The Food Industry: Perceptions, Practices and Future Prospects

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Diego T. Santos, PhD (Editor) – Director/Researcher, Center for Ayurvedic Studies, Department of Food Science and Technology/Natural Products, Campinas, São Paulo, Brazil
R. Abel Castillo-Torres, PhD (Editor) – Professor, LAQCAP (Laboratory of Analysis and Quality Control of Agro-industrial Products)/DEAM (Department of Engineering and Agro-industrial Management)/FCA (School of Agricultural Science)/UNACH (University of Chota), Chota, Cajamarca, Peru
Giovani B.M. Carvalho, PhD (Editor) Full Professor, LAFER (Laboratory of Fermentation) / PPGBIOTEC (Graduate Program in Biotechnology) / PPGCF (Graduate Program in Pharmaceutical Sciences) / UEFS (State University of Feira de Santana), Bahia, Brazil

Series: Environmental Science, Engineering and Technology
BISAC: MED085120
DOI: https://doi.org/10.52305/QFSM8429

The Food Industry: Perceptions, Practices and Future Prospects explores different aspects related to the food industry. The book begins by presenting various perceptions towards western and ayurvedic food industries. It continues by examining the potential of enhancing agents in replacing chemical additives in bread processing and discussing the performance of whole grain wheat flour and the enzyme transglutaminase on the technological characteristics of spaghetti. Additionally, the book includes a study of microbial pectinases, cellulases and xylanases in the food industry, focusing on types of support and immobilization techniques, as well as an experimental study focusing on shelf-life increase of pineapples via drying techniques. Other chapters focus on different yeast strain approaches in beer production, the use of natural bioactive compounds from plants and their extraction processes, and essential oil extraction techniques for Venezuelan lemons, among other topics.

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Table of Contents

Preface

Chapter 1. Perceptions Towards Western and Ayurvedic Food Industries
(Diego Tresinari – Center for Ayurvedic Studies; Department of Food Science and Technology/Natural Products, Campinas, São Paulo, Brazil)

Chapter 2. Potential of Enhancing Agents in Replacing Chemical Additives in Bread Processing
(Glauce Kelly Silva do Nascimento, Larissa de Oliveira Ferreira Rocha and Marcio Schmiele – Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Brazil)

Chapter 3. Performance of Whole Grain Wheat Flour and the Enzyme Transglutaminase on the Technological Characteristics of Spaghetti
(Leandra Zafalon Jaekel, Luiz Eliel Pinheiro da Silva, Marcio Schmiele, and Yoon Kil Chang – Sul-Rio-Grandense Federal Institute of Education, Science and Technology, Campus Bagé, Bagé, Brazil, et al.)

Chapter 4. Resistant Starch Production, Properties and Potential Application in Gluten-Free Products
(Paula Thamara Goecking Gomes, Letícia Aparecida de Morais,Thaís de Souza Rocha and Marcio Schmiele – Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Brazil, et al.)

Chapter 5. Microbial Pectinases, Cellulases and Xylanases in the Food Industry: Types of Support and Immobilization Techniques
(Ana Letícia Silva Coelho, Ravely Casarotti Orlandelli, Tiago Tognolli de Almeida and João Alencar Pamphile – Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil, et al.)

Chapter 6. Drying of Pineapples – Effect of Sample Geometry and Drying Temperature on Drying Time and Shrinkage of Samples
(Kelly Hofsetz and Carolina B. Silva – LEP (Laboratory of Process Engineering) / FCA (School of Applied Sciences) / UNICAMP (University of Campinas), Limeira, SP, Brazil)

Chapter 7. Sensory Analysis in the Brewing Industry: An Overview
(R. R. M. Azevedo, C. R. B. Santos, B. S. Sampaio, F. S. Santos, M. M. M. Simões, D. Tresinari and G. B. M. Carvalho – LAFER (Laboratory of Fermentation)/PPGBIOTEC (Graduate Program in Biotechnology)/PPGCF (Graduate Program in Pharmaceutical Sciences)/UEFS (State University of Feira de Santana), Feira de Santana, Bahia, Brazil, et al.)

Chapter 8. Use of Different Yeast Strain Approaches in Beer Production: An Overview
(R. R. M. Azevedo, C. R. B. Santos, B. S. Sampaio, F. S. Santos, M. M. M. Simões, V. L. Del Bianchi, D. Tresinari and G. B. M. Carvalho – LAFER (Laboratory of Fermentation)/PPGBIOTEC (Graduate Program in Biotechnology)/PPGCF (Graduate Program in Pharmaceutical Sciences)/UEFS (State University of Feira de Santana), Av. Transnordestina,  Novo Horizonte – BA, Feira de Santana, Bahia, Brazil, et al.)

Chapter 9. Strategies for Obtaining Healthy Meat Products
(J. D. Rios-Mera, E. Saldaña and C. J. Contreras-Castillo – Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba city, SP, Brazil, et al.)

Chapter 10. Evaluation of Different Essential Oil Extraction Techniques for Venezuelan Lemons
(Mariuxi Fernández, Andrea Manosalva, Daniel Arias, Victor Perez, J. Escorihuela, I.Gonzalez, E. Villarroel, E.Perez, Diego Tresinari and Germania Marquina-Chidsey – Centro de Investigaciones Químicas, Escuela de Ingeniería Química, Facultad de Ingeniería-Universidad de Carabobo, Bárbula-Carabobo, Venezuela, et al.)

Chapter 11. Life Cycle Assessment of Supercritical Fluid Extraction Processes
(Juliana Albarelli, Diego Tresinari, R. Abel C. Torres and M. Angela A. Meireles – LASEFI (Laboratory of Supercritical technology: Extraction, Fractionation, and Identification of vegetable extracts)/DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, São Paulo, Brazil, et al.)

Chapter 12. Alternative Food Sources for the Production of Peptides with Subcritical Water
(Larry Oscar Chañi-Paucar, Daniel Lachos-Perez, Juliane Viganó and Paulo César Torres-Mayanga – School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil, et al.)

Index

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