Food process engineering and quality assurance PDF
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FOOD PROCESS ENGINEERING AND QUALITY ASSURANCE FOOD PROCESS ENGINEERING AND QUALITY ASSURANCE Edited by C. O. Mohan, PhD Elizabeth Carvajal-Millan, PhD C. N. Ravishankar, PhD A. K. Haghi, PhD Apple Academic Press Inc. Apple Academic Press Inc. 3333 Mistwell Crescent 9 Spinnaker Way Oakville, ON L6L 0A2 Canada Waretown, NJ 08758 USA © 2018 by Apple Academic Press, Inc. Exclusive worldwide distribution by CRC Press, a member of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper International Standard Book Number-13: 978-1-77188-576-8 (Hardcover) International Standard Book Number-13: 978-1-315-23296-6 (eBook) All rights reserved. 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Ravishankar, C. N., editor IV. Haghi, A. K., editor TP372.5.F66 2017 338.4’764795 C2017-905789-8 C2017-905790-1 CIP data on file with US Library of C ongress Apple Academic Press also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic format. For information about Apple Academic Press products, visit our website at www.appleacademicpress.com and the CRC Press website at www.crcpress.com CONTENTS List of Contributors .........................................................................................ix List of Abbreviations ......................................................................................xv Preface ..........................................................................................................xxi About the Editors..........................................................................................xxv PART I: PRINCIPLES AND RECENT RESEARCH DEVELOPMENTS ........................................................................................1 1. Covalent Cross-Linking Content, Rheological, and Structural Characteristics of Wheat Water-Extractable and Water-Unextractable Ferulated Arabinoxylan Gels ...................................3 Elizabeth Carvajal-Millan, Jorge Márquez-Escalante, Ana Luisa Martinez-López, and Agustin Rascón-Chu 2. A Comparison Between Part-Baking Bread and Frozen Dough Processes ...........................................................................................19 J. E. Gerardo-Rodríguez, B. Ramírez-Wong, P. I. Torres-Chávez, A. I. Ledesma-Osuna, E. Carvajal-Millán, J. López-Cervantes, and M. I. Silvas-García 3. Production of Xylo-Oligosaccharides (XOS) from Biomass Waste by Hydrothermal Treatment: An Overview of Prebiotic Advances ........39 Alán Pavlovich-Abril 4. FerulatedArabinoxylans and b-Glucans as Fat Replacers in Yoghurt and Their Effects on Sensorial Properties .............................61 Nancy Ramírez-Chávez, Elizabeth Carvajal-Millan, Juan Salmeron-Zamora, Agustin Rascón-Chu, Alma Rosa Toledo-Guillén, and Nora Ponce de León-Renova 5. Laccase Production by Trametes versicolor and Armillaria mellea Using Maize Bran as Support-Substrate and Its Dye Decolorization Potential as Affected by pH ...............................................71 Agustín Rascón-Chu, Ana L. Martínez-López, and Alejandro Romo-Chacón 6. The Freezing Process of Dough and Its Effects on Structure, Viscoelasticity, and Breadmaking ...............................................................85 E. Magaña-Barajas and B. Ramírez-Wong vi Contents PART II: NEW TECHNOLOGY AND PROCESSES .....................................107 7. Advances in Refrigeration and Freezing Technologies ...........................109 Maria C. Giannakourou and Efimia K. Dermesonlouoglou 8. Simple and Multiple Emulsions Emphasizing on Industrial Applications and Stability Assessment .....................................................179 Revathi Raviadaran, Kasturi Muthoosamy, and Sivakumar Manickam 9. Rapid Detection of Pathogens and Toxins ................................................231 Christina G. Siontorou, Vasilios N. Psychoyios, Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Stephanos Karapetis, Spyridoula Bratakou, and Konstantinos N. Georgopoulos 10. Food Irradiation Technology: A Novel Aspect for the Future ................263 Debashis Dutta and Mira Debnath Das 11. Prospects of Antarctic Krill Utilization by India .....................................295 C. N. Ravishankar, C. O. Mohan, Satyen Kumar Panda, and B. Meenakumari 12. Processing and Packaging of Dairy-Based Products .............................. 