Food engineering : integrated approaches (2008)

Public ISBD Titre : Food engineering : integrated approaches Type de document : texte imprimé Auteurs : Gustavo Fidel Gutiérrez-López, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Efrén Parada-Arias, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2008 Collection : Food engineering series Importance : 1 vol. (XXIV-475 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-0-387-75429-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire 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 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. Type de document : Livre 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 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 Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=165900 Food engineering : integrated approaches [texte imprimé] / Gustavo Fidel Gutiérrez-López, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Efrén Parada-Arias, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2008 . - 1 vol. (XXIV-475 p.) : ill., couv. ill. en coul. ; 25 cm. - (Food engineering series) . ISBN : 978-0-387-75429-1 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire 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 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. Type de document : Livre 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 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 Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=165900

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Food materials science. Principles and practice. / José Miguel Aguilera (2008)

Public ISBD Titre : Food materials science. Principles and practice. Type de document : texte imprimé Auteurs : José Miguel Aguilera, Editeur scientifique ; Peter J. Lillford, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2008 Collection : Food engineering series Importance : 616 p. ISBN/ISSN/EAN : 978-0-387-71946-7 Prix : 122,92 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 9.1 (SCIENCE ET TECHNOLOGIE DES ALIMENTS) [Classement Massy] Thésaurus Agro-alimentaire PRODUIT ALIMENTAIRE ; STRUCTURE ; POLYMERE ; ELASTICITE ; GLUTEN ; MOUSSE ; GELIFICATION ; EMULSION ; POUDRE ; EXTRUSION ; PRODUIT LAITIER ; PRODUIT A BASE DE CEREALE ; VIANDE ; CHOCOLAT ; STABILISATION ; ENCAPSULATION Type de document : Livre Table des matières : FUNDAMENTALS 1. Why Food Materials Science? 2. The Composite Structure of Biological Tissue Used for Food 3. Food Polymers 4. The Crystalline State 5. The Glassy State 6. Rubber Elasticity and Wheat Gluten Proteins 7. State Diagrams of Food Materials 8. Nanotechnology in Food Materials Research 9. Assembly of Structures in Foods 10. Solid Food Foams 11. Probing Food Structure STRUCTURING OPERATIONS 12. Structure-Property Relationships in Foods 13. Structuring Water by Gelation 14. Bubble-Containing Foods 15. Emulsions: Principles and Preparation 16. Processing of Food Powders 17. Fat Crystal Networks 18. Extrusion POLYPHASIC FOOD SYSTEMS 19. Structuring Dairy Products by Means of Processing and Matrix Design 20. Structured Cereal Products 21. Structured Meat Products 22. Structured Chocolate Products 23. Edible Moisture Barriers for Food Product Stabilization 24. Encapsulation of Bioactives Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67992 Food materials science. Principles and practice. [texte imprimé] / José Miguel Aguilera, Editeur scientifique ; Peter J. Lillford, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2008 . - 616 p.. - (Food engineering series) . ISBN : 978-0-387-71946-7 : 122,92 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 9.1 (SCIENCE ET TECHNOLOGIE DES ALIMENTS) [Classement Massy] Thésaurus Agro-alimentaire PRODUIT ALIMENTAIRE ; STRUCTURE ; POLYMERE ; ELASTICITE ; GLUTEN ; MOUSSE ; GELIFICATION ; EMULSION ; POUDRE ; EXTRUSION ; PRODUIT LAITIER ; PRODUIT A BASE DE CEREALE ; VIANDE ; CHOCOLAT ; STABILISATION ; ENCAPSULATION Type de document : Livre Table des matières : FUNDAMENTALS 1. Why Food Materials Science? 2. The Composite Structure of Biological Tissue Used for Food 3. Food Polymers 4. The Crystalline State 5. The Glassy State 6. Rubber Elasticity and Wheat Gluten Proteins 7. State Diagrams of Food Materials 8. Nanotechnology in Food Materials Research 9. Assembly of Structures in Foods 10. Solid Food Foams 11. Probing Food Structure STRUCTURING OPERATIONS 12. Structure-Property Relationships in Foods 13. Structuring Water by Gelation 14. Bubble-Containing Foods 15. Emulsions: Principles and Preparation 16. Processing of Food Powders 17. Fat Crystal Networks 18. Extrusion POLYPHASIC FOOD SYSTEMS 19. Structuring Dairy Products by Means of Processing and Matrix Design 20. Structured Cereal Products 21. Structured Meat Products 22. Structured Chocolate Products 23. Edible Moisture Barriers for Food Product Stabilization 24. Encapsulation of Bioactives Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67992

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Fruit preservation : novel and conventional technologies (2018)

