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This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The book pioneers life-saving innovations and assists in the fight against world hunger and food shortages that threaten human essentials such as water and energy supply.

Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions can be devastating, altering the environment and, ultimately, the production of foods. Experts from industry and academia, as well as food producers, designers of food processing equipment, and corrosion practitioners have written special chapters for this rich compendium based on their encyclopedic knowledge and practical experience.

Contents

Preface

Part 1 Scientific and Technological Aspects

1 A Discussion Paper on Challenges and Proposals for Advanced Treatments for Potabilization of Wastewater in the Food Industry

2 The Application of Vacuum Impregnation Techniques in Food Industry

3 Freezing / Thawing and Cooking of Fish

4 Novel Fractionation Method for Squalene and Phytosterols Contained in the Deodorization Distillate of Rice Bran Oil

5 Microorganism-Produced Enzymes in the Food Industry

6 Nanotechnology and Food Industry

7 Micro and Nano Corrosion in Steel Cans Used in the Seafood Industry

8 Characteristics and Role of Feruloyl Esterase from Aspergillus Awamori in Japanese Spirits, 'Awamori' Production

Part 2 Social and Economic Issues

9 Functional Foods in Europe: A Focus on Health Claims

10 The Industrial Meat Processing Enterprises in the Adaptation Process of Marketing Management of the European Market

11 Facilitating Innovations in a Mature Industry-Learnings from the Skane Food Innovation Network

12 Organic Food Preference: An Empirical Study on the Profile and Loyalty of Organic Food Customers

Part 3 Health Aspects

13 Yeast, the Man's Best Friend

14 Trends in Functional Food Against Obesity

15 Improving Nutrition Through the Design of Food Matrices

16 Epidemiology of Foodborne Illness

17 Allium Species, Ancient Health Food for the Future?

18 Starch: From Food to Medicine

19 Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

20 Wine as Food and Medicine

Part 4 Quality Control

21 Food Quality Control: History, Present and Future

22 Employment of the Quality Function Deployment (QFD) Method in the Development of Food Products

23 Quality Preservation and Cost Effectiveness in the Extraction of NutraceuticaIly-Relevant Fractions from Microbial and Vegetal Matrices

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