FOOD AND BEVERAGE CONSUMPTION AND HEALTH FOOD INDUSTRY ASSESSMENT, TRENDS AND CURRENT ISSUES No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services FOOD AND BEVERAGE CONSUMPTION AND HEALTH Additional books in this series can be found on Nova’s website under the Series tab Additional e-books in this series can be found on Nova’s website under the e-books tab FOOD AND BEVERAGE CONSUMPTION AND HEALTH FOOD INDUSTRY ASSESSMENT, TRENDS AND CURRENT ISSUES DORIS CUNNINGHAM EDITOR New York Copyright © 2016 by Nova Science Publishers, Inc All rights reserved No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher We have partnered with Copyright Clearance Center to make it easy for you to obtain permissions to reuse content from this publication Simply navigate to this publication’s page on Nova’s website and locate the “Get Permission” button below the title description This button is linked directly to the title’s permission page on copyright.com Alternatively, you can visit copyright.com and search by title, ISBN, or ISSN For further questions about using the service on copyright.com, please contact: Copyright Clearance Center Phone: +1-(978) 750-8400 Fax: +1-(978) 750-4470 E-mail: info@copyright.com NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers’ use of, or reliance upon, this material Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works Independent verification should be sought for any data, advice or recommendations contained in this book In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services If legal or any other expert assistance is required, the services of a competent person should be sought FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS Additional color graphics may be available in the e-book version of this book Library of Congress Cataloging-in-Publication Data Library of Congress Control Number: 2016945957 ISBN:  (eBook) Published by Nova Science Publishers, Inc † New York CONTENTS Preface Chapter Chapter Chapter Chapter vii 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 and Fabiano Jares Contesini Hygiene of Conveyor Belts for Food Production: Trends and Challenges Sebastjan Filip, Martina Oder, Eva Stražar and Rok Fink 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 Winemaking in Developing Countries: Challenges and Efficiency Anatoliy G Goncharuk, Dr Habil and Aleksandra Figurek 45 63 133 vi Chapter Index Contents 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 157 193 PREFACE This book provides an assessment of the food industry It discusses trends and current issues Chapter One gives an overview of the main microbial enzymes in the food industry Chapter Two focuses on trends and challenges for the hygiene of conveyor belts in food production Chapter Three identifies energy-saving opportunities (technological, organisational or behavioural) and describes tailored energy-saving measures in the food and drink industry Chapter Four evaluates and compares the efficiency of winemaking in two developing countries (Ukraine and Bosnia and Herzegovina) from the perspective of their development Chapter Five makes a comparison between Denominations of Origins (DO) in Castilla y León in a determined period of time of economical crisis of the wine industry Chapter – Enzymes are one of the most important tools in the food industry due to their applications for the obtainment of important compounds such as sweeteners, flavors and bioactive compounds, among others They can also be applied in food modification, including galactose hydrolysis of dairy products and juice clarification, as well as for recovery and recycling of industrial byproducts In the food industry, enzymes can be classified according to the substrate from the food product, for instance (I) carbohydrateactive enzymes such as amylolytic, pectinolytic, cellulolitic and hemicellulolitic enzymes, (II) enzymes applied to lipids and hydrophobic compounds including lipases and esterases, (III) enzymes applied to proteins present in food, such as several types of proteases For instance, starch is a polysaccharide that presents several applications in the food industry Starch can be degraded/modified by amylases for process improvement; α-amylases randomly act on α-1,4-glycosidic bonds producing malto-oligosaccharides, maltose or even glucose, while β-amylases act on non-reducing end of starch viii Doris Cunningham producing maltose Other amylases are also important for starch modification, including isoamylase and pulullanases Hemicellulases like xylanases can be used to obtain sweeteners, such as arabinose