Public ISBD Titre : Fruit preservation : novel and conventional technologies Type de document : texte imprimé Auteurs : Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2018 Collection : Food engineering series Importance : 1 vol. (XV-532 p.) Présentation : ill. en noir et en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-4939-3309-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] RAMEAU Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone Thésaurus Agro-alimentaire MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONS Résumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits: . Microwaves . Ohmic Heating . UV-C light . Irradiation . High Pressure . Pulsed Electric Fields . Ultrasound . Vacuum Impregnation . Membranes . Ozone . Hurdle Technology Topics Associated with Fruit Preservation: . Safety . Nutrition and Health . Consumer Perception . Sensory . Minimal Processing . Packaging Unit Operations for Fruit Processing: . Cooling and Freezing . Dehydration . Frying Type de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies Rosires Deliza and Gastón Ares 2 Safety Issues on the Preservation of Fruits and Vegetables Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini 3 Nutritional and Functional Attributes of Fruit Products Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan 4 Minimal Processing of Fruits Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes 5 The Hurdle Concept in Fruit Processing Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia 6 Cooling and Freezing of Fruits and Fruit Products Alicia Chaves and Noemí Zaritzky 7 Thermal Drying of Foods Henry T. Sabarez 8 Membrane Technologies for Fruit Juice Processing Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant 9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard 10 Frying of Foods Pedro Bouchon and Verónica Dueik 11 Power Ultrasound Treatment of Fruits and Fruit Products Hyoungill Lee, Bin Zhou, and Hao Feng 12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes 13 High Pressure Processing of Fruit Products Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes 14 Safety and Quality of Irradiated Fruits and Vegetables Brendan A. Niemira 15 Microwave Processing of Fruits Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini 16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields Olga Martín-Belloso and Mariana Morales-de la Peña 17 Fruits and Fruit Products Treated by UV light Tatiana Koutchma, Marta Orlowska, and Yan Zhu 18 Ozone Antimicrobial Effects on Fruits and Fruit Juices David R. Kasler and Ahmed E. Yousef Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 Fruit preservation : novel and conventional technologies [texte imprimé] / Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2018 . - 1 vol. (XV-532 p.) : ill. en noir et en coul. ; 25 cm. - (Food engineering series) . ISBN : 978-1-4939-3309-9 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] RAMEAU Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone Thésaurus Agro-alimentaire MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONS Résumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits: . Microwaves . Ohmic Heating . UV-C light . Irradiation . High Pressure . Pulsed Electric Fields . Ultrasound . Vacuum Impregnation . Membranes . Ozone . Hurdle Technology Topics Associated with Fruit Preservation: . Safety . Nutrition and Health . Consumer Perception . Sensory . Minimal Processing . Packaging Unit Operations for Fruit Processing: . Cooling and Freezing . Dehydration . Frying Type de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies Rosires Deliza and Gastón Ares 2 Safety Issues on the Preservation of Fruits and Vegetables Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini 3 Nutritional and Functional Attributes of Fruit Products Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan 4 Minimal Processing of Fruits Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes 5 The Hurdle Concept in Fruit Processing Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia 6 Cooling and Freezing of Fruits and Fruit Products Alicia Chaves and Noemí Zaritzky 7 Thermal Drying of Foods Henry T. Sabarez 8 Membrane Technologies for Fruit Juice Processing Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant 9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard 10 Frying of Foods Pedro Bouchon and Verónica Dueik 11 Power Ultrasound Treatment of Fruits and Fruit Products Hyoungill Lee, Bin Zhou, and Hao Feng 12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes 13 High Pressure Processing of Fruit Products Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes 14 Safety and Quality of Irradiated Fruits and Vegetables Brendan A. Niemira 15 Microwave Processing of Fruits Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini 16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields Olga Martín-Belloso and Mariana Morales-de la Peña 17 Fruits and Fruit Products Treated by UV light Tatiana Koutchma, Marta Orlowska, and Yan Zhu 18 Ozone Antimicrobial Effects on Fruits and Fruit Juices David R. Kasler and Ahmed E. Yousef Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033

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Rheology of fluid and semisolid foods. Principles and applications. / M. Anandha Rao (2007)

