"Food Processing" ed. by Romina Alina Marc, Antonio Valero Díaz, Guiomar Denisse Posada Izquierdo

In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge.

The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.

Contents
1.Introductory Chapter: A Global Presentation on Trends in Food Processing
2.Olive Processing: Influence of Some Crucial Phases on the Final Quality of Olive Oil
3.Powder Technology
4.Valorization of the Seeds (Almonds and Oil) of the Spontaneous Argan of Tindouf and the Other Experimental Domesticated Argan of Mostaganem in Algeria
5.Microbiological Quality of Chicken Meat Fed with Olive Leaves (Olea europaea L.)
6.Autochthonous Breeds of Republic of Serbia and Valuation in Food Industry: Opportunities and Challenges
7.High Hydrostatic Pressure Treatment of Meat Products
8.Gamma Irradiation and High Hydrostatic Pressure Applied to Hamburger Conservation
9.Importance and Applications of Ultrasonic Technology to Improve Food Quality
10.Effect of Polyethylene Glycol 3350 on the Handling Properties of Low Salt Wheat Dough Formulations
11.Glycation of Animal Proteins Via Maillard Reaction and Their Bioactivity
12.Packaging Design Alternatives for Meat Products