Regarding lipases and esterases, several industrially relevant compounds can be obtained including mono- and diacylglycerols, and polyunsaturated fatty acids (PUFAs) Fatty acids, in particular short-chain fatty acids, have significant impact in the flavor of food products Lipases can be applied to release short chain fatty acids from triglycerides in order to result in flavor enhancement or cheese ripening processes Proteases correspond to an important group of enzymes in the food industry, since they can be used for the production of important bioactive peptides that present biological activity, such as anti-oxidant and antihipertensive activities Although there are several sources of enzymes for the food industry use, microbial enzymes are highlighted since they can be obtained through fermentation processes In addition, several genetic engineering techniques, such as recombinant production strains and protein engineering have been studied in order to enhance enzymes performance as well as improve their production Therefore, the application of enzymes by food industry covers a very wide range of food processing techniques, which is fundamental for technological advances, resulting in more convenient and healthier products, with extended shelf life Chapter – Concerns for proper hygiene are greatest in food industry, where poor sanitation practices can lead to food related illnesses This is especially important in technology where foodstuff is in contact to surfaces for long period Conveyor belts are the linking element in many segments of the food industry and they are an important part of the process Cleaning methods can affect the amount of soil that is removed from the surface Choosing the right belt is vital for the efficiency and hygiene condition of the production line This chapter represent principles of conveyor belt for food industry, HACCP and cleaning and disinfection of conveyor surface Moreover, chapter includes also results of testing different methods removing B cereus from the surface of polyurethane conveyor belts Results of the research show that hurdle technology of cleaning agent and ultrasound is the most efficient Therefore cleaning in place system can maximize the cleanability of the belts by combining two or more methods for bacterial adhesion control Chapter – The food and drink industry is the largest and most dynamic manufacturing sector of the European Union With its 286,000 companies (mostly SMEs) and turnover share of 15%, it provides jobs for over million people There is an acute need to replace energy-intensive processes in this sector by new efficient ones The major energy consumption originates from Preface ix heating, cooling and drying processes, refrigeration, electrical drive systems, among others Refrigeration of food products can account more than 50% of the energy consumption This chapter identifies energy-saving opportunities (technological, organisational or behavioural) and describes tailored energysaving measures Best practices and measures for energy efficiency improvement are disclosure, which can be applied to infrastructures, cooling chambers, vapour compression refrigeration systems, compressed air systems, steam generator/hot water systems, among others Additionally, the use of renewable energies and procedures for analysis of the electricity consumption and power management are discussed These best practices and energy conservation measures may substantially improve the energy efficiency and competitiveness of agrifood companies and will ultimately benefit the consumers and society by reducing food price, food waste and carbon emissions Chapter – Purpose – The paper is devoted to evaluation and comparison of the efficiency of winemaking in two developing countries (Ukraine and Bosnia and Herzegovina) from the perspective of their development Design/methodology/approach – In the research, four models of Data envelopment analysis (DEA), correlation and other tools of the data analysis are used to analyse the efficiency of wineries in two developing countries Returns to scale, scale efficiency, super-efficiency and some other indicators are examined The research is based on the sample including 33 wineries from Ukraine and Bosnia and Herzegovina Findings – Having the same average efficiency and number of leaders, medium and large wineries in Ukraine are developing more efficiently than small wineries, whereas in Bosnia and Herzegovina, contrary, a small wine business is more efficient The authors found the high potential growth of efficiency in Ukrainian (up to 28.9%) and Bosnian