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Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications

I. Technological Trends and Advances for the Dairy Research and Industry Nonconventional Technologies: Promising Stabilization Methods for the Fresh Dairy Sector INTRODUCTION DIFFERENT NONCONVENTIONAL TECHNOLOGIES IN THE DAIRY SECTOR HIGH-PRESSURE PROCESSING (HPP): GENERAL CONCEPT MECHANISMS OF ACTION ON MICROBIAL INACTIVATION APPLICATION OF HIGH-PRESSURE PROCESSING (HPP) TO DAIRY SECTOR PULSED HIGH-INTENSITY LIGHT TECHNOLOGY: GENERAL CONCEPT MECHANISMS OF ACTION ON MICROBIAL INACTIVATION APPLICATION OF PULSED LIGHT (PL) TREATMENT TO DAIRY SECTOR CONTINUOUS UV LIGHT IRRADIATION: GENERAL CONCEPT MECHANISMS OF ACTION ON MICROBIAL INACTIVATION APPLICATION OF CONTINUOUS UV-LIGHT IRRADIATION TO DAIRY SECTOR IONIZING RADIATION TREATMENT: GENERAL CONCEPT MECHANISMS OF ACTION ON MICROBIAL INACTIVATION APPLICATION OF IONIZING RADIATION TREATMENT TO DAIRY SECTOR ULTRASOUND TREATMENT: GENERAL CONCEPT MECHANISMS OF ACTION ON MICROBIAL INACTIVATION APPLICATION OF ULTRASOUND TREATMENT TO DAIRY SECTOR PULSED ELECTRIC FIELD (PEF) TREATMENT: GENERAL CONCEPT MECHANISMS OF ACTION ON MICROBIAL INACTIVATION APPLICATION OF PULSED ELECTRIC FIELD (PEF) TREATMENT TO DAIRY SECTOR FUTURE TRENDS AND RESEARCH OPPORTUNITIES KEYWORDS REFERENCES Bulgarian White-Brined Cheese: Beneficial Microbiota and Technology for Development of New Functional Foods INTRODUCTION CHEESE AT A GLANCE AND HISTORICAL PERSPECTIVE OF WHITE-BRINED CHEESE (WBC)SPECIFICATION OF CHEESE AS TRADITIONAL FERMENTED MILK PRODUCT OVERALL PRESENTATION OF TECHNOLOGY OF WHITE- BRINED CHEESE (WBC) MAKING TECHNOLOGICAL REQUIREMENTS FOR MILK IN WHITE- BRINED CHEESE (WBC) MANUFACTURE PASTEURIZATION AND CURDLING OF MILK PROCESSING OF CURD, PRESSING, AND FORMING OF WHITE- BRINED CHEESE (WBC)SALTING OF WHITE-BRINED CHEESE (WBC)PACKAGING AND RIPENING OF WHITE-BRINED CHEESE (WBC)WHITE-BRINED CHEESE (WBC) POSSESSES SEVERAL FUNCTIONAL CHARACTERISTICS BENEFICIAL MICROBIOTA OF BULGARIAN WHITE-BRINED CHEESE (WBC)STARTER MICROBIOTA IN WHITE-BRINED CHEESE (WBC)SECONDARY MICROBIOTA/NONSTARTER LACTIC ACID BACTERIA (NSLAB)IMPORTANCE OF MICROBIOTA IN THE PROCESS OF CHEESE RIPENING CHARACTERIZATION OF MICROBIOTA OF ARTISANAL SAMPLES OF BULGARIAN WHITE-BRINED CHEESE (WBC)ENVIRONMENTAL FACTORS, TYPE OF MILK AND MICROBIOTA OF TRADITIONAL SAMPLES OF "SIRENE"BIODIVERSITY OF AUTOCHTHONOUS LACTIC ACID MICROBIOTA IN TRADITIONAL WHITE-BRINED CHEESE (WBC) FROM DIFFERENT RURAL REGIONS OF BULGARIA CHARACTERIZATION OF VITAL NSLAB MICROBIOTA IN ARTISANAL SAMPLES OF WHITE-BRINED CHEESE (WBC), COLLECTED FROM DIFFERENT RURAL REGIONS OF BULGARIA LB. PLANTARUM AS A DOMINANT SPECIES IN NSLAB MICROBIOTA OF WHITE-BRINED CHEESE (WBC)FUNCTIONAL CHARACTERISTICS OF NSLAB MICROBIOTA OF TRADITIONAL BULGARIAN WBC IN VITRO ASSESSMENT OF PREBIOTIC UTILIZATION BY LB. PLANTARUM STRAINS ISOLATED FROM BULGARIAN WHITE-BRINED CHEESE (WBC)IN-VITRO ANTIBACTERIAL ACTIVITY OF LACTOBACILLI ISOLATED FROM BULGARIAN WHITE-BRINED CHEESE (WBC)CONCLUSION SUMMARY KEYWORDS REFERENCES Bioactive Carbohydrates: Safety Regulations and Applications for Dairy-Based Functional Foods INTRODUCTION BIOACTIVE CARBOHYDRATES: AN OVERVIEW INULIN FRUCTOOLIGOSACCHARIDES (FOS)GALACTOOLIGOSACCHARIDES (GOS)LACTULOSE BETA-GLUCAN MISCELLANEOUS BIOACTIVE CARBOHYDRATES APPLICATIONS IN DAIRY-BASED FUNCTIONAL FOODS PREBIOTICS AS BIFIDUS FACTOR SURVIVAL OF PROBIOTIC BACTERIA BIOACTIVE CARBOHYDRATES AS FAT SUBSTITUENTS IN DAIRY PRODUCTS YOGURT CHEESE ICE CREAMS MILK BEVERAGES AND FERMENTED MILK DRINKS DAIRY DESSERTS WHIPPED CREAM SAFETY REGULATIONS OF BIOACTIVE CARBOHYDRATES APPLICATION SUMMARY AND CONCLUSION KEYWORDS REFERENCES II. Emerging Technological Developments in the Food Research Industry Assessment of Quality of Confectionery Products Using