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英文原版书 食品工业 FOOD INDUSTRY Edited by Innocenzo Muzzalupo
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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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