wineries (up to 28.3%) The ways for its realization were suggested The cross-country efficiency analysis enabled us to find inter-country leaders in the wine industry They grouped inefficient wineries, calculated the potential to reduce inputs and found main directions to improve efficiency for each group Research limitations/implications – The research is limited to a single industry in only two developing countries Future research can be devoted to comparison of the efficiency of wineries in developed and developing countries The results can determine which countries can be leaders in the global wine market in the future Practical implication – This study has a practical implication Its results provide useful information for: researchers of wine market in developing countries to understand the current state, basic problems and efficiency levels of wineries in Ukraine and Bosnia Economic-Financial Performance from the Wine Industry … 191 Martín, M G M & Vidal, F (2001) Análisis comparativo de las bodegas cooperativas inscritas en las denominaciones de origen vínicas de la comunidad Valenciana Esic Market, 110, 143-168 Martín, V J C (2013) Consumo de vino en Espa Distribución y consumo, 2, 54-59 Namiki, N (2013) The performance implications of financial slack and its reduction during the great recession: the case of small-sized Japanese electronics companies The Clute Institute, 188-196 Nielsen, (2012) Presentación del Informe anual sobre el mercado de los vinos Denominación de Origen de Castilla y Ln AC Nielsen OEMV ,(2014) Balance vitivinícola campa 2013/2014 OEMV Olmeda, M & Castillo, J S (2014) Los sistemas regionales de la vitivinicultura en España: el caso de Castilla-La Mancha In Rẳl Compes and Juan S Castillo (Ed), La economía del vino en España y en el mundo, (pp 211-242) Espa: Cajamar Caja Rural Pindado, E & Alarcón, S (2015a) Quality strategies and profitability: A multilevel analysis in the meat industry In Cindy Porter (Ed), Business strategies Types, benefits and effects on firm performance., (pp 51-72) Nova Publisher Pindado, E & Alarcón, S (2015b) Factores de rentabilidad en la industria cárnica de Castilla y Ln Revista Espola de Estudios Agrosociales y Pesquero, 240, 39-75 Pindado, E (2013) Análisis económico financiero y caracterización de conglomerados empresariales de la industria cárnica castellanoleonesa Trabajo Final de Máster en Economía Agraria, Alimentaria y de los Recursos Naturales Madrid: Universidad Politécnica de Madrid, España Pinilla, V (1995) Cambio agrario y comercio exterior en la España contemporánea 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Some evidence from international data The Journal of Finance, 50, 14211460 Sánchez, J L (2014) El valor social y territorial del vino en Espa In Rẳl Compes and Juan S Castillo (Ed), La economía del vino en Espa y en el mundo, (pp 31-59) España: Cajamar Caja Rural 192 Francisco Andrés Díez-Zamudio and Silverio Alarcón Simon-Elorz, K., Castillo-Valero, J S & Garcia-Cortijo, M C (2015) Economic performance and the crisis: Strategies adopted by the wineries of Castilla-La Mancha (Spain) Agribusiness, 31(1), 107-131 Sogorb-Mira, F (2005) How SME uniqueness affects capital structure: Evidence from a 1994–1998 Spanish data panel Small Business Economics, 25(5), 447-457 Tarrazó, N R (2012) Caracterización económico-financiera del sector vitivinícola en Espa a través de ratios La situación de las cooperativas Valencia: Facultad de Administración y Dirección de Empresas, Universidad Politécnica de Valencia Vidal, F & Martín, M A (2005) Análisis económico-financiero de las empresas vinícolas que cotizan en el Índice General de la Bolsa de Madrid Esic Market, 120, 103-120 Vidal, F., Pastor, J., Borras, F & Pastor, D (2013) Efficiency analysis of the designations of origin in the Spanish wine sector Spanish Journal of Agricultural Research, 11(2), 294-304 INDEX A access, 52, 140 accounting, 158, 168 acetic acid, 16, 51 acid, 4, 12, 18, 23, 27, 33, 41, 90 active site, 23 actuators, 119, 126 additives, 3, 22, 28, 66 adhesion, 45, 50, 51, 54, 55, 60 adsorption, 40 advancement, Africa, 94 age, 97, 165 aging process, 161, 188 agricultural sector, 154 agriculture, 39, 73, 111, 115, 136, 155, 156, 159 air temperature, 72, 97, 98 albumin, alcohols, 12, 23 aldehydes, 23 Algeria, 160 alimentation, 165 alkaline media, 10 amino acid, 4, 8, 10, 23, 24, 25, 30 amylase, 2, 4, 6, 8, 9, 11, 13, 16, 17, 29, 32, 33, 35, 36, 40, 41, 42 angiosperm, 74 animal husbandry, 29 annual rate, 93 anthocyanin, 18 antimicrobial therapy, 61 apples, 74, 79, 115 aquaculture, 93, 95 Argentina, 