Meet the editors

Romina Alina Marc completed her PhD (Agronomy) in 2015 at the University of Agricultural Sciences and Veterinary Medicine (UASVM), Cluj-Napoca (Romania). She has a PhD Eng. and is a lecturer responsible for research activity in vegetable food quality control, rheology in the food industry, quality management systems, and food safety at the Faculty of Food Science and Technology, UASVM, Cluj-Napoca. She has published 36 research articles

in reputed journals on the development of innovative food products and bioactive compound traceability during processing. She was responsible for seven research projects and has won two national awards and 42 international awards.

Prof. Antonio Valero Díaz holds a degree in Biology and a PhD in Food Science and Technology at the University of Cordoba. He has currently more than 10 years' experience managing projects, training courses, academic teaching, and events in food and related sectors. Antonio Valero has participated in different national and international research projects (>15) related to predictive modeling and risk assessment. His research activity is widely

shown as he has published more than 70 peer-reviewed papers and book chapters mainly related to the application of predictive models in foods, microbial risk assessment and management, and derivation of microbiological criteria in selected foods. Additionally, he has presented more than 80 communications in different congresses and symposia since 2003.

Prof. Guiomar Denisse Posada Izquierdo completed her degree in Agronomic Engineering in 2006, her agrifood master in 2007, and received her PhD in Food Science and Technology from the University of Córdoba, Spain, in 2013, where she currently works in the Department of Food Science and Technology. She has more than 12 years' experience participating in the food quality and safety field together with training courses, academic teaching, and

participation in food-related events. Guiomar Denisse Posada has been involved in different national and international research projects related to predictive modeling and risk assessment (development of a common structure for microbiological risk assessment and management in minimally processed and ready-to-eat foods: application in vegetables products, and selection of fit-for-purpose sampling procedures for specific foods and risks, BASELINE, COST Action 920). She has been trained and specializes in disinfection treatments and processing control of vegetable foods thanks to different pre- and post-doctoral stays at prestigious institutions such as the Department of Food Science and Human Nutrition, Michigan State University (USA), University of Ghent (Belgium), and the Spanish Research Council (CEBAS-CSIC and IG-CSIC). Her publications include more than 30 peer-reviewed papers and

book chapters related to the application of predictive models in foods, microbial risk assessment and management, decontamination technologies in vegetables, and food shelf-life. Additionally, she has presented more than 50 communications in different conferences and symposia since 2006. She participated in the organizing committee of the last ICPMF10 conference held in Córdoba (September 2017). Currently, Guiomar Denisse Posada holds a position at the Department of Food Science and Technology (University of Córdoba). She has wide experience (8+ years) in academic teaching within the food science and technology and veterinary degrees.

Contents

**Section 1**

**Section 2**

in Food Processing *by Romina Alina Marc*

Quality of Olive Oil

Powder Technology

*and Gianpaolo Bertazza*

of Mostaganem in Algeria

**Section 3**

(*Olea europaea L.*)

*and Juliano Smanioto Barin*

*by Suzana Caetano da Silva Lannes* 

*and Maria Elena Del Dolores Bernal Gómez*

**Preface XI**

Introduction **1**

**Chapter 1 3**

Food Technologies in Food Processing **27**

**Chapter 2 29**

**Chapter 3 47**

**Chapter 4 61**

Quality of Raw Materials in Food Processing **73**

**Chapter 5 75**

Introductory Chapter: A Global Presentation on Trends

Olive Processing: Influence of Some Crucial Phases on the Final

Valorization of the Seeds (Almonds and Oil) of the Spontaneous Argan of Tindouf and the Other Experimental Domesticated Argan

Microbiological Quality of Chicken Meat Fed with Olive Leaves

*by Cristiane Marangoni, Alexandre José Cichoski* 

*by Benaouf Zohra, Djorf Oussama, Jaradat Chawkat and Kechairi Reda*

*by Lucia Morrone, Annalisa Rotondi, Francesca Rapparini* 

## Contents



Preface

Nowadays, consumers tend to request minimally processed additive-free food, with an extended shelf-life. Consumers' demands have exceeded the food taste barrier, with more and more nutritious food requirements that can meet nutritional needs.

Food processing is one of the key factors that diminishes the nutritional properties of food products alongside the transition from the raw to the processed state.

Numerous ongoing research studies are carried out into the use of minimal thermal

Over the last two decades in response to consumer expectations, researchers in the food industry and government institutions have examined and explored the development of functional food products and new techniques for processing,

A functional food product is a product that is supposed to have a supplementary function achieved by the addition of one or more new ingredients, with beneficial effects on people's health. To meet consumers' demands with regard to this type of product and to produce these foods, the processing of such food products is in

In most cases, fresh raw materials are negatively affected within the processing

A major challenge in the food industry is to preserve the natural functional properties and the sensory and nutritional quality of the raw materials, including the appropriate shelf-life and safety. In addition, the potential for microbiological contamination of foods is high due to the conditions in the food traceability chain

Trends for minimally processed foods come with three approaches, as follows: the first approach is the optimization of traditional conservation methods for sensory improvement, nutritional and microbiological quality of food, and energy

The second approach refers to the development of minimally invasive processes through new preservation combinations to obtain quality products regarding the

*Food Processing* aims to present new trends in the current field of science knowledge. The chapters in this book have been divided into four sections. Before the presentation

The third approach refers to the development of innovative techniques for obtaining foods of superior nutritional quality by using emerging preservation factors (e.g. high-pressure processing, pulsed electric field processing, cold plasma

treatment, ultrasound processing, irradiation, UV, and pulsed light).

fresh state of the given food, but with a longer shelf-life.

methods to provide high-quality food.

preserving, and controlling food products.

continuous development and innovation.

procedure.

efficiency.

being extremely diverse.

*by Nícolas Mazzola and Claire I.G.L. Sarantopoulos*