Public ISBD Titre : Rheology of fluid and semisolid foods. Principles and applications. Type de document : texte imprimé Auteurs : M. Anandha Rao Mention d'édition : 2e éd. Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2007 Collection : Food engineering series Importance : 481 p. ISBN/ISSN/EAN : 978-0-387-70929-1 Prix : 112,38 Note générale : Annexes Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 9.4 (RHEOLOGIE) [Classement Massy] Thésaurus Agro-alimentaire RHEOLOGIE ; FLUIDE ; PRODUIT ALIMENTAIRE ; VISCOSITE ; VISCOELASTICITE ; INSTRUMENT DE MESURE ; GOMME NATURELLE ; AMIDON ; JUS DE FRUIT ; CHOCOLAT ; LAIT ; ASSAISONNEMENT ; MARGARINE ; GEL ; GELIFICATION ; FLAVEUR ; GOUT ; TRANSFERT DE CHALEUR ; PROPRIETE RHEOLOGIQUE ; MESURE ; GELATINE Type de document : Livre Table des matières : Chapter 1- Introduction: Food Rheology and Structure Stress and Strain Tensors Viscometric Properties Shear Stress-Shear Rate Relationships Units in Rheological Measurement Types of Fluid Flow Behavior Apparent Viscosity Intrinsic Viscosity Stress-Strain Behavior of Solid Foods Linear Viscoelasticity Length Scale of Food Molecules and Foods Phase Transitions in Foods Appendix 1-A: Momentum and Heat Transport Equations for Incompressible Fluids Chapter 2- Flow and Functional Models for Rheological Properties of Fluid Foods Time-Independent Flow Behavior Apparent Viscosity-Shear Rate Relationships of Shear- Thinning Foods Models for Time-Dependent Flow Behavior Role of Solids Fraction in Rheology of Dispersions Effect of Soluble and Insoluble Solids Concentration on Apparent Viscosity of Foods Emulsions Effect of Temperature on Viscosity Mixing Rules for Two Component Blends Treatment of Rheological Data Using Models Chapter 3- Measurement of Flow and Viscoelastic Properties Rotational Viscometers Yield Stress of Foods Using a Vane Torsion Gelometer for Solid Foods Pressure-Driven Flow Viscometers Viscosity Measurement at High Temperatures ln-Plant Measurement of Flow Behavior of Fluid Foods Extensional Flow Viscometry Measurement of Viscoelastic Behavior of Fluid Foods Appendix 3-A: Analysis of Flow in a Concentric Cylinder Geometry Appendix 3-B: Analysis of Steady Laminar Fully Developed Flow in a Pipe Appendix 3-C: Analysis of Flow in a Cone-Plate Geometry Chapter 4- Rheology of Food Gum and Starch Dispersions Rheology of Food Gum Dispersions Rheology of Heated Starch Dispersions Viscous and Viscoelastic Properties during Heating of Starch Dispersions Dynamic Rheological Behavior of Starch Dispersions Role of Continuous and Dispersed Phases on Viscoelastic Properties of Starch Dispersions Effect of Sugar on Rheology of Starch Dispersion Rheological Behavior of Starch-Protein Dispersions Rheology of Starch-Gum Dispersions Chapter 5- Rheological Behavior of Processed Fluid and Semisolid Foods Fruit Juices and Purees: Role of Soluble and Insoluble Solids Rheological Properties of Chocolate Rheology of Milk and Milk Concentrates Rheology of Mayonnaise, Salad Dressing, and Margarine Rheology of Salad Dressings Structural Analyses of Food Dispersions Structural Components of Yield Stress Appendix 5-A: Literature Values of Rheological Properties of Foods Chapter 6- Rheological Behavior of Food Gels Rheological Tests to Evaluate Properties of Gel Systems Mechanisms of Gelation Classification of gels Theoretical Treatment of Gels Gel Point and Sol-Gel Transition by Rheological Measurements Mixed Polymer Gels Starch Gels Chapter 7-Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing Stimuli for Evaluation of Viscosity Sensory Assessment of Viscosity of Gum Dispersions Spreadability: Using Force and Under Normal Gravity Application of Fluid Mechanics Role of Size, Shape and Hardness of Particles Role of Rheology in Perception of Flavor and Taste Role of Rheology in Swallowing Chapter 8-Application of Rheology to Fluid Food Handling and Processing Velocity Profiles in Tubes Energy Requirements for Pumping Pump Selection and Pipe Sizing Power Consumption in Agitation Residence Time Distribution in Aseptic Processing Systems Heat Transfer to Fluid Foods Continuous Flow Sterilization Role of Rheology in Thermal Processing of Canned Foods Heat Transfer to a Starch Dispersion in an Intermittently Rotated Can Empirical Correlations for Heat Transfer to Fluids Flowing in Tubes Empirical Correlations for Heat Transfer to Canned Fluids Appendix A-Nomenclature Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67981 Rheology of fluid and semisolid foods. Principles and applications. [texte imprimé] / M. Anandha Rao  . -  2e éd. . - NEW YORK : Springer Science+Business Media, LLC, 2007 . - 481 p.. - (Food engineering series) . ISBN : 978-0-387-70929-1 : 112,38 Annexes Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 9.4 (RHEOLOGIE) [Classement Massy] Thésaurus Agro-alimentaire RHEOLOGIE ; FLUIDE ; PRODUIT ALIMENTAIRE ; VISCOSITE ; VISCOELASTICITE ; INSTRUMENT DE MESURE ; GOMME NATURELLE ; AMIDON ; JUS DE FRUIT ; CHOCOLAT ; LAIT ; ASSAISONNEMENT ; MARGARINE ; GEL ; GELIFICATION ; FLAVEUR ; GOUT ; TRANSFERT DE CHALEUR ; PROPRIETE RHEOLOGIQUE ; MESURE ; GELATINE Type de document : Livre Table des matières : Chapter 1- Introduction: Food Rheology and Structure Stress and Strain Tensors Viscometric Properties Shear Stress-Shear Rate Relationships Units in Rheological Measurement Types of Fluid Flow Behavior Apparent Viscosity Intrinsic Viscosity Stress-Strain Behavior of Solid Foods Linear Viscoelasticity Length Scale of Food Molecules and Foods Phase Transitions in Foods Appendix 1-A: Momentum and Heat Transport Equations for Incompressible Fluids Chapter 2- Flow and Functional Models for Rheological Properties of Fluid Foods Time-Independent Flow Behavior Apparent Viscosