Food Industry

758 Pages·2013·27.377 MB·English

by  Innocenzo Muzzalupo

FOOD
INDUSTRY
Edited by Innocenzo Muzzalupo
FOOD INDUSTRY
Edited by Innocenzo Muzzalupo
Food Industry
http://dx.doi.org/10.5772/55834
Edited by Innocenzo Muzzalupo
Contributors
MaryAnn Principato, Javier Mateo, Luz H. Villalobos Delgado, Irma Caro, Daphne Doris Ramos, Enrique A Cabeza, Ana
Fernández-Diez, Felix Barron, Angela Fraser, Caroline Liboreiro Paiva, Makoto Kanauchi, Danielle Bem Luiz, Humberto
José, Regina Moreira, Elaine Virmond, Rennio F. De Sena, Aziza K. Genena, Horst Fr. Schröder, Silvia Andersen, Gisela
Maria Dellamora Ortiz, Ângelo Samir Melim Miguel, Tathiana Souza Martins Meyer, Bianca Waruar Lobo, Erika
Verissimo Da Costa Figueiredo, Henning Hogh-Jensen, Luca Maria Chiesa, Sara Panseri, Suzana Caetano Da Silva
Lannes, Slavko Arsovski, Miladin Stefanovic, Ivan Savovic, Danijela Tadic, Ricardo Communod, Daniele Vigo, Carla
Colombani, Eleonora Munari, Lucia Maria Jaeger De Carvalho, Ediane Maria Gomes Ribeiro, Daniela Soares Viana,
Flavio De Souza Neves Cardoso, Nicolas Tebaldi, Jose Luiz Viana Carvalho, Matteo Del Nobile, Siumara Rodrigues
Alcântara, Nathalya Janne Leite, Flávio Luiz Honorato Da Silva, Sabine Sampels, Edis Koru, Berna Kılınç, Chiara Mollea,
Francesca Bosco, Luca Marmo, Mabel Tomás, Dario Cabezas, Estefanía Guiotto, Bernd Diehl, Suzymeire Baroni, Izabel
Aparecida Soares, Alexandre Carvalho Moura, Rodrigo Patera Barcelos, Fabiana Gisele Da Silva Pinto, Carmem Lucia
De Mello Sartori Cardoso Da Rocha, Alessandra Yuri Tsuruda, Marsilvio De Moraes Filho, Karla Guergoletto, Tahis
Regina Baú, Marli Busanello, Sandra Garcia, Elza Iouko Ida Iouko Ida, Marianlea Capitani, Susana M. Nolasco, Vanesa Y.
Ixtaina, Sorin-Stefan I Biris, Gheorghe Voicu, Håkan Jönsson, Rebecca Dare, Hans Knutsson, Divine Nkonyam Akumo,
Heidi Riedel, Célia Ferreira, Maria Colurcio, Tiziana Russo Spena, Vasantha Rupasinghe, Li Juan Yu
Published by InTech
Janeza Trdine 9, 51000 Rijeka, Croatia
Copyright © 2013 InTech
All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to
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Notice
Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those
of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published
chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the
use of any materials, instructions, methods or ideas contained in the book.
Publishing Process Manager Viktorija Zgela
Technical Editor InTech DTP team
Cover InTech Design team
First published January, 2013
Printed in Croatia
A free online edition of this book is available at www.intechopen.com
Additional hard copies can be obtained from [email protected]
Food Industry, Edited by Innocenzo Muzzalupo
p. cm.
ISBN 978-953-51-0911-2

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
VI Contents
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
Contents VII
Chapter 16 Technological Options of Packaging to Control
Food Quality 355
Amalia Conte, Luisa Angiolillo, Marcella Mastromatteo and Matteo
Alessandro Del Nobile
Chapter 17 Moisture-Dependent Engineering Properties of Chia (Salvia
hispanica L.) Seeds 381
Estefanía N. Guiotto, 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. Alcântara, 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
VIII Contents
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
Preface
The Food and Agriculture Organization of the United Nations and the World
Health Organization have a strong interest in promoting national food control
systems that are based upon scientific principles and guidelines, and which
address all sectors of the food chain. This is particularly important for developing
countries as they seek to achieve improved food safety, quality and nutrition, but
will also require a high level of political and policy commitment.
Because of the increase in world population, 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 food
industry organizations. Food shortages threaten human health, and the disastrous
extreme climatic events make food shortages even worse.
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 contributions of chapters in the book are divided into six sections:
• Types of food
• Food quality
• Food safety
• Food processing
• Economic and social aspects
• Products management of food industry
All chapters have been written by renowned professionals working in food
industry and related disciplines.
I acknowledge the authors for willingly contributing their chapters without which
we would not have been able to publish this book. I am equally grateful to Ms
Viktorija Zgela, the Publishing Process Manager for the able assistance she
provided and to the Information Technology Department for providing the
requisite framework that greatly enhanced the work of putting together the
chapters in the book.
X Preface
The Technical Editors deserve commendation for preparing the online publication
and print versions of the book.
Innocenzo Muzzalupo
Agricultural Research Council
Olive Growing and Oil Industry Research Centre,
Italy