Electronic Nose Technology INTRODUCTION PRINCIPLE AND INSTRUMENTATION USES OF E-NOSE IN FOOD INDUSTRIES E-NOSE APPLICATIONS FOR CONFECTIONERY PRODUCTS E-NOSE APPLICATION FOR QUALITY ASSESSMENT OF CHOCOLATE AND GUMMY CANDIES E-NOSE APPLICATIONS FOR QUALITY ASSESSMENT OF MUFFIN CONCLUSION KEYWORDS REFERENCES Supercritical Carbon Dioxide (SC-CO2 ) Extraction of Piperine: A Green Extraction Method for Biomolecule of Therapeutic Importance INTRODUCTION PIPERINE: A BIOMOLECULE OF THERAPEUTIC IMPORTANCE EXTRACTION OF PIPERINE FROM BLACK PEPPER USING GREEN TECHNOLOGIES EXTRACTION BY ENZYMATIC DIGESTION EXTRACTION USING GENERALLY REGARDED AS SAFE (GRAS) SOLVENTS EXTRACTION USING ULTRASOUND-ASSISTED SOLVENT EXTRACTION SUPERCRITICAL CARBON DIOXIDE (SCCO J EXTRACTION ENHANCEMENT OF YIELD OF PIPERINE DURING SC-CO2 EXTRACTION SOLUBILITY STUDIES AND MASS-TRANSFER OF PIPERINE IN SC-CО2: FACTORS AFFECTING SCALE-UP OF PIPERINE EXTRACTION FROM BLACK PEPPER BY SC-CO2 MATHEMATICAL MODELS OF SC-CО2 EXTRACTION FOR BIOACTIVE COMPONENTS FROM NATURAL SOURCES WITH SPECIAL EMPHASIS ON PIPERINE SC-CО2 EXTRACTION KINETICS OF PIPERINE FROM BLACK PEPPER MATRIX COMMERCIAL PRODUCTS/COMMERCIAL SC C02 EXTRACTED PIPERINE CONCLUSIONS KEYWORDS REFERENCES Silver-Based Solvent Extraction of EPA/DHA from Fish Oil: Chemistry and Process Development INTRODUCTION PROCESS CHEMISTRY AND MECHANISM OF SILVER-BASED SOLVENT EXTRACTION REACTION MECHANISM MOLECULAR MECHANISM OF REACTION BETWEEN Ω-3 PUFA WITH SILVER ION NATURE OF SILVER ION COMPLEXES DEVELOPING MINI FLUIDIC REACTOR EXPERIMENTAL SYSTEM DEVELOPMENT OF MINIFLUIDIC FLOW REACTOR LIQUID-LIQUID EXTRACTION (LLE) IN MINI-FLUIDIC FLOW REACTORS LIQUID-LIQUID EXTRACTION (LLE) IN STIRRED REACTOR POST EXTRACTION PROCESSING OF AQUEOUS AND ORGANIC EXTRACT SAMPLE PREPARATION AND ANALYSIS PERFORMANCE OF EXTRACTION IN MINI-FLUIDIC CHANNELS INFLUENCE OF INTERFACIAL TENSION (IFT)DEVIATION OF FLOW PATTERNS CONCEPTUAL PROCESS DESIGN OF SILVER-BASED EXTRACTION PROCESS LIQUID-LIQUID EXTRACTION (LLE) OF Ω-3 PUFA BASED ON AGNО3 SOLUTIONS KINETICS DETAILS LIQUID-LIQUID EXTRACTION (LLE) OF Ω-3 PUFA BASED ON AGNO3 SOLUTIONS DEVELOPMENT OF CONCEPTUAL PROCESS DESIGN BATCH PROCESSES CONTINUOUS PROCESSES USING MINI-FLUIDIC CONTACTING SYSTEM SOLVENT INVENTORY ANALYSIS BETWEEN BATCH PROCESS AND CONTINUOUS PROCESSES RECYCLE OF AGNО3 PROCESS ECONOMICS CONCLUSION, PROSPECTIVE FUTURE, AND RESEARCH OPPORTUNITIES SUMMARY KEYWORDS REFERENCES III. Potential Advanced Research in the Food, Health, and Processing Industry Metabiotics as Functional Metabolites of Probiotics: An Emerging Concept and Its Potential Application in Food and Health INTRODUCTION INHIBITORY METABOLITES OF PROBIOTICS AND THEIR IMPLICATIONS NEED OF METABIOTICS TYPES OF METABIOTICS MODE AND MECHANISM OF ACTION OF METABIOTICS CURRENT HEALTH IMPLICATIONS OF METABIOTICS PROTECTIVE ROLE IN CANCER PROTECTIVE ROLE IN GASTRO-INTESTINAL INTEGRITY PROTECTIVE ROLE IN NEUROLOGICAL DISORDERS PROTECTIVE ROLE IN DIABETES AND OBESITY PROTECTIVE ROLE IN IMMUNO-MODULATION PROTECTIVE ROLE IN PATHOGEN EXCLUSION CURRENT PROGRESS AND CHALLENGES PROSPECTIVE FUTURE AND RESEARCH DIRECTIONS CONCLUSION SUMMARY ACKNOWLEDGMENTS KEYWORDS REFERENCES Bacteriocins: Biosynthesis, Production, Purification, and Its Potential Applications in Food and Human Health INTRODUCTION BACTERIOCIN AND ANTIBIOTICS CULTIVATION OF LACTIC ACID BACTERIA (LAB) AND BACTERIOCIN PRODUCTION PURIFICATION OF BACTERIOCINS CONVENTIONAL METHODS AMMONIUM SULFATE PRECIPITATION APPLICATION POSSIBILITIES OF BACTERIOCIN IN FOODS SUMMARY AND CONCLUSION KEYWORDS REFERENCES Microbial Chitin Extraction From Waste Chitin: An Eco-Friendly Approach for Emerging Biotechnological Processes and Industrial Application INTRODUCTION BIOLOGICAL METHODS OF CHITIN ISOLATION ROLE OF PROTEASE PRODUCING BACTERIA ROLE OF LACTIC ACID FERMENTING BACTERIA ROLE OF NON-LACTIC ACID FERMENTING BACTERIA CHITIN EXTRACTION WITH ASTAXANTHIN RECOVERY PROCESSES COMBINED BIOLOGICAL AND CHEMICAL METHOD ADVANCED METHOD FOR CHITIN EXTRACTION APPLICATIONS OF CHITIN AND ITS DERIVATIVES FOOD INDUSTRY AND PACKAGING PHARMACEUTICAL AND BIOMEDICINAL APPLICATIONS AGRICULTURAL APPLICATIONS WASTEWATER TREATMENT CONCLUSION ACKNOWLEDGMENT KEYWORDS REFERENCES

