Contents

### **Preface** XIII


#### X Contents

#### **Part 2 Biotechnological Aspects 119**

Chapter 8 **Biotechnological Utilisation of Fusel Oil for Biolubricant Production 121**  Nándor Nemestóthy, Tamás Bányai, Katalin Bélafi-Bakó, László Bartha and László Gubicza

Contents VII

Chapter 17 **Advanced Oxidation Processes in Food**

Montip Chamchong,

Chapter 21 **Ice-Temperature Storage Technology of Fruits and Vegetables 401**  Liu Bin, Cai Bihao and Shen Jiang

Anne Heponiemi and Ulla Lassi

Janine Laverse, Pierangelo Frisullo,

**Industry Wastewater Treatment – A Review 313**

Margarita Stoytcheva, Roumen Zlatev and Monica Carrillo Beltran

**and Heat Distribution in Retort for Canning Process 379** 

Chapter 18 **X-Ray Microtomography for Food Quality Analysis 339** 

Amalia Conte and Matteo Alessandro Del Nobile

Chapter 20 **Computer-Based On-Line Assessment of Sterilizing Value** 

Vilasinee Sangsom and Nuttakorn Charoeamkitti

Chapter 19 **Corrosion in the Food Industry and Its Control 363**  Benjamín Valdez Salas, Michael Schorr Wiener,


#### **Part 3 Industrial Processes 251**



VI Contents

**Part 2 Biotechnological Aspects 119** 

Chapter 8 **Biotechnological Utilisation of Fusel**

Chapter 10 **Mycotoxins in Food 169** 

**Oil for Biolubricant Production 121** 

Chapter 9 **Genetically Engineered Lactobacilli for Technological and Functional Food Applications 143** 

Gaspar Pérez-Martínez and Jesús Rodríguez-Díaz

Carmen Sieiro, Belén García-Fraga, Jacobo López-Seijas,

Margarita Stoytcheva, Roumen Zlatev, Marcela Ovalle, Zdravka Velkova, Velizar Gochev and Benjamin Valdez

Jean Clovis Bertuol de Souza, Salvador Massaguer Roig,

Claudia Muro, Francisco Riera and María del Carmen Díaz

László Bartha and László Gubicza

María J. Yebra, Vicente Monedero,

Francesca Bosco and Chiara Mollea

Abigaíl F. da Silva and Tomás G. Villa

**Functional Food Applications 227**  Karla Bigetti Guergoletto, Kátia Sivieri, Alessandra Yuri Tsuruda, Elvis Peboni Martins,

Elisa Yoko Hirooka and Sandra Garcia

Chapter 14 **Membrane Separation Process in Wastewater Treatment of Food Industry 253** 

Chapter 15 **Maillard Reaction Products in Processed Food:**

Chapter 16 **Content of Total Polyphenols in Biodynamic**

**Clarified by Microfiltration 301** 

Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora

**Organic Acid Lime (***Citrus latifolia* **Tanaka)**

Daniela Soares Viana, Lucia Maria Jaeger de Carvalho, Ediane Maria Gomes Ribeiro and Gisela Maria Dellamora Ortiz

Chapter 11 **Microbial Pectic Enzymes in the Food and Wine Industry 201** 

**Food Quality Control 219** 

Chapter 12 **Electrochemical Biosensors for** 

Chapter 13 **Dried Probiotics for Use in**

**Part 3 Industrial Processes 251**

**Pros and Cons 281** 

Nándor Nemestóthy, Tamás Bányai, Katalin Bélafi-Bakó,


Preface

established by the food industry organizations.

 Physical and chemical features Biotechnological aspects Industrial processes

and producers.

The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! That population requires food products that fulfill the high quality standards

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 which modify the environment and,

consequently, the production of foods in the agriculture and husbandry sectors.

This well-organized volume includes twenty-two chapters, divided into three parts:

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

The book begins with an overview of physical and chemical properties of food such as hydrocolloids, which improve food texture, potential antioxidants from tropical plants, and the application of corrosion resistant stainless steel for fabrication of food processing equipment. The book then looks at the biotechnological aspects of food, for example electrochemical biosensors for food quality control, microbial peptic enzymes in the food and wine industry, and the effect of mycotoxins in food. Particular emphasis is placed on the methods and regulations to ensure the high quality of food. The food industry is in continuous evolution; the methods used to process the different types of food are developed to cover global needs and conditions. People worldwide have followed a basic diet of traditional foods; nevertheless, in the industrialized cities they tend to consume processed and packaged foodstuffs for convenience and to save time. The book concludes with a helpful section on industrial processes such as advanced oxidation processes, membranes for separation process in
