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Titre :	Food engineering : integrated approaches Ajouter au panier
Auteur(s) :	Gustavo Fidel Gutiérrez-López, Éditeur scientifique Gustavo V. Barbosa-Cánovas, Éditeur scientifique Jorge Welti-Chanes, Éditeur scientifique Efrén Parada-Arias, Éditeur scientifique
Type de document :	Livre
Sujets :	STERILISATION ; HAUTE PRESSION ; PRODUIT ALIMENTAIRE ; ENZYME ; VISCOELASTICITE ; POLYMERE ; HUILE ; POUDRE ; SECHAGE ; MICROSCOPIE ; LISTERIA ; RHEOLOGIE ; PRODUIT LAITIER ; ACIDE LACTIQUE ; PERMEABILITE ; PROTEINE ; PEPTIDE ; AMIDON ; GENIE ALIMENTAIRE ; FRUIT ; ENROBAGE ; ANALYSE D'IMAGE ; REACTION DE MAILLARD ; POMME ; JUS DE FRUIT ; BANANE ; CLARIFICATION ; LACTOSERUM ; ENSEIGNEMENT
Résumé :	Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further [...] Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further encourages scientific collaboration among researchers. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering, food science and food technology. Scholars will find a selection of innovative topics ranging from bubbles in food and transport phenomena in food systems to practical food processing applications at the industrial level. Professionals working in food research centers and food industries may also find this book useful.
Editeur(s) :	NEW YORK : Springer Science+Business Media, LLC
Date de publication :	2008
Collection :	Food engineering series
Format :	1 vol. (XXIV-475 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program J.L. Solleiro and G.F. Gutiérrez-López 2. Food Sterilization by Combining High Pressure and Thermal Energy G.V. Barbosa-Cánovas and P. Juliano 3. Nonlinear Kinetics: Principles and Potential Food Applications M.G. Corradini, M.D. Normand, and M. Peleg 4. Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolyt[...] Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program J.L. Solleiro and G.F. Gutiérrez-López 2. Food Sterilization by Combining High Pressure and Thermal Energy G.V. Barbosa-Cánovas and P. Juliano 3. Nonlinear Kinetics: Principles and Potential Food Applications M.G. Corradini, M.D. Normand, and M. Peleg 4. Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes M.F. Mazzobre, P.R. Santagapita, N. Gutiérrez, and M. del P. Buera 5. Air Impingement Cooling of Cylindrical Objects Using Slot Jets S.K. Singh and R. Paul Singh 6. New Technologies to Preserve Quality of Fresh-Cut Produce G.A. González-Aguilar, S. Ruiz-Cruz, R. Cruz-Valenzuela, J.F. Ayala-Zavala, L.A. De La Rosa, and E. Alvarez-Parrilla 7. Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology P. Fito, M. Le Maguer, N. Betoret, and P.J. Fito 8. Phase Transitions and Hygroscopicity in Chewing Gum Manufacture J. Welti-Chanes, F. Vergara-Balderas, E. Pérez, D. Bermúdez, A. Valdez-Fragoso, and H. Mújica-Paz. 9. Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues S.M. Alzamora, P.E. Viollaz, V.Y. Martínez, A.B. Nieto, and D. Salvatori 10. Bubbles in Foods: Creating Structure out of Thin Air! K. Niranjan and S.F.J. Silva 11. Films Based on Biopolymer from Conventional and Non-Conventional Sources P. Sobral, J. De D. Alvarado, N.E. Zaritzky, J.B. Laurindo, C. Gómez-Guillén, M.C. Añón, P. Montero, G. Denavi, S. Molina Ortiz, A. Mauri, A. Pinotti, M. García, M.N. Martino, and R. Carvalho 12. Edible Coating as an Oil Barrier or Active System M. García, V. Bifani, C. Campos, M.N. Martino, P. Sobral, S. Flores, C. Ferrero, N. Bertola, N.E. Zaritzky, L. Gerschenson, C. Ramírez, A. Silva, M. Ihl, and F. Menegalli 13. From Powders End Use Properties to Process Engineering E. Dumoulin 14. Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying G.F. Gutiérrez-López, L. Alamilla-Beltrán, J. Chanona-Pérez, E. Parada-Arias, and C. Ordorica-Vargas 15. Towards Food Product Design J.M. Aguilera 16. Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials J. Chanona-Pérez, R. Quevedo, A.R. Jiménez Aparicio, C. Gumeta Chávez, J.A. Mendoza Pérez, G. Calderón Domínguez, L. Alamilla-Beltrán, and G.F. Gutiérrez-López 17. Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells D. Bermúdez and G.V. Barbosa-Cánovas 18. Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning N.C. Acevedo, C. Schebor, and M. Del P. Buera 19. Drying of Porous Materials: Experiments and Modelling at Pore Level L.A. Segura 20. Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions B.E. Sánchez-Basurto, M. Ramírez-Gilly, and A. Tecante 21. Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying P. Fito, N. Betoret, P.J. Fito, and A. Andrés 22. Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation R. Simpson, I. Figueroa, and A. Teixeira 23. Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products L. Dorantes, J. Araujo, A. Carmona, and H. Hernández-Sánchez 24. Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System F. Coll Cárdenas, L. Giannuzzi, and N.E. Zaritzky 25. Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure R. Deliza, L.H.E.S. Laboissiere, A. Rosenthal, A.M. De B. Marcellini, and R.G. Junqueira 26. Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas K. Hofsetz, C.Costa Lopes, M.Dupas Hubinger, L. Mayor, and A.M. Sereno 27. Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis R.M. Desentis-Mendoza, H. Hernández-Sánchez, and M.E. Jaramillo-Flores 28. Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose S. Ohtake, C. Schebor, and J.J. de Pablo 29. Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification M.V. Filippi, D.B. Genovese, and J.E. Lozano 30. Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey I. Recio, M. Ramos, and A.M.R. Pilosof 31. Whey Proteins: Bioengineering and Health M. García-Garibay, J. Jiménez-Guzmán, and H. Hernández-Sánchez 32. Innovations in Starch-Based Film Technology M. García, A.M. Rojas, J.B. Laurindo, C.A. Romero-Bastida, M.V.E. Grossmann, M.N. Martino, S. Flores, P.B. Zamudio-Flores, S. Mali, N.E. Zaritzky, P. Sobral, L. Famá, L.A. Bello-Pérez, F. Yamashita, and A. del P. Beleia 33. Programme Alβan: European Union Programme of High Level Scholarships for Latin America A.M. Sereno 34. ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development C.L.M. Silva
Langue(s) :	Anglais
Identifiant :	978-0-387-75429-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=165900

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