Engineering and food for the 21st century. (2002)

• Record Type: Book
• Further Information: Note: Edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera.
• Other Names: Welti-Chanes, Jorge; Barbosa-Cánovas, Gustavo V; Aguilera, José Miguel
• Contents: VISION; ; ; Food Engineering for the 21st Century, D. B. Lund; ; Trends in Food Engineering, G. Trystram and J.J. Bimbenet; ; Challenges for the Process Specialist in the 21st Century, K.R. Swartzel; ; Sustainability of Food Sector Development in Tropical Areas, A.L. Raoult-Wack and N. Bricas; ; International Congress on Engineering and Food: The First 25 Years, R. Jowitt; ; ; PHYSICAL CHEMISTRY; ; State Transitions and Reaction Rates in Concentrated Food Systems, Y. H. Roos and S. M. Lievonen; ; Biopolymer-Biopolymer Interactions at Interfaces and their Impact on Food Colloid Stability, S. Damodaran; ; Triacylglyceride Crystallization in Vegetable Oils, J. F. Toro-Vázquez, E. Dibildox-Alvarado, V. Herrera-Coronado and M. Charó-Alonso; ; The Functionality of Milkfat Fractions in Confectionery and Plastic Fats, A. G. Marangoni; ; Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions, P. Wesche-Ebeling and A. Argaiz-Jamet; ; ; MASS TRANSFER; ; Transport Properties in Food Engineering, G. D. Saravacos; ; Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress, W. Spiess, D. Behsnilian, M. Ferrando, M. Gaiser, U. Gärtner, M. Hasch, E. Mayer-Miebach, A. Rathjen, and E. Walz; ; Non-Fickian of Mass Transfer in Fruit Tissue, V. Gekas, F. Oliveira, and G. Crapiste; ; The Cellular Approach in Modeling Mass Transfer in Fruit Tissues, M. Le Maguer, G. Mazzanti, and C. Fernandez; ; Mass Transport and Deformation Relaxation Phenomena in Plant Tissues, P. Fito, A. Chiralt, J. M. Barat and J. Martínez-Monzó; ; The Relation Between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee, K. Niranjan, J. M. Pardo, and D. S. Mottram; ; A Proposal of Analysis of the Drying Phenomena by Means of the Fractal Theory, G. F. Gutiérrez-López, J. Chanona-Pérez, L. Alamilla-Beltrán, A. Hernández-Parada, A. Jiménez-Aparicio, R. Farrera-Rebollo, and C. Odorica-Vargas; ; ; FOOD RHEOLOGY; ; Relationship Between Rheology and Food Texture, M. C. Bourne; ; Relevance of Rheological Properties in Food Process Engineering, J. Vélez-Ruíz; ; Rheological Properties of Concentrated Suspensions: Applications to Foodstuffs, P. J. Carreau, F. Cotton, G. P. Citerne, and M. Moan; ; Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence of Elasticity on Power Consumption, E. Brito-De la Fuente, F. Bertrand, P. Carreau, and P.A. Tanguy; ; Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows, E. J. Windhab, P. Fischer, M. Stranzinger, and S. Kaufmann; ; Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity, J. Tattiyakul, H-L. Liao, and M.A. Rao; ; The Role of Rheology in Extrusion, O. H. Campanella, P. X. Li, K. A. Ross, and M. R. Okos; ; Non-Linear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions, C. Gallegos, J. M. Franco, J. M. Madiedo, A. Raymundo, and I. Sousa; ; Rheological Properties of Food Materials Under Standard and High Pressure and Temperature Conditions, A. Gaspar-Rosas; ; Rheo-Reactor for Studying Food Processes: Specific Cases of Foaming and Freezing, L. Choplin, B. E. Chavez-Montes, and E. Schaer; ; ; FOOD STRUCTURE; ; Levels of Structure and the Mechanical Properties of Solid Foods, M. Peleg; ; Structure-Functionality Relationships in Foods, A. H. Barret; ; Structure and Food Engineering, J.M. Aguilera; ; Viewing Food Microstructure, J. C. G. Blonk; ; ; THERMAL PROCESSING AND PACKAGING; ; Active Packaging: Science and Application, M. L. Rooney; ; Mass Transfer in Food/Plastic Packaging Systems, R. Gavara and R. Catalá; ; Mass Transport within Edible and Biodegradable Protein Based Materials: Application to the Design of Active Biopackaging, S. Guilbert, A. Redl, and