Food Quality, Safety and Technology

Part I. Food Quality

1. Antioxidants in Brazilian Plant Species
Rene A. S. Campos, Fabio Vianello, Luciana F. Fleuri, Valber A. Pedrosa, Paola Vanzani, Giuseppina P. P. Lima

2. Quality and Potential Healthy Traits in Vegetables and Berries
Paolo Sambo, Carlo Nicoletto

3. Unit Processing Operations in the Fresh-Cut Horticultural Products Industry: Quality and Safety Preservation
Francisco Artés-Hernández, Perla A. Gómez, Francisco Artés

4. Analytical Aspects for Tropical Meat Quality Assessment
Luis Artur Loyola Chardulo, Antônio Carlos Silveira, Fabio Vianello

5. Lycopene Bioavailability and Its Effects on Health
Ana Lucia A. Ferreira, Camila Renata Corrêa

6. The Postharvest of Tropical Fruits in Brazil
Patrícia Maria Pinto, Angelo Pedro Jacomino

Part II. Food Safety

7. Impact of Animal Feeding on the Nutritional Value and Safety of Food of Animal Origin
Lucia Bailoni, Mirko Cattani

8. Surveillance of Anabolic Abuse in Cattle: Suitability of Transcriptomic Technologies as Screening Tools
Sara Pegolo, Clara Montesissa

9. The Dairy Products, Nutritional and Legal Value, an Opportunity for the Defense and Promotion of the Territory
Enrico Novelli

Part III. Food Technology

10. Exploration of Microorganisms Producing Bioactive Molecules of Industrial Interest by Solid State Fermentation
Luciana Francisco Fleuri, Haroldo Yukio Kawaguti, Valber Albuquerque Pedrosa, Fabio Vianello, Giuseppina Pace Pereira Lima, Paula Kern Novelli, Clarissa Hamaio Okino-Delgado

11. Recent Biosensors for Food Analysis in Brazil and Italy
Valber A. Pedrosa, Luciana F. Fleuri, Giuseppina P. P. Lima, Massimiliano Magro, Fabio Vianello

12. Natural Ingredients as Additive for Active Antioxidant Food Packaging
Carolina Oliveira Souza, Pricila Veiga-Santos, Janice Izabel Druzian

Avainsanat: Chemistry, Food Science, Biochemistry, general, Nutrition