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Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability
Maria Antonietta Colangelo, Marisa C. Caruso, Fabio Favati, Teresa Scarpa, Nicola Condelli, and Fernanda Galgano Abstract Food safety is a priority for the food industry and to achieve this result a correct plant sanitation programme is of the utmost importance. Among various disinfection techniques,...
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Effects of companies’ internationalization processes on the home-based industrial commons
Technological changes (mainly in digital innovation and integrated logistic developments) have enabled global openness in trading goods, services, information and production, giving manu- factoring firms the “perception” of being “footloose” companies (Baldwin and Evenett, 2015). Supra-local...
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Hygienic Design of Closed Equipment for the Processing of Liquid Food
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(Food protection and security: preventing and mitigating contamination during food processing and production)
PERSONAL HYGIENE PRACTICES DURING MAINTENANCE OPERATIONS IN THE FOOD INDUSTRY
Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues (e.g., allergens) and foreign materials in the food facility, and as such, can be a source of unwanted contamination of products. The transfer of contaminants can occur through a direct route, such...
(Food protection and security: preventing and mitigating contamination during food processing and production)
HYGIENE PRACTICES DURING MAINTENANCE OPERATIONS IN THE FOOD INDUSTRY
Recommended Hygiene Practices to Be Taken Before the Onset of Maintenance and Repair Operations The following pre-service practices may create the necessary hygienic conditions allowing maintenance and repair without compromising the safety of the food produced with that equipment once production...
(Food protection and security: preventing and mitigating contamination during food processing and production)
ENCAPSULATION OF NATURAL COLORS IN THE FOOD INDUSTRY
Encapsulation has recently been expanded in several sectors especially in the food industry and it is defined as the entrapment of a bioactive compound (also called core material) in a shell material (also called wall material) which can be either organic or inorganic. An important step in fabricating...
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APPLICATION OF ENCAPSULATED MINERALS IN THE FOOD INDUSTRY
With regard to the current disadvantages in fortifying food products with mineral salts through direct addition/mixing, application and incorporation of minerals encapsulated with a variety of coatings into food and drug formulations can provide unique benefits in developing novel functional products...
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Innovations in Food Industry
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Litigation Against the Food Industry
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(Food law for public health)
Litigation by the Food Industry Against Individuals
A rare type of litigation occurs when food companies sue individual persons. This is not common, but two noteworthy types of cases are explored here, both in the context of defamation. Defamation is the intentional false communication of information that harms a person or entity’s reputation. This...
(Food law for public health)