N. Gontard; ; Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion, M. A. Tung, G. F. Morello, A. T. Paulson, and I. J. Britt; ; Contribution to Kinetics for the Development of Food Sterilization Processes at High Temperatures: IATA-CSIC Results, M. Rodrigo, A. Martínez, and C. Rodrigo; ; ; ; MINIMAL PROCESSING; ; Shelf-Life Prediction of Minimally Processed Chilled Foods, B. M. McKenna; ; Update on Hurdle Technology, L. Leistner; ; Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods, S. M. Alzamora and A. López-Malo; ; The Role of an Osmotic Step: Combined Processes to Improve Quality and Control Functional Properties in Fruits and Vegetables, D. Torreggiani and G. Bertolo; ; Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables, M. S. Tapia and J. Welti-Chanes; ; ; EMERGING TECHNOLOGIES; ; Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies, D. Knorr, V. Heinz, A. Angersbach, and D-U. Lee; ; Innovative Fruit Preservation Methods using High Pressure, E. Palou, A. López-Malo, and J. Welti-Chanes; ; Production Issues Related to UHP Food, E. Y. Ting and R. G. Marshall; ; Enhanced Thermal Effects Under Microwave Heating Conditions, H. S. Ramaswamy, T. Koutchma, and S. Tajchakavit; ; Applications of Low Intensity Ultrasonics in the Dairy Industry, A. Mulet, J. A. Cárcel, J. Benedito, and N. Sanjuan; ; Ohmic Heating and Moderate Electric Field (MEF) Processing, S. K. Sastry, A. Yousef, H-Y. Cho, R. Unal, S. Salengke, W-C. Wang, M. Lima, S. Kulshrestha, P. Wongsa-Ngasri, and I. Sensoy; ; Design, Construction and Evaluation of a Sanitary Pilot Plant System (PEF), Q. H. Zhang, C. B. Streaker, Jr., and H. W. Yeom; ; ; ; PROCESS CONTROL; ; Recent Advances in Simulation for the Process Industries, D. Bogle; ; Simulation-Based Design of Food Products and Processes, A.K. Datta; ; Modeling and Simulation of Reactive and Separation Food Bed Processes, F. López-Isunza, E. S. Pérez-Cisneros, and S. I Flores y De Hoyos; ; Modeling Bean Heating during Batch Roasting of Coffee Beans, H. G. Schwartzberg; ; ; ; FOOD BIOTECHNOLOGY; ; New Frontiers for Food Processing: The Impact of Changes in Agrobiotechnology, R. Quintero-Ramírez; ; Novel and Potential Applications of alpha-Amylases in the Food Industry, G. Saab-Rincón, G. Del Río, R. I. Santamaría, M. L. Díaz, X. Soberón, and A. López-Munguía; ; Modelling Conditions Affecting the Production of a Bacteriocin by Enterococcus faecium UQ1 and the Kinetics of the Bacteriocin Antilisterial Activity, B. García-Almendárez, J. Ibarra-Silva, L. Mayorga-Martínez, J. Domínguez-Domínguez, and C. Regalado; ; ; ; ENVIRONMENTAL; ; Clean Technology in the Food Manufacturing Industry, P. J. Lillford and M. F. Edwards; ; Pest Control in the Food Industry: Raw Materials Control, P. Valle-Vega; ; ; ; SPACE MISSIONS; ; Storage Stability and Nutritive Value of Food for Long-Term Manned Space Missions, D. Zasypkin and T-C. Lee; ; Preservation Methods Utilized for Space Food, Y. Vodovotz and C. T. Bourland; ; NASA Food Technology Commercial Space Center, D. G. Olson; ; ; EDUCATION; ; Role of the Internet in Food Engineering Teaching, R. P. Singh; ; Teaching Food Engineering with the Aid of Multmedia, M. López-Leiva; ; A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the Internet, F. Courtois and R. P. Singh; ; Toward a Virtual Cooperative Training Program in Food Engineering, E. Parada-Arias, G. F. Gutérrez-López, and C. Odorica-Vargas
• Publisher Details: Place of publication not identified : CRC Press
• Publication Date: 2002
• Extent: 1 online resource, illustrations
• Subjects: 664; Food industry and trade; Conservas alimenticias; Aliments -- Traitement; Food industry and trade; Industrie agro-alimentaire; Aufsatzsammlung; Lebensmitteltechnologie; Lebensmittelwissenschaft
• Languages: English
• ISBNs: 9781420010169; 1420010166
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.