163, 189 Asia, 67, 81 Asian countries, 76, 85 assessment, 59, 109, 110, 114, 115, 116, 118, 119, 120, 122, 125, 126, 127, 129, 130, 152, 153 assets, 142, 143, 146, 149, 152, 168, 169, 184, 187, 188 atmosphere, 64, 71, 79, 100, 101 ATP, 53 attachment, 60 audits, 96, 98, 107, 108 Austria, 116, 191 autonomous communities, 164 autonomy, 169 awareness, 109 B B cereus, 45, 54, 55, 56 Bacillus subtilis, 16, 27, 31, 32, 39, 40, 42, 43 Index 194 bacteria, 6, 7, 10, 11, 14, 29, 30, 31, 38, 40, 48, 50, 51, 55, 57, 58, 60, 70, 81, 90 bacterial cells, 50, 55 bacterium, 8, 36, 54 barriers, 6, 65 base, 142, 158 beef, 66, 67, 68, 69 beer, 3, 5, 9, 15, 23, 24, 31 benchmarking, 86, 95, 134, 149, 152, 154 benefits, 5, 32, 47, 65, 113, 168, 191 benzene, 13 beverages, 23, 25, 26, 27, 31, 39 bioavailability, 28 biocatalysts, 34 biochemistry, bioenergy, 39 bioinformatics, 10 biological activity, biomass, 38, 42 biotechnological applications, 33, 35, 36 biotechnology, 3, 8, 9, 32, 37, 39, 42, 43 black tea, 23, 40, 43 boilers, 86, 108 bonds, 2, 24 Bosnia, 133, 134, 135, 136, 142, 144, 145, 146, 148, 149, 151, 152, 154, 155 branching, 16 Brazil, 1, 110, 128, 164 breakdown, 17 buffalo, 79 burn, 86 businesses, 144, 145, 147 by-products, 3, 24, 26, 34, 111 C C thermocellum, 34 CAE, 113 caffeine, 13, 30, 40 calcium, 28, 36, 79 calorie, 3, 4, 15 capital productivity, 146, 149 carbohydrate, 2, 3, 4, 11, 30 carbon, 64, 90, 115 carbon dioxide, 90 carbon emissions, 64 cardiovascular disease, 16 carotene, 12, 29, 44 case study, 109, 113, 114, 118, 119, 123, 125, 126, 130, 156 casein, 25, 26 cash, 189 cash flow, 189 castor oil, catalytic activity, 3, 30, 35 catalytic properties, 42 cation, 28 cattle, 67 Cellulases, 4, 11, 12, 13, 29, 30, 31, 32, 35, 36, 39, 43 cellulose, 11, 17, 29, 37 Central Asia, 154 Central Europe, 59 challenges, 31, 43, 110, 111 cheese, 2, 3, 4, 5, 19, 22, 24, 25, 31, 34, 36, 37, 44, 81, 83, 84, 85, 86, 87, 96, 101, 102, 114, 121, 122, 128, 130 chemical, 3, 4, 11, 13, 14, 21, 28, 32, 36, 39, 48, 50, 51, 53, 55, 61, 73 chemical interaction, 50 chemicals, 51, 53 children, 165 Chile, 138, 163 China, 67, 76, 79, 85, 95, 122, 123, 129, 131, 140, 156, 162, 163, 164 chromatography, 18 circulation, 71, 72 clarity, 13, 27, 73 classification, 153 cleaning, 30, 31, 32, 39, 45, 48, 50, 51, 52, 53, 54, 55, 56, 57, 58, 70, 86, 107 cleavage, 14, 24 climate, 95, 111, 113 climate change, 95, 113 cloning, 8, Index CO2, 47, 64, 78, 100, 116, 119, 122, 126, 129 coatings, 51 cocoa, 4, 19, 30 cocoa butter, 19, 30 coffee, 15, 18, 22, 33, 46 colonization, 50 color, 4, 12, 18, 21 combustion, 72, 86, 107 commercial, 3, 11, 12, 18, 33, 34, 40, 53, 65, 95, 96 community, 120, 127, 158, 165, 166, 187, 189 comparative analysis, 97 compatibility, 41 competitiveness, 64, 70, 105, 107, 108, 109 complement, 155, 166 composition, 6, 7, 18, 19, 22, 37, 46, 50, 70, 73, 169 compost, 26, 43 compounds, 2, 3, 4, 6, 12, 13, 15, 18, 20, 21, 22, 30, 42, 50, 53 compression, 64, 98, 102 computer, 97, 146 computing, 191 condensation, 98 conditioning, 101, 102, 117, 124 configuration, 25 Congress, 59, 110, 114, 120, 121, 126, 127, 128, 129, 189 connective tissue, 26 conservation, 67, 78, 79, 87, 100, 116, 120, 121, 127 conserving, 27 constant prices, 136 construction, 9, 50, 64, 66 consumers, 3, 50, 57, 64, 85, 86, 94, 108, 121, 128, 164 consumption, 19, 27, 53, 63, 64, 66, 67, 68, 69, 70, 72, 75, 76, 77, 78, 79, 81, 82, 84, 85, 86, 88, 89, 92, 93, 94, 95, 96, 97, 98, 99, 103, 105, 106, 108, 109, 111, 112, 114, 115, 116, 118, 119, 122, 123, 125, 195 126, 129, 130, 131, 137, 146, 152, 158,159, 164, 165, 175 contact time, 52 contaminant, 54 contamination, 22, 47, 48, 56, 57, 58, 59 control measures, 49 conversion rate, 16 Conveyor Belts, 45, 46, 47, 48, 50, 51, 53, 54, 56, 57, 58, 61 cooking, 21, 26, 28, 88 cooling, 10, 63, 64, 70, 71, 78, 79, 81, 86, 88, 96, 97, 98, 101, 102, 107, 119 cooling process, 81 corn starch, 34, 44 correlation, 133 cost, 6, 8, 15, 20, 29, 70, 108, 109, 139, 142, 146, 155 costs of production, 29 cotton, 17, 31 cracks, 51, 52, 57 crops, 18, 40, 78, 160 crystallinity, 17 crystallization, 19 cultivars, 42 cultivation, 5, 6, 24 cultural differences, 76 cultural heritage, 161 culture, 6, 8, 33, 37, 58, 158 culture media, culture medium, current ratio, 183, 184 customers, 96, 139 cycles, 17, 48, 95, 169 cysteine, 23, 25 Czech Republic, 114 D dairy industry, 4, 32, 79, 113, 115 data analysis, 133, 174 data collection, 96, 97, 168 data processing, 97 data set, 65 196 database, 97, 157, 168 DEA, 133, 135, 138, 139, 140, 142, 143, 144, 146, 147, 152, 153, 155, 156 debt quality, 