Food Quality, Safety and Technology

196 Pages·2013·2.86 MB·English

by  Rene A. S. Campos, Fabio Vianello, Luciana F. Fleuri, Valber A. Pedrosa, Paola Vanzani (auth.), Giuseppina P. P. Lima, Fabio Vianello (eds.)

Giuseppina P. P. Lima · Fabio Vianello
Editors
Food
Quality,
Safety and
Technology
Food Quality, Safety and Technology
ThiSisaFMBlankPage
Giuseppina P.P. Lima (cid:129) Fabio Vianello
Editors
Food Quality, Safety and
Technology
Editors
GiuseppinaP.P.Lima FabioVianello
DepartmentofChemistry DepartmentofComparativeBiomedicine
andBiochemistry andFoodscience
Sa˜oPauloStateUniveristy(UNESP) UniversityofPadua
Botucatu Padua
Brazil Italy
ISBN978-3-7091-1639-5 ISBN978-3-7091-1640-1(eBook)
DOI10.1007/978-3-7091-1640-1
SpringerWienHeidelbergNewYorkDordrechtLondon
LibraryofCongressControlNumber:2013956593
©Springer-VerlagWien2013
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Preface
Theimportance ofsafeandhigh-quality foodproducts is doubtlessandconsumer
demand for increased food quality and safety assurances moves down the chain
with retailers and service providers asking suppliers and producers to provide
verifiable proof that robust food quality and safety control systems have been
effectively implemented. Furthermore, new analytical systems and process devel-
opment are needed for a rigorous, credible food safety and quality management
systeminordertoreduceassessmentinconsistenciesandproductioncosts.Thenew
global environment for food trade places considerable obligations on both
importing and exporting countries to strengthen their food control systems and to
implement and enforce risk-based food control strategies. Consumers are taking
unprecedented interest in the way food is produced, processed, and marketed and
are increasingly calling for their governments to accept greater responsibility for
foodsafetyandconsumerprotection.
Thisbookcollectsselectedcontributionsfromseveralresearchers,comingfrom
Brazil,Italy,andSpain,workinginthefieldoffoodscience,andparticipatingatthe
II spring school in “Food Quality, Safety and Technology,” which was held in
Botucatu(SP, Brazil), on September 24th–27th, 2012, at the BotucatuCampus of
the Universidade Estadual Paulista “Julio Mesquita Filho” (UNESP). The goal of
theconferencewastoprovideascientificforumcoveringlargeareasofagronomy,
nutrition, food science and technology, veterinary, and related areas to food tech-
nologydevelopment,anditwasaddressedtoeducational,careeradvancement,and
networking opportunities teachers, professionals, and graduate and postgraduate
students in Food Science, Food and Agriculture Engineering, Veterinary, Science
and Food Technology, and related areas by providing an exchange of knowledge
and technologies. The initiative aimed at the delivery of consistent, globally
recognizedscientificprinciplesonfoodsafetyandquality,whichcouldbeconsis-
tently applied to industry and production sectors and stakeholders, taking into
account that effective food control systems are essential to protect the health and
v
vi Preface
safetyofdomesticconsumers,enablingtheassuranceofsafetyandqualityoffoods
entering in the international trade, and to ensure that imported foods conform to
nationalrequirements.
Botucatu,Sa˜oPaulo,Brazil GiuseppinaPacePereiraLima
Padua,Italy FabioVianello
Acknowledgments
We would like toexpress our gratitude tothe many people who encouraged usto
organize this book and to all authors and our collaborators, who provided great
support,talkedthingsover,read,wrote,offeredcomments,andallowedustoquote
theirremarks.Moreover,wewouldalsoliketoconveythankstoProf.JuliusCesar
Durigan, rector of the Universidade Estadual do Sao Paulo (Brazil), and Prof.
Giuseppe Zaccaria, rector of the University of Padua (Italy), for providing the
financialmeansofsupport.WewouldliketoacknowledgeProf.RobertoSpandre,
scientific attache` at the Italian Embassy in Brazil, for his kind availability and
encouragements.Finally,wearegratefultoallwhoassistedus,atSpringer-Verlag,
intheediting,proofreading,anddesignofthepresentbook.
GiuseppinaPacePereiraLima
FabioVianello
vii
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Contents
PartI FoodQuality
1 AntioxidantsinBrazilianPlantSpecies. . . . . . . . . . . . . . . . . . . . . 3
ReneA.S.Campos,FabioVianello,LucianaF.Fleuri
ValberA.Pedrosa,PaolaVanzani,andGiuseppinaP.P.Lima
2 QualityandPotentialHealthyTraitsinVegetablesandBerries. . . 17
PaoloSamboandCarloNicoletto
3 UnitProcessingOperationsintheFresh-CutHorticulturalProducts
Industry:QualityandSafetyPreservation. . . . . . . . . . . . . . . . . . . 35
FranciscoArte´s-Herna´ndez,PerlaA.Go´mez,andFranciscoArte´s
4 AnalyticalAspectsforTropicalMeatQualityAssessment. . . . . . . 53
LuisArturLoyolaChardulo,AntoˆnioCarlosSilveira,andFabioVianello
5 LycopeneBioavailabilityandItsEffectsonHealth. . . . . . . . . . . . . 63
AnaLuciaA.FerreiraandCamilaRenataCorreˆa
6 ThePostharvestofTropicalFruitsinBrazil. . . . . . . . . . . . . . . . . . 77
Patr´ıciaMariaPintoandAngeloPedroJacomino
PartII FoodSafety
7 ImpactofAnimalFeedingontheNutritionalValue
andSafetyofFoodofAnimalOrigin. . . . . . . . . . . . . . . . . . . . . . . 91
LuciaBailoniandMirkoCattani
8 SurveillanceofAnabolicAbuseinCattle:Suitability
ofTranscriptomicTechnologiesasScreeningTools. . . . . . . . . . . . 109
SaraPegoloandClaraMontesissa
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