Food Engineering Interfaces (Record no. 105771)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05280nam a22005415i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-1-4419-7475-4 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20140220083724.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 101222s2011 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781441974754 |
| -- | 978-1-4419-7475-4 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-1-4419-7475-4 |
| Source of number or code | doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012000 |
| Source | bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.3 |
| Edition number | 23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Aguilera, José Miguel. |
| Relator term | editor. |
| 245 10 - TITLE STATEMENT | |
| Title | Food Engineering Interfaces |
| Medium | [electronic resource] / |
| Statement of responsibility, etc | edited by José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas. |
| 264 #1 - | |
| -- | New York, NY : |
| -- | Springer New York : |
| -- | Imprint: Springer, |
| -- | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | XVIII, 694 p. |
| Other physical details | online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 347 ## - | |
| -- | text file |
| -- | |
| -- | rda |
| 490 1# - SERIES STATEMENT | |
| Series statement | Food Engineering Series, |
| International Standard Serial Number | 1571-0297 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | I. Selected Topics in Food Engineering -- 1. The Beginning, Current and Future of Food Engineering: A Perspective -- 2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows -- 3. CFD: An Innovative and Effective Design Tool for the Food Industry -- 4. Incorporation of Fibers in Foods: A Food Engineering Challenge -- 5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach -- 6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes -- 7.Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions -- 8.Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry -- 9. Food Process Economics -- 10. Systemic Approach to Curriculum Design and Development -- II. Advances in Food Process Engineering -- 11. Innovations in Thermal Treatment of Food -- 12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling -- 13. Recent Advances in Emerging Nonthermal Technologies -- 14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes -- 15. High Pressure Sterilization of Foods -- 16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide -- 17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils -- III. Water Management in Food -- 18. Glass Transitions: Opportunities and Challenges -- 19. Caking of Water-soluble Amorphous and Crystalline Food Powders -- 20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer -- 21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media -- 22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology -- IV. Food Microstructure -- 23. Food Microstructures for Health, Wellbeing, and Pleasure -- 24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography -- 25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis -- V. Food Packaging -- 26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects -- 27. Edible Coatings to Improve Food Quality and Safety -- 28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Food Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer’s Food Engineering Series, the book includes 28 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging. Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Biochemical engineering. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food science. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Farm economics. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chemistry. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Science. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Biochemical Engineering. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Agricultural Economics. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Simpson, Ricardo. |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Welti-Chanes, Jorge. |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bermudez-Aguirre, Daniela. |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Barbosa-Canovas, Gustavo. |
| Relator term | editor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY | |
| Title | Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Printed edition: |
| International Standard Book Number | 9781441974747 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Food Engineering Series, |
| -- | 1571-0297 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://dx.doi.org/10.1007/978-1-4419-7475-4 |
| 912 ## - | |
| -- | ZDB-2-CMS |
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