182, 183, 184, 187, 188 debts, 169, 182 decomposition, 139, 153 degradation, 14, 15, 17, 25, 37, 72 degumming, 4, 18, 21, 31, 33, 40, 44 dehydration, 72 DEL, 167 Denmark, 33, 113, 123, 130 dependent variable, 185, 186 depolymerization, 17 depression, 167 derivatives, 13, 25, 67 Designation of Origins, 158, 161 despair, 188 destruction, 47, 81 detection, 18 detergents, 16, 17, 41, 57 developed countries, 65, 73, 95, 134 developing countries, 133, 134 deviation, 174, 185, 186 diabetes, 16 diet, 3, 66, 74, 81 diffusion, 72 digestibility, 26, 29 disclosure, 64 diseases, 48 disinfection, 45, 50, 53, 55, 58, 61 disposition, 168 distribution, 65, 69, 73, 77, 79, 81, 88, 95, 96, 102, 103, 107, 114, 144, 165, 174, 175, 180 diversity, 11, 71 DNA, DOI, 42, 117, 118, 124, 125 domestic policy, 134 dough, 14, 20, 26, 27, 30, 40, 53, 71 draft, 111, 155 drainage, 28 drawing, 146 dressings, 22, 23 Index drying, 15, 63, 70, 71, 72, 98, 110, 120, 121, 127 duality, 154 durability, E E coli, economic activity, 70, 135 economic crisis, 74, 164, 187 economic performance, 186 economical crisis, 157, 158, 165, 175, 188 education, 115, 139 efficiency level, 134, 139 effluent, 4, 27, 28, 29, 30, 40 egg, 19, 22, 25, 31, 32, 36, 37, 38, 40, 43 Egypt, 31 elaboration, 24, 70, 157, 167, 168, 187 electricity, 6, 64, 70, 86, 88, 96, 97, 114, 118, 122, 125, 129 employees, 142, 144, 146, 149, 151, 152, 165 endosperm, 15 energy, 3, 15, 63, 64, 67, 70, 78, 79, 86, 88, 89, 92, 95, 96, 97, 98, 99, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 114, 115, 116, 117, 118, 119, 121, 122, 123, 124, 125, 126, 128, 129, 130, 131 energy conservation, 64, 95, 110 energy consumption, 63, 64, 70, 86, 88, 89, 92, 95, 96, 98, 99, 103, 105, 106, 108, 109, 111, 112, 114, 115, 116, 118, 119, 122, 123, 125, 126, 129, 130, 131 energy efficiency, 63, 64, 70, 79, 86, 95, 96, 97, 98, 105, 108, 109, 114, 115, 117, 118, 121, 122, 124, 125, 128, 129, 130 energy expenditure, engineering, 36, 37, 117, 124 England, 122, 129 environment, 10, 28, 51, 95, 102, 110, 164, 191 environmental conditions, 71 environmental impact, 107, 108 Index environmental issues, 46 environmental management, 35 environments, 54, 120, 127 enzymatic activity, 26 enzyme inhibitors, enzymes, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 23, 24, 28, 29, 30, 31, 32, 33, 35, 36, 38, 39, 40, 41, 42, 43, 51 epitopes, 24 equality, 174, 175, 176, 182 equilibrium, 93 equipment, 48, 51, 53, 57, 59, 64, 88, 95, 96, 97, 101, 146, 152 equity, 168, 169 ester, 20 esterases, 2, 4, 17, 27, 28 ethanol, 4, 6, 16 ethylene, 33 ethylene glycol, 33 Europe, 64, 67, 68, 69, 73, 74, 75, 76, 77, 79, 81, 84, 85, 86, 88, 91, 92, 93, 94, 154, 158, 162, 163, 164, 166 European Union, 63, 66, 79, 80 evidence, 50, 190, 191 evolution, 9, 10, 30, 43, 44, 67, 69, 73, 95, 160, 161, 162, 163, 176 excretion, 28, 29 execution, 117 experimental design, 7, 37 exploitation, 93 exportation, 159, 160, 161, 162, 166, 187 exporter, 95 exports, 66, 158, 160 exposure, 51, 60, 78 external environment, 97 external financing, 185 extraction, 4, 7, 12, 13, 18, 23, 29, 30, 32, 37, 41, 65 extracts, 3, 5, 13, 15, 23, 26, 31, 40 197 F factories, 181, 183 families, 33, 165 farmers, 139 farms, 140 fat, 9, 19, 22, 28, 30, 44, 47, 61 fatty acids, 2, 4, 13, 19, 20, 21, 22 feedstocks, 38, 42 fermentation, 2, 6, 7, 13, 14, 18, 23, 24, 25, 31, 33, 35, 38, 40, 41, 42, 43, 89, 90, 91 fiber, 4, 18, 21, 41, 98 fibrinolytic, 40 films, 17, 28 filtration, 15, 30, 87 financial, 134, 139, 152, 157, 158, 159, 168, 169, 174, 185, 188, 191 financial ratios, 152, 158, 159, 169, 174 financial resources, 185 financial statements, 158, 168 fish, 5, 25, 40, 65, 93, 94, 95, 103, 105 fisheries, 93 fishing, 93 fixation, 21 flavor, 2, 5, 18, 20, 22, 23, 25, 26, 30, 35, 43 flights, 54 flooring, 98 flora, 28 flora and fauna, 28 flour, 14, 20, 21, 30, 37, 38, 39, 53 fluid, 97, 102, 115 Food and Drug Administration (FDA), 47 food chain, 73 food industry, 2, 3, 4, 5, 9, 11, 12, 13, 15, 19, 23, 27, 29, 30, 37, 38, 39, 41, 45, 46, 47, 48, 50, 51, 55, 57, 59, 60, 69, 86, 110, 112, 114, 115, 125, 131 Food Production, 45, 46, 54, 154 food products, 2, 26, 59, 63, 65, 88, 96, 104, 107, 108 food safety, 46, 47, 48, 52, 53, 58, 59, 60, 64, 73, 79, 111, 113, 116 Index 198 food security, 65, 81 foodborne illness, 48 formation, 5, 13, 27, 51, 52, 54, 57, 58, 59, 60, 61, 120, 126 fragments, France, 79, 85, 92, 112, 113, 115, 134, 158, 159, 160, 161, 162, 163 freezing, 47, 71, 96, 97, 98 freshwater, 93 fructose, fruits, 12, 74, 75, 76, 77, 78, 79, 99, 103, 110, 112, 128 fuel prices, 70 functional food, 15, 