**Meet the editor**

Innocenzo Muzzalupo is a researcher of science and food technology in the Consiglio per la Ricerca e sperimentazione in Agricoltura (CRA) in Italy. He received degree in Biological Science from the University of Calabria in 1993. He received his PhD degree (1997) in Chemistry from the University "La Sapienza" of Rome, Italy. After he received his PhD degree, he was

appointed a post-doctoral researcher in food science at the University of Calabria. Between 1999 and 2008 he had a contract as professor of Botany at the University of Calabria. Following eight years of extensive research on olive characterization in 2008 he was appointed as a researcher at the agricultural research council. From 2008 to 2010 he worked at the fodder and dairy productions research centre of Lodi. Since 2010 he works at The Olive Growing and Olive Product Industry Research Centre in Rende. His research areas include plant germplasm characterization, and analytical methods for the food traceability and food quality.

Contents

**Preface IX**

Chapter 1 **An Overview on Cagaita (Eugenia dysenterica DC) Macro and Micro Components and a Technological Approach 3**

Chapter 2 **The Bean – Naturally Bridging Agriculture and Human**

Chapter 3 **SAKE Alcoholic Beverage Production in Japanese Food**

Chapter 5 **Mineral Composition of Blood Sausages – A**

Suzana Caetano da Silva Lannes and Rene Maria Ignácio

Irma Caro, Ana Fernández-Diez and Javier Mateo

Chapter 6 **Oxidation and Antioxidants in Fish and Meat from**

Daphne D. Ramos, Luz H. Villalobos-Delgado, Enrique A. Cabeza,

and Nicolas Machado Tebaldi

**Wellbeing 23**

Amos Ngwira

**Industry 39** Makoto Kanauchi

Chapter 4 **Structuring Fat Foods 65**

**Section 2 Food Quality 113**

**Two-Case Study 93**

**Farm to Fork 115** Sabine Sampels

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

Henning Høgh-Jensen, Fidelis M. Myaka, Donwell Kamalongo and

**Section 1 Types of Food 1**

## Contents

## **Preface XIII**


Chapter 16 **Technological Options of Packaging to Control**

Chapter 17 **Moisture-Dependent Engineering Properties of Chia (Salvia**

Chapter 18 **Scale Up of Polygalacturonase Production by Solid State**

Chapter 19 **Effect of Mucilage Extraction on the Functional Properties of**

Chapter 20 **The Redesign of Processes' Development in Food Production Organizations Using Quality Engineering Methods**

Chapter 21 **Calculus Elements for Mechanical Presses in Oil Industry 471**

Chapter 22 **Gastrointestinal Immunoregulation and the Challenges of**

Fábio Faria-Oliveira, Sónia Puga and Célia Ferreira

Chapter 24 **Valorisation of Cheese Whey, a By-Product from the Dairy**

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

Amalia Conte, Luisa Angiolillo, Marcella Mastromatteo and Matteo

Contents **VII**

Estefanía N. Guiotto, Vanesa Y. Ixtaina, Mabel C. Tomás and Susana

Siumara R. Alcântara, Nathalya J. Leite and Flávio L. H. da Silva

Marianela I. Capitani, Susana M. Nolasco and Mabel C. Tomás

Slavko Arsovski, Miladin Stefanović, Danijela Tadić and Ivan Savović

Biris Sorin-Stefan, Mariana Ionescu, Gheorghe Voicu, Nicoleta

**Food Quality 355**

M. Nolasco

**Chia Meals 421**

**and Tools 439**

Alessandro Del Nobile

**hispanica L.) Seeds 381**

**Fermentation Process 399**

Ungureanu and Valentin Vladut

**Nanotechnology in Foods 491**

MaryAnn Principato

Chapter 23 **Yeast: World's Finest Chef 519**

**Industry 549**

Mabel C. Tomás


Chapter 16 **Technological Options of Packaging to Control Food Quality 355**

Chapter 7 **Value-Added Fruit Processing for Human Health 145** H.P. Vasantha Rupasinghe and Li Juan Yu

Chapter 9 **Quality Management: Important Aspects for the Food**

Chapter 10 **Social and Economic Issues – Genetically Modified Food 221**

Chapter 11 **Acidified Foods: Food Safety Considerations for Food**

Chapter 12 **Microbiological Contamination of Homemade Food 241**

Carmem Lucia de Mello Sartori Cardoso da Rocha

Chapter 13 **Occurrence of Organochlorine Pesticides Residues in Animal**

Felix H. Barron and Angela M. Fraser

**Feed and Fatty Bovine Tissue 261**

Chapter 14 **Enzymes in Bakery: Current and Future Trends 287**

Chapter 15 **Grinding Characteristics of Wheat in Industrial Mills 323**

Alexandru Constantin and Nicoleta Ungureanu

Gisela Maria Dellamora-Ortiz

Divine Nkonyam Akumo, Heidi Riedel and Iryna Semtanska

Suzymeire Baroni, Izabel Aparecida Soares, Rodrigo Patera Barcelos, Alexandre Carvalho de Moura, Fabiana Gisele da Silva Pinto and

