"Food Industry" ed. by Innocenzo Muzzalupo

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