18, 25 fungi, 6, 10, 11, 14, 24, 26, 29, 39 fungus, G gastrointestinal tract, 26, 33 GDP, 136 gelation, 23, 25 genetic engineering, geographical origin, 158 geothermal heat pump, 128 Germany, 55, 79, 81, 85, 163 germination, 15 global demand, 67 global warming, 95 glucoamylase, 16, 44 glucose, 2, 4, 10, 11, 13, 16, 43 glucosidases, 11, 12 glucoside, 14 glutathione, 25 glycerol, 19, 21, 22, 44 glycogen, 16 glycoside, 34 goat milk, 87 Great Britain, 159 Greece, 121, 128, 131, 154 greenhouse, 64, 109, 116 greenhouse gas, 64, 109, 116 greenhouse gas emissions, 116 growth, 6, 8, 11, 27, 28, 29, 46, 47, 50, 66, 69, 73, 75, 134, 139, 146, 148, 149, 150, 152, 169, 184, 186, 187, 189 guidelines, 47, 64 H habitat, half-life, 10 harvesting, 78, 119, 126 hazards, 47, 48, 49 haze, 5, 27 health, 19, 26, 29, 32, 42, 50, 51, 86, 110 health problems, 19 hemicellulose, 14, 16 Hemicellulose, 13, 16 heterogeneity, 14 high fat, 54 higher education, 152 history, 59, 90 homogeneity, 179, 180, 183 host, HPV, 44 human, 3, 46, 51, 60, 72, 73, 74, 93, 139 human activity, 139 human health, 46, 51, 60 humidity, 5, 70, 71, 72, 79, 88, 97, 100 hydrogen, 16, 51 hydrogen peroxide, 16, 51 hydrolysis, 2, 4, 5, 11, 12, 14, 15, 16, 21, 24, 25, 27, 28, 32, 33, 38, 39, 42, 43 hydrophobicity, 20, 50 hygiene, 45, 46, 50, 51, 52, 53, 54, 57, 58, 59, 66 hypothesis, 179, 189 I ICE, 64 ideal, 78, 90 identification, 65 immersion, 79 immobilization, 17 Index impact assessment, 60, 155 imports, 95 improvements, 65, 97 impurities, 21, 90 in vitro, 34 in vivo, 34 income, 169 India, 67, 76, 162 indirect effect, 138 individuals, 26 inducible enzyme, 11 industrial environments, 128 industrial transformation, 24 industries, 3, 4, 6, 16, 20, 29, 31, 39, 58, 60, 65, 66, 69, 70, 71, 72, 73, 86, 87, 95, 96, 97, 98, 101, 102, 105, 108, 111, 112, 114, 116, 118, 119, 121, 122, 123, 125, 126, 128, 129, 130, 131, 151, 187 inefficiency, 140, 144, 145, 150, 152 inequality, 175, 179, 181 infants, 24 infrastructure, 97, 101, 107, 108 ingredients, 11, 15, 25, 26, 71 inhibition, 60 inoculum, insects, 26 insertion, 9, 10 instant noodles, 21 institutions, 109 insulation, 97, 108 integration, 112, 159 intensive farming, 154 interference, 122, 130 internal processes, 139 investment, 65, 139, 154, 161, 165, 187, 188 IRC, 115 iron, 28 isolation, isomerization, 10 issues, 35, 109, 116 Italy, 85, 111, 134, 158, 162, 163 199 J Japan, 76, 85, 95, 121, 128, 129 Jordan, 38 K ketones, 22 L lactic acid, 90 lactose, lead, 5, 20, 28, 45, 47, 48, 50, 56, 57, 95 leakage, 21 leaks, 107 learning, 139 LED, 107 life cycle, 65 lifetime, 54 lipases, 2, 4, 5, 7, 9, 11, 19, 20, 21, 22, 23, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 38, 41 lipids, 2, 3, 4, 19, 23, 28 liquidity, 169, 184, 186, 187, 188 Listeria monocytogenes, 58, 59, 61 livestock, 79 logistics, 109 low temperatures, 16 Luo, 44 M Macedonia, 59 magnitude, 180, 188 Maillard reaction, 25 majority, 7, 18, 50, 88, 103, 165 maltose, 2, 16, 17, 41 mammals, 79 management, 49, 64, 65, 107, 108, 112, 113, 114, 137, 139, 148, 154, 155, 169, 179, 181 200 Index manipulation, 10, 30, 59 Manju, 13, 38 manufacturing, 15, 24, 35, 37, 44, 63, 66, 71, 72, 86, 87, 89, 95, 96, 97, 101, 102, 108, 109, 139, 187, 190 manure, 28 marine environment, 93 materials, 4, 15, 16, 32, 46, 47, 48, 50, 51, 52, 54, 56, 58, 59, 97, 107, 118, 135, 142, 146 matrix, 15, 61 matter, 155 maturation process, 87 measurement, 139, 176 meat, 5, 23, 24, 25, 26, 31, 40, 46, 54, 60, 65, 66, 67, 68, 69, 70, 71, 86, 96, 98, 103, 105, 110, 112, 114, 115, 118, 122, 123, 125, 129, 130, 175, 176, 180, 181, 182, 183, 191 mechanical properties, 20 media, 4, 10, 36, 188 median, 174, 175, 176, 179, 180, 181, 182, 183, 184, 188 medical, 17 Mediterranean, 69, 136, 158 melting, 19 membranes, 30, 31 metabolites, metals, 21 meter, 89, 105 methanol, methodology, 17, 133, 158 methyl cellulose, 43 Microbial Enzymes, 1, 2, 3, 5, 10, 30, 31, 41 microorganisms, 5, 7, 8, 10, 11, 16, 18, 26, 28, 29, 30, 42, 43, 46, 47, 50, 52, 57, 59, 70, 78 microstructure, 41 mixing, 26, 71 MLT, 39 modernisation, 129 modifications, 8, 11, 17, 33 moisture, 6, 7, 47 molasses, 37 molecular structure, 11 molecular weight, 25 molecules, motivation, 154 multiplication, 57, 140 mutations, N nanocomposites, 58 National Academy of Sciences, 61 natural food, 48 natural gas, 70, 103 natural selection, 28 Netherlands, 110 New Zealand, 116 nitrogen, 7, 24, 27, 28, 29, 31 Norway, 94, 95 null, 174, 175, 176, 177, 178, 179, 180, 182, 183 null hypothesis, 174, 175, 176, 177, 178, 179, 180, 182, 183 nutrients, 6, 7, 28, 50 nutrition, 4, 26 O Oceania, 