000 05280nam a22005415i 4500
001 978-1-4419-7475-4
003 DE-He213
005 20140220083724.0
007 cr nn 008mamaa
008 101222s2011 xxu| s |||| 0|eng d
020 _a9781441974754
_9978-1-4419-7475-4
024 7 _a10.1007/978-1-4419-7475-4
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aAguilera, José Miguel.
_eeditor.
245 1 0 _aFood Engineering Interfaces
_h[electronic resource] /
_cedited by José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2011.
300 _aXVIII, 694 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Engineering Series,
_x1571-0297
505 0 _aI. 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 _aFood 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 _aChemistry.
650 0 _aBiochemical engineering.
650 0 _aFood science.
650 0 _aFarm economics.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aBiochemical Engineering.
650 2 4 _aAgricultural Economics.
700 1 _aSimpson, Ricardo.
_eeditor.
700 1 _aWelti-Chanes, Jorge.
_eeditor.
700 1 _aBermudez-Aguirre, Daniela.
_eeditor.
700 1 _aBarbosa-Canovas, Gustavo.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781441974747
830 0 _aFood Engineering Series,
_x1571-0297
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4419-7475-4
912 _aZDB-2-CMS
999 _c105771
_d105771