Table of Contents
Table of Contents
Preface
Chapter 1. An Overview on the Main Microbial Enzymes in the Food Industry
Cristiano José de Andrade, Ana Elizabeth C. Fai B. de Gusmão, Ana Paula Resende Simiqueli, Evandro Antonio de Lima, Guilherme Keppe Zanini, Joelise de Alencar Figueira Angelotti, Fabiano Jares Contesini (Polytechnic School of the University of São Paulo (USP), São Paulo/SP, Brazil, and others)
Chapter 2. Hygiene of Conveyor Belts for Food Production: Trends and Challenges
Sebastjan Filip, Martina Oder, Eva Stražar, and Rok Fink (University of Ljubljana, Biotechnical Faculty, Jamnikarjeva, Ljubljana, Slovenia, and others)
Chapter 3. Best Practices in Refrigeration Applications to Promote Energy Efficiency – The Portuguese Case Study
P. D. Silva, P.D. Gaspar, L. P. Andrade, J. Nunes, and C. Domingues (University of Beira Interior, Portugal, and others)
Chapter 4. Winemaking in Developing Countries: Challenges and Efficiency
Anatoliy G. Goncharuk, Dr. Habil and Aleksandra Figurek (Department of Business Administration and Corporate Security International Humanitarian University, Odessa, Ukraine, and Department of Agricultural Economics and Rural Development University of Banja Luka, Bosnia and Herzegovina)
Chapter 5. Economic-Financial Performance from the Wine Industry in the Crisis: The Case of the Region of Castilla y León (Spain)
Francisco Andrés Díez-Zamudio and Silverio Alarcón (Technical University of Madrid, European Master of Viticulture and Enology, Spain, and others)
Index
