"Food Industrial Processes - Methods and Equipment" ed. by Benjamin Valdez

This collection of articles is a timely contribution to issues relating to the food industry. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.

The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors.

Contents
Preface
Part 1 Physical and Chemical Features
1 Physical and Chemical Characteristics of Tropical and Non-Conventional Fruits
2 Hydrocolloids in Food Industry
3 Emulsifying Properties of Hydrolized Sunflower Lecithins by Phospholipases A2 of Different Sources
4 Photodecomposition Behaviors of Pesticides in the Source for Water Supply Using an Alumina Carrier-Titanium Dioxide Photocatalyst
5 Review: Potential Antioxidants from Tropical Plants
6 Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate- Carboxymethylcellulose Mixtures
7 Electrochemical Behaviour of AISI 304 Stainless Steel Immersed in Mixtures Consisting by Biocide and Fungal Suspensions
Part 2 Biotechnological Aspects
8 Biotechnological Utilisation of Fusel Oil for Biolubricant Production
9 Genetically Engineered Lactobacilli for Technological and Functional Food Applications
10 Mycotoxins in Food
11 Microbial Pectic Enzymes in the Food and Wine Industry
12 Electrochemical Biosensors for Food Quality Control
13 Dried Probiotics for use in Functional Food Applications
Part 3 Part Industrial Processes
14 Membrane Separation Process in Wastewater Treatment of Food Industry
15 Maillard Reaction Products in Processed Food: Pros and Cons
16 Content of Total Polyphenols in Biodynamic Organic Acid Lime (Citrus latifolia Tanaka) Clarified by Microfiltration
17 Advanced Oxidation Processes in Food Industry Wastewater Treatment-A Review
18 X-Ray Microtomography for Food Quality Analysis
19 Corrosion in the Food Industry and Its Control
20 Computer-Based On-Line Assessment of Sterilizing Value and Heat Distribution in Retort for Canning Process
21 Ice-Temperature Storage Technology of Fruits and Vegetables