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Food Engineering: Integrated Approaches
Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their part...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
|
| Edición: | 1st ed. 2008. |
| Colección: | Food Engineering Series,
|
| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program
- Food Sterilization by Combining High Pressure and Thermal Energy
- Nonlinear Kinetics: Principles and Potential Food Applications
- Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes
- Air Impingement Cooling of Cylindrical Objects Using Slot Jets
- New Technologies to Preserve Quality of Fresh-Cut Produce
- Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology
- Phase Transitions and Hygroscopicity in Chewing Gum Manufacture
- Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues
- Bubbles in Foods: Creating Structure out of Thin Air!
- Films Based on Biopolymer from Conventional and Non-Conventional Sources
- Edible Coating as an Oil Barrier or Active System
- From Powders End Use Properties to Process Engineering
- Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying
- Towards Food Product Design
- Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials
- Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells
- Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning
- Drying of Porous Materials: Experiments and Modelling at Pore Level
- Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions
- Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying
- Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation
- Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products
- Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System
- Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure
- Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas
- Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis
- Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose
- Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification
- Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey
- Whey Proteins: Bioengineering and Health
- Innovations in Starch-Based Film Technology
- Programme Al?an: European Union Programme of High Level Scholarships for Latin America
- ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development.