S. Panseri, P.A. Biondi, D. Vigo, R. Communod and L. M. Chiesa

Ângelo Samir Melim Miguel, Tathiana Souza Martins-Meyer, Érika Veríssimo da Costa Figueiredo, Bianca Waruar Paulo Lobo and

Gheorghe Voicu, Sorin-Stefan Biris, Elena-Madalina Stefan, Gabriel-

Ida and Sandra Garcia

Caroline Liboreiro Paiva

**Industry 191**

**Processors 231**

**Section 4 Food Processing 285**

**Section 3 Food Safety 219**

**VI** Contents

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 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


### **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

Preface

developers and producers.

• Economic and social aspects

industry and related disciplines.

• Products management of food industry

• Types of food • Food quality • Food safety

• Food processing

chapters in the book.

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

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

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

All chapters have been written by renowned professionals working in food

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

will also require a high level of political and policy commitment.

The contributions of chapters in the book are divided into six sections:

extreme climatic events make food shortages even worse.


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

**Section 5 Economic and Social Aspects 603**

Daniele Vigo

**VIII** Contents

**Management 627**

Chapter 26 **Cabannina Cattle Breeding: An Agro-Ecological Challenge for Sustainable Rural Development in Northern Italy 605** Ricardo Communod, Carla Colombani, Eleonora Munari and

Chapter 27 **The SFIN Innovation System – Reflections on Food Cluster**

Chapter 28 **Collaborative Innovation — A Focus on Food SMES 647** Maria Colurcio and Tiziana Russo-Spena

Rebecca Dare, Håkan Jönsson and Hans Knutsson

Chapter 30 **Water and Wastewater Management and Biomass to Energy Conversion in a Meat Processing Plant in Brazil – A**

> Humberto J. José, Regina F. P. M. Moreira, Danielle B. Luiz, Elaine Virmond, Aziza K. Genena, Silvia L. F. Andersen, Rennio F. de Sena

Berna Kılınç, Semra Cirik, Gamze Turan, Hatice Tekogul and Edis

Håkan Jönsson and Hans Knutsson

**Section 6 Products Management of Food Industry 699**

Chapter 31 **Seaweeds for Food and Industrial Applications 735**

Chapter 29 **Adding Value in Food Production 669**

**Case Study 701**

Koru

and Horst Fr. Schröder

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:


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.

The Technical Editors deserve commendation for preparing the online publication and print versions of the book.

## **Innocenzo Muzzalupo**

**Types of Food**

**Section 1**

Agricultural Research Council Olive Growing and Oil Industry Research Centre, Italy

**Section 1**

## **Types of Food**

The Technical Editors deserve commendation for preparing the online publication

**Innocenzo Muzzalupo**

Italy

Agricultural Research Council

Olive Growing and Oil Industry Research Centre,

and print versions of the book.

X Preface

**Chapter 1**

**An Overview on Cagaita (***Eugenia dysenterica* **DC)**

**Macro and Micro Components and a Technological**

Many fruit species native to the Brazilian Cerrado region have great economic and ecologi‐ cal potential, as well as social importance to the native population (Bezerra, Silva, Ferreira, Ferri, & Santos, 2002). These fruits often supplement the diet and are a source of medicine, textile fibers, building materials and fuel. The development of new technologies may result in these fruits becoming potential sources of economic exploitation (Martinotto, Soares, San‐

The Cerrado region has an abundance of species of fruit, still underused by local communi‐ ties for scientific unknown and lack of incentive for marketing (Veira, Costa, Silva, Ferreira & Sano, 2006). The sustainable use of these species can be an excellent alternative to add val‐ ue to raw materials available in the Cerrado region and improve the health of the popula‐ tion, thereby contributing to the income of rural communities and encouraging the

The cagaita tree, belongs to the Myrtaceae family of plants, consisting of 14 genera and rep‐ resented by 211 species that naturally occur in the Cerrado. Myrtaceae is one of 10 plant

and reproduction in any medium, provided the original work is properly cited.

© 2013 Ribeiro et al.; licensee InTech. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use,

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

distribution, and reproduction in any medium, provided the original work is properly cited.

**Approach**

Ediane Maria Gomes Ribeiro, Lucia Maria Jaeger de Carvalho, Gisela Maria Dellamora Ortiz, Flavio de Souza Neves Cardoso,

http://dx.doi.org/10.5772/53157

**1. Introduction**

tos, & Nogueira, 2008).

conservation of native species.

Daniela Soares Viana, José Luiz Viana de Carvalho, Patricia Barros Gomes and Nicolas Machado Tebaldi

Additional information is available at the end of the chapter
