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Food engineering interfaces

Author: José Miguel Aguilera
Publisher: New York : Springer, ©2011.
Series: Food engineering series.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the  Read more...
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: José Miguel Aguilera
ISBN: 9781441974747 1441974741 9781441974754 144197475X
OCLC Number: 707629210
Notes: "Based on the presentations made by invited speakers of the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile, in April 2008"--Preface.
Description: xviii, 693 pages : illustrations (some color), maps (some color) ; 24 cm.
Contents: I. Selected Topics in Food Engineering 1. The Beginning, Current and Future of Food Engineering: A Perspective Dennis Heldman and Daryl Lund 2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows Kiran Vyakaranam and Jozef Kokini 3. CFD: An Innovative and Effective Design Tool for the Food Industry Tomas Norton and Da-Wen Sun 4. Incorporation of Fibers in Foods: A Food Engineering Challenge Madhuvanti Kale, Dhananjay Pai, Bruce Hamaker, and Osvaldo Campanella 5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach Samrendra Singh and R. Paul Singh 6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes Viktor A. Nedovic, Verica Manojlovic, Branko Bugarski, and Ronnie Willaert 7. Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions Valerie Davidson, Juliana Ruzante, and Carlos Daza Donoso 8. Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry Michele Marcotte, Yves Arcand, Dominique Maxime, and Denyse Landry 9. Food Process Economics George Saravacos and Zacharias Maroulis 10. Systemic Approach to Curriculum Design and Development Ines Ecima, Maurcio Pardo, and Gloria Gonzalez-Marino II Advances in Food Process Engineering 11. Innovations in Thermal Treatment of Food Arthur Teixeira 12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling Ricardo Simpson and Alik Abakarov 13. Recent Advances in Emerging Nonthermal Technologies Daniela Bermudez-Aguirre and Gustavo Barbosa-Canovas 14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes Dietrich Knorr, Kai Reineke, Alexander Mathys, Volker Heinz, and Roman Buckow 15. High Pressure Sterilization of Foods Hosahalli Ramaswamy 16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide Feral Temelli and Bernhard Seifried 17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils Jose M. del Valle, Juan C. de la Fuente, Edgar Uquiche, Carsten Zetzl, and Gerd Brunner III Water Management in Food 18. Glass Transitions: Opportunities and Challenges Yrjo H. Roos and Nattiga Silalai 19. Caking of Water-soluble Amorphous and Crystalline Food Powders Stefan Palzer and Karl Sommer 20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer Ulises-Ramon Morales-Duran, Liliana Alamilla-Beltran, Humberto Hernandez-Sanchez, Jose-Jorge Chanona-Perez, Antonio-Ruperto Jimenez-Aparicio, and Gustavo-Fidel Gutierrez-Lopez 21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media Sam Saguy, Oranit Troygot, Alejandro Marabi, and Rony Wallach 22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology Maria del Pilar Buera IV Food Microstructure 23. Food Microstructures for Health, Wellbeing, and Pleasure Jose Miguel Aguilera 24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography Pieter Verboven, Quang Tri Ho, Els Herremans, Hibru Kelemu Mebatsion, Greet Kerckhofs, Martine Wevers, Peter Cloetens, and Bart Nicolai 25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis Fernando Mendoza, Nektarios Valous, Adriana Delgado, and Da-Wen Sun V. Food Packaging 26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects Stephane Guilbert, Carole Guillaume, and Nathalie Gontard 27. Edible Coatings to Improve Food Quality and Safety Noemi Zaritzky 28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide Paulo J.A. Sobral, Rosemary A. Carvalho, and Carmen S. Favaro-Trindade
Series Title: Food engineering series.
Responsibility: José Miguel Aguilera [and others], editors.
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Abstract:

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces.  Read more...

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