sunflower
Lecithin by Fractionation with Ethanol-Water Mixtures 589
Dario M. Cabezas, Estefanía N. Guiotto, Bernd W. K. Diehl and
Mabel C. Tomás
Contents VII
Section 5 Economic and Social Aspects 603
Chapter 26 Cabannina Cattle Breeding: An Agro-Ecological Challenge for
Sustainable Rural Development in Northern Italy 605
Ricardo Communod, Carla Colombani, Eleonora Munari and
Daniele Vigo
Chapter 27 The SFIN Innovation System – Reflections on Food Cluster
Management 627
Håkan Jönsson and Hans Knutsson
Chapter 28 Collaborative Innovation — A Focus on Food SMES 647
Maria Colurcio and Tiziana Russo-Spena
Chapter 29 Adding Value in Food Production 669
Rebecca Dare, Håkan Jönsson and Hans Knutsson
Section 6 Products Management of Food Industry 699
Chapter 30 Water and Wastewater Management and Biomass to Energy
Conversion in a Meat Processing Plant in Brazil – A
Case Study 701
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
Chapter 31 Seaweeds for Food and Industrial Applications 735
Berna Kılınç, Semra Cirik, Gamze Turan, Hatice Tekogul and Edis
Koru

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