94 OECD, 115, 155 oil, 4, 9, 13, 18, 21, 28, 30, 33, 37, 40, 44, 48, 70 oleic acid, 19 oligopoly, olive oil, 13, 29, 41, 73 operations, 47, 60, 70, 71, 72, 86, 97, 139 opportunities, 63, 112, 147 optical density, 55 optical fiber, 17 optimization, 27, 33, 35, 39 organic matter, 28 organic solvents, organism, 33 Index organize, 161 organs, 75 overproduction, 144 overweight, 19 oxidation, 20, 51, 90 oxygen, 4, 5, 28 P Pacific, 40 palm oil, 19 parallel, 121, 122, 128, 130, 158 Pareto, 139 pasta, 21, 22, 35, 42 pasteurization, 81 patents, 23 pathophysiology, 61 PCT, 32 Pectinase, 13, 17, 18, 27, 31, 33, 39 peptidase, 27 peptides, 2, 4, 24, 25, 26, 30, 40, 51 perforation, 51 performance indicator, 97 permit, 158 peroxide, 16, 32 pH, 6, 8, 9, 10, 17, 21, 35, 43, 61 pharmaceuticals, 16, 139, 154 phenolic compounds, 18 phosphate, 28 phospholipids, 21 phosphorus, 28 physical characteristics, 96 physical properties, 11 pigs, 26, 28, 29, 71, 72 plants, 10, 13, 16, 18, 54, 58, 59, 72, 75, 86, 96, 97, 100, 110, 142, 162 playing, 79 PM, 42, 57, 113 point mutation, 10 Poland, 129 polluters, 29 pollution, 111 polymerization, 16, 18 201 polymers, 13, 30, 58 polypeptide, 23 polysaccharides, 2, 14, 15, 33 polyunsaturated fat, 2, 19, 20 polyunsaturated fatty acids, 2, 19, 20 polyurethane, 45, 54, 56, 57, 98, 107 polyurethane foam, 98 population, 66, 73, 75, 86, 93, 95 population growth, 93 Portugal, 63, 65, 66, 67, 68, 69, 70, 71, 73, 74, 75, 76, 77, 79, 81, 82, 85, 86, 90, 91, 92, 94, 96, 108, 110, 111, 112, 113, 114, 115, 116, 118, 119, 120, 121, 122, 123, 125, 126, 127, 128, 129, 130, 131, 189 positive correlation, 146, 151 postal service, 139 potassium, 20 potato, 16, 35, 47 poultry, 26, 28, 29, 46, 54, 59, 66, 67, 68, 69 preparation, 17, 18, 27, 34, 35, 46, 67, 71, 88 preservation, 58, 61, 88, 97, 100, 102 prevention, 5, 111 primary products, 11 principles, 45, 46, 47, 48, 49, 58, 61 probiotic, 29 producers, 46, 67, 76, 79, 81, 85, 96, 100, 134, 137, 138, 140, 155, 156, 161, 166, 190 product design, 51 production costs, 30 production function, 138 productive efficiency, 140, 156 profitability, 148, 158, 159, 168, 176, 184, 185, 186, 187, 188, 190, 191 project, 64, 109, 111, 112, 191 proliferation, 161 proline, 44 promoter, propane, 103 Index 202 proteases, 2, 4, 5, 7, 11, 22, 23, 24, 25, 26, 27, 29, 30, 31, 32, 34, 35, 36, 37, 40, 42, 43 protected areas, 158 protein design, 9, 10, 30 protein engineering, 2, protein folding, protein hydrolysates, 25, 41 protein structure, 10, 27 proteins, 2, 4, 10, 24, 25, 26, 27, 28, 30, 40, 44, 60 proteolytic enzyme, Pseudomonas aeruginosa, 40, 60 public awareness, 19 public health, 115 pulp, 12, 18, 37, 90 pumps, 86 purification, 30, 38, 39, 41 purity, PVC, 54 Q quality improvement, quantification, 65, 97, 109 R radiation, 51 ratio analysis, 174 raw materials, 46, 47, 49, 65, 71, 73, 87, 97, 102, 108, 146, 152 reaction time, 17 reactions, 16, 17, 20, 25, 36, 37, 78 reception, 70, 98 recession, 187, 191 recommendations, 108 recovery, 2, 12, 13, 35 recycling, red wine, 18, 90, 159, 166, 167, 180, 181 reducing sugars, 25 Refrigeration Applications, 63, 116 regions of the world, 158 regioselectivity, regression, 138, 158, 174, 184, 186, 187, 188, 189, 190 regression analysis, 158, 174, 187, 189 regression model, 184, 187, 189 regulations, 155 rejection, 175, 177, 178, 179, 182, 183 relevance, 78, 187 reliability, 105, 142 renewable energy, 108, 109 renewable fuel, 38 reputation, 134 requirements, 8, 37, 46, 48, 49, 50, 53, 93, 95, 103, 125, 131 resale, 96, 99, 103 researchers, 10, 134, 139, 140 reserves, 78, 141, 146, 148 residuals, 51 residues, 6, 7, 14, 23, 28, 33, 41, 51, 52, 53 resistance, 8, 20, 53, 60 resources, 67, 93, 95, 139, 153, 156, 158, 161, 168 respiration, 78 response, 6, 17, 110, 188 restoration, 136 retail, 65, 73, 88 returns to scale, 140, 156 reusability, 17 reverse osmosis, 30 Rhizopus, 32 risk, 16, 24, 48, 51, 52, 53, 57, 60, 169 risk management, 48 Romania, 163 room temperature, 55 root, 38 roses, 6, 40, 159 roughness, 51, 54, 58 RTS, 140, 144, 145, 147, 148 rubber, 46, 107 rules, 65, 66, 73, 161 rural development, 154, 155 Russia, 122, 129 Index S safety, 47, 48, 49, 50, 51, 52, 61, 64, 66, 72, 86, 109, 115 salinity, 16 salmon, 58 Salmonella, 60, 61 sanitation practices, 45, 57 Sarajevo, 152, 154, 155 saturated fat, 19 savings, 107, 108, 109, 114, 122, 129 scaling, 10 scarcity, 95 science, 59, 61 seafood, 46 seasonal flu, 10 secrete, security, 47, 107, 108, 184 SECV, 105, 106 seed, 13 self-sufficiency, 66 sensing, 128 sensitivity, 109, 115 sensitization, 24 sensors, 119, 126 serine, 23, 