The Resource Engineering and food for the 21st century, edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera, (electronic resource)

Engineering and food for the 21st century, edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera, (electronic resource)

Label
Engineering and food for the 21st century
Title
Engineering and food for the 21st century
Statement of responsibility
edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera
Contributor
Subject
Genre
Language
  • eng
  • eng
Summary
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art prese
Member of
Cataloging source
MiAaPQ
Dewey number
664
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TP370
LC item number
.E54 2002
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Welti-Chanes, Jorge
  • Barbosa-Cánovas, Gustavo V
  • Aguilera, José Miguel
Series statement
Food preservation technology series
http://library.link/vocab/subjectName
Food industry and trade
Label
Engineering and food for the 21st century, edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera, (electronic resource)
Instantiates
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front cover; Series Editor Preface; Preface; About the Editors; Acknowledgments; Contributors; Contents; Chapter 1. Food Engineering for the 21st Century; Chapter 2. Trends in Food Engineering; Chapter 3. Challenges for the Process Specialist in the 21st Century; Chapter 4. Sustainability of Food Sector Development in Tropical Areas; Chapter 5. International Congress on Engineering and Food: The First 25 Years; Chapter 6. State Transitions and Reaction Rates in Concentrated Food Systems; Chapter 7. Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on Food Colloid Stability
  • Chapter 8. Triacylglyceride Crystallization in Vegetable OilsChapter 9. The Functionality of Milkfat Fractions in Confectionery and Plastic Fats; Chapter 10. Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions; Chapter 11. Transport Properties in Food Engineering; Chapter 12. Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress; Chapter 13. Non-Fickian Mass Transfer in Fruit Tissue; Chapter 14. The Cellular Approach in Modeling Mass Transfer in Fruit Tissues
  • Chapter 15. Mass Transport and Deformation Relaxation Phenomena in Plant TissuesChapter 16. The Relation between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee; Chapter 17. A Porposal of Analysis of the Drying Phenomena by Means of Fractal Theory; Chapter 18. Relationship between Rheology and Food Texture; Chapter 19. Relevance of Rheological Properties in Food Process Engineering; Chapter 20. Relevance of Rheological Properties in Food Process Engineering
  • Chapter 21. Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influnce of Elasticity on Power ConsumptionChapter 22. Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows; Chapter 23. Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity; Chapter 24. The Role of Rheology in Extrusion; Chapter 25. Nonlinear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions; Chapter 26. Rheological Properties of Food Materials under Standard and High Pressure and Temperature Conditions
  • Chapter 27. Rheo-Reactor for Studying Food Processes: Specific Cases of Foamin and FreezingChapter 28. Levels of Structure and Mechanical Properties of Solid Foods; Chapter 29. Structure-Functionality Relationships in Foods; Chapter 30. Structure and Food Engineering; Chapter 31. Viewing Food Microstructure; Chapter 32. Active Packaging: Science and Application; Chapter 33. Mass Transfer in Food/Plastic Packaging Systems; Chapter 34. Mass Transport within Edible and Biodegradable Protein-Based Materials: Application to the Design of Active Biopackaging
  • Chapter 35. Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion
Dimensions
unknown
Extent
1 online resource (1100 p.)
Form of item
online
Isbn
9786610744428
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000020180
  • (EBL)263242
  • (OCoLC)475980788
  • (SSID)ssj0000147466
  • (PQKBManifestationID)11160814
  • (PQKBTitleCode)TC0000147466
  • (PQKBWorkID)10013658
  • (PQKB)10922928
  • (MiAaPQ)EBC263242
  • (EXLCZ)991000000000020180
Label
Engineering and food for the 21st century, edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera, (electronic resource)
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front cover; Series Editor Preface; Preface; About the Editors; Acknowledgments; Contributors; Contents; Chapter 1. Food Engineering for the 21st Century; Chapter 2. Trends in Food Engineering; Chapter 3. Challenges for the Process Specialist in the 21st Century; Chapter 4. Sustainability of Food Sector Development in Tropical Areas; Chapter 5. International Congress on Engineering and Food: The First 25 Years; Chapter 6. State Transitions and Reaction Rates in Concentrated Food Systems; Chapter 7. Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on Food Colloid Stability
  • Chapter 8. Triacylglyceride Crystallization in Vegetable OilsChapter 9. The Functionality of Milkfat Fractions in Confectionery and Plastic Fats; Chapter 10. Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions; Chapter 11. Transport Properties in Food Engineering; Chapter 12. Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress; Chapter 13. Non-Fickian Mass Transfer in Fruit Tissue; Chapter 14. The Cellular Approach in Modeling Mass Transfer in Fruit Tissues
  • Chapter 15. Mass Transport and Deformation Relaxation Phenomena in Plant TissuesChapter 16. The Relation between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee; Chapter 17. A Porposal of Analysis of the Drying Phenomena by Means of Fractal Theory; Chapter 18. Relationship between Rheology and Food Texture; Chapter 19. Relevance of Rheological Properties in Food Process Engineering; Chapter 20. Relevance of Rheological Properties in Food Process Engineering
  • Chapter 21. Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influnce of Elasticity on Power ConsumptionChapter 22. Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows; Chapter 23. Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity; Chapter 24. The Role of Rheology in Extrusion; Chapter 25. Nonlinear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions; Chapter 26. Rheological Properties of Food Materials under Standard and High Pressure and Temperature Conditions
  • Chapter 27. Rheo-Reactor for Studying Food Processes: Specific Cases of Foamin and FreezingChapter 28. Levels of Structure and Mechanical Properties of Solid Foods; Chapter 29. Structure-Functionality Relationships in Foods; Chapter 30. Structure and Food Engineering; Chapter 31. Viewing Food Microstructure; Chapter 32. Active Packaging: Science and Application; Chapter 33. Mass Transfer in Food/Plastic Packaging Systems; Chapter 34. Mass Transport within Edible and Biodegradable Protein-Based Materials: Application to the Design of Active Biopackaging
  • Chapter 35. Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion
Dimensions
unknown
Extent
1 online resource (1100 p.)
Form of item
online
Isbn
9786610744428
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000020180
  • (EBL)263242
  • (OCoLC)475980788
  • (SSID)ssj0000147466
  • (PQKBManifestationID)11160814
  • (PQKBTitleCode)TC0000147466
  • (PQKBWorkID)10013658
  • (PQKB)10922928
  • (MiAaPQ)EBC263242
  • (EXLCZ)991000000000020180

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