311 Latha Sabikhi, Yogesh Khetra, and P. Narender Raju 13. Principles of Kinetic Modeling of Safety and Quality Attributes of Foods .......................................................................................................377 Maria C. Giannakourou and Nikolaos G. Stoforos 14. Value Addition and Preservation of Fishery Products ............................439 C. O. Mohan, G. Ninan, J. Bindu, A. A. Zynudheen, and C. N. Ravishankar PART III: CANDELILLA ..................................................................................459 15. Candelilla Plant (Euphorbia antisiphylitica Zucc.) Approach and Market: An Overview .........................................................................461 Jorge A. Aguirre-Joya, Romeo Rojas, Janeth M. Ventura-Sobrevilla, Miguel A. Aguilar-Gonzalez, Heliodoro de la Garza, Ruth E. Belmares, Raul Rodríguez-Herrera, and Cristobal N. Aguilar 16. Candelilla (Euphorbia antisiphylitica Zucc): Geographical Distribution Climate and Edaphology .....................................................473 Francisco Hernandez-Centeno, Haydee Yajaira López-De la Peña, and Romeo Rojas Contents vii 17. Morphoanatomic, Taxonomic and Physiological Aspects of Euphorbia antisyphilitica Zucc. .................................................................493 Jorge Ariel Torres-Castillo, Adriana Gutierrez-Diez, Edilia De La Rosa-Manzano, and Arturo Mora-Olivo 18. Extraction Methods and Common Uses of Candelilla Wax ...................505 Miguel A. De León-Zapata and Cristobal N. Aguilar 19. Characteristics and New Applications of Candelilla Wax ......................525 Olga Berenice Alvarez-Pérez, Cristóbal N. Aguilar, Jorge A. Aguirre-Joya, and Romeo Rojas 20. Extraction of Bioactive Compounds, Characterization, and Its Use .....541 Guillermo Cristian G. Martínez-Ávila, C. N. Aguilar, E. J. Sanchez-Alejo, J. A. Ascacio-Valdes, A. F. Aguilera-Carbó, and Romeo Rojas 21. Regulation and Socioeconomic Impact of Exploitation of Candelilla Plant ..........................................................................................551 Romeo Rojas, Guillermo Cristian G. Martínez-Ávila, and Ernesto J. Sanchez-Alejo 22. National and International Candelilla Wax Market ...............................561 Saul Saucedo-Pompa and Guillermo Cristian G. Martínez-Ávila 23. Determination of Physical and Chemical Properties of Natural Waxes ...........................................................................................................583 M. L. Ramirez, R. L. Peralta, G. A. Saenz, L. L. López, B. L. Barajas, S. L. Cantu, M. P. González, and G. J. A. Valdez 24. Scanning Electron Microscopy of Variable Pressure for Euphorbia antisyphilitica (Candelilla) .........................................................................593 Miguel A. Aguilar-González, Cristobal N. Aguilar, and J. A. Aguirre-Joya 25. Risks and Challenges of Candelilla Industry ..........................................617 Jorge A. Aguirre-Joya, Romeo Rojas, Omar Garcia-Galindo, Raul Rodríguez-Herrera, and Cristobal N. Aguilar Index .............................................................................................................625 LIST OF CONTRIBUTORS Cristobal N. Aguilar Department of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. 25280 Saltillo, Coahuila, México, E-mail: [email protected] A. F. Aguilera-Carbó Department of Food Science and Nutrition, Universidad AutónomaAgraria “Antonio Narro” Calzada Antonio Narro, 1923 Buenavista, Saltillo, Coahuila, México Miguel A. Aguilar-González Center for Research and Advanced Studies of Polythechnique National Institute. CINVESTAV Unidad Saltillo, Avenida Industria Metalúrgica # 1062, 25900, Ramos Arizpe, Coahuila, México, E-mail: [email protected], [email protected] J. A. Aguirre-Joya Universidad Autónoma de Coahuila, School of Chemistry, Food Research Department. Blvd. Venustiano Carranza, 25280, Saltillo, Coahuila, México Olga Berenice Alvarez-Pérez Universidad Autónoma de Coahuila, School of Chemistry, Food Research Department. Blvd. Venustiano Carranza, 25280, Saltillo, Coahuila, México, Tel.:+528444161238, Fax: +528444159534 J. A. Ascacio-Valdes Department of Food Science and Technology, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza S/N Col. RepúblicaOriente, 25280 Saltillo, Coahuila, México B. L. Barajas Departamento de Química Orgánica, Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila. C.P. 25280, Saltillo Coahuila, México Ruth E. Belmares Department of Food Science and Technology, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza S/N Col. República Oriente, 25280 Saltillo, Coahuila, México J. Bindu ICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research), Matsyapuri, Cochin – 682029, India Spyridoula Bratakou Laboratory of Inorganic and Analytical Chemistry, School of Chemical Engineering, Dept 1, Chemical Sciences, National Technical University of Athens, 9 Iroon Polytechniou St., Athens 157 80, Greece S. L. Cantú Departamento de Química Orgánica, Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila. C.P. 25280, Saltillo Coahuila, México Elizabeth Carvajal-Millan Research Center for Food and Development, CIAD, A.C., Carretera a La Victoria Km. 0.6, 83000 Hermosillo, Mexico, Tel.: +52-662-289 2400, Fax: +52-662-280 0421. E-mail: [email protected] Mira Debnath Das School of Biochemical Engineering, Indian Institute of Technology (Banaras Hindu University), Varanasi–221005, India
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