40 services, 95, 136, 190 sewage, 29 SGP, 43 shear, 20, 51, 60 sheep, 26, 70, 71, 79, 83, 86, 87 shelf life, 2, 14 short supply, 19 shortage, 141 showing, 16, 176, 183 side chain, 14 silver, 61 simulation, 115, 117, 124 single market, 66 skin, 18, 42, 89 sludge, 28, 29, 40 small business, 144, 145 small firms, 190 203 smoking, 70 society, 64 sodium, 51 sodium hydroxide, 51 solid state, 35, 38, 41 solubility, 3, 17, 25, 26 solution, 7, 8, 13, 25, 47, 57, 98 South Africa, 156, 163 soybeans, 75 Spain, 94, 122, 130, 134, 157, 158, 159, 160, 161, 162, 163, 164, 165, 166, 175, 192 specialization, 158 species, 7, 11, 70, 74, 78, 100 specific surface, 50 spore, 54, 56 stability, 3, 9, 10, 12, 20, 21, 23, 32, 36, 44 stabilization, 9, 70, 71, 72 standard deviation, 101 starch, 2, 9, 15, 16, 17, 19, 20, 21, 30, 35, 39, 40 starch granules, 15, 21 statistics, 156, 175 storage, 4, 13, 27, 65, 67, 71, 72, 88, 96, 98, 105, 106, 107, 110, 111, 114, 116, 118, 119, 126 stress, 52, 60 structural characteristics, 24 structure, 10, 17, 20, 25, 32, 74, 89, 136, 137, 153, 169, 170, 171, 172, 173, 175, 177, 179, 181, 184, 185, 186, 187, 189, 190, 191, 192 subgroups, 23 subsidy, 162 substitutes, 19, 22, 30 substitution, 20, 61 substrate, 2, 3, 4, 6, 7, 9, 19, 29, 34, 43 sucrose, sugar beet, 47, 75 sugarcane, 6, 16, 32, 40 sulfur, Sun, 59, 156 supplementation, 12, 13, 15, 29 Index 204 supplier, 160 supply chain, 64, 86 surface tension, 60 surfactants, 30 sustainability, 64, 70, 79 sustainable development, 114, 118, 125 sweet potato starch, 16 sweeteners, 2, 10, 15 swelling, 17, 21 Switzerland, 118, 125 synergistic effect, 20, 30, 51, 55 synthesis, 4, 25 T Taiwan, 41 tanks, 90 tannins, 89 target, 161 tariff, 97, 159 technical efficiency, 138, 140, 155 techniques, 2, 9, 10, 20, 39, 78, 79, 108, 138 technological advances, technologies, 13, 46, 60, 64, 78, 108, 111, 116, 138, 146, 148, 152 technology, 3, 34, 45, 46, 50, 51, 55, 56, 57, 61, 79, 86, 97, 134 temperature, 5, 6, 8, 17, 43, 47, 50, 51, 52, 60, 61, 70, 71, 72, 78, 79, 87, 88, 89, 100, 109 terminals, 23 terpenes, 12 territorial, 191 territory, 161 test procedure, 119, 126 testing, 45, 123, 130 textiles, 16 texture, 4, 13, 14, 22, 35 Thailand, 95 thermal decomposition, 20 thermal degradation, 25 thermal energy, 64, 103, 118 thermal resistance, 98, 107 thermodynamic parameters, 36 thermostability, 10, 20, 44 thinning, 128 titanium, 60 tobacco, 165 total energy, 65, 70, 95, 103, 105, 106 transesterification, 4, 19, 36 transformation, 165 transport, 47, 67, 88 transportation, 60, 65, 95 treatment, 4, 12, 13, 17, 18, 22, 23, 27, 28, 29, 30, 43, 55, 56 triglycerides, 2, 19, 22 Turkey, 163 turnover, 63, 66, 78, 86, 169, 175, 179, 180, 181, 184, 185, 187, 188, 189 U Ukraine, 133, 134, 135, 136, 138, 142, 143, 144, 145, 146, 149, 151, 154, 155 ultrasound, 45, 51, 55, 56, 57, 58 uniform, 107 United Kingdom, 83, 123, 130 United Nations, 111, 112, 116, 154 United Nations Industrial Development Organization, 116 United States (USA) , 36, 37, 38, 40, 43, 44, 47, 59, 61, 67, 79, 83, 95, 163, 164 universities, 66 urea, 7, 29 V vacuum, 79 Valencia, 164, 181, 192 validation, 48 variables, 115, 140, 141, 142, 184 variations, 95, 180 varieties, 22, 39, 136, 166, 167 vegetable oil, 19, 21, 44 vegetables, 54, 72, 73, 74, 75, 76, 77, 78, 79, 99, 110, 128 Index vehicles, 88 velocity, 119, 125 ventilation, 114 versatility, viscosity, 12, 15, 25, 30, 33 vitamins, 78 W war, 136 waste, 6, 8, 18, 21, 24, 26, 28, 29, 40, 52, 54, 64, 112, 120, 127 waste treatment, 29 wastewater, 18, 21, 28, 29, 30, 31 water, 4, 6, 14, 15, 17, 21, 27, 28, 48, 52, 53, 57, 58, 61, 64, 67, 78, 79, 86, 88, 103, 139, 155 weakness, 168 205 wear, 57 weight loss, 71, 78 wine industry, 27, 134, 136, 144, 145, 146, 148, 150, 152, 161, 166, 176, 180, 185, 188 Winemaking, 18, 27, 32, 39, 89, 133, 134, 138, 140 Wisconsin, 111, 115 wood, 46, 50, 60, 72 workers, 146, 149, 165 worldwide, 67, 69, 75, 76, 79, 83, 85, 90, 91, 92, 93, 95, 115 Y yeast, 3, 6, 8, 14, 18, 24 yield, 12, 15, 16, 21, 23, 41, 44 yolk, 22, 36, 40 .. .FOOD AND BEVERAGE CONSUMPTION AND HEALTH FOOD INDUSTRY ASSESSMENT, TRENDS AND CURRENT ISSUES No part of this digital document may be reproduced,... can be found on Nova’s website under the e-books tab FOOD AND BEVERAGE CONSUMPTION AND HEALTH FOOD INDUSTRY ASSESSMENT, TRENDS AND CURRENT ISSUES DORIS CUNNINGHAM EDITOR New York Copyright © 2016... discusses trends and current issues Chapter One gives an overview of the main microbial enzymes in the food industry Chapter Two focuses on trends and challenges for the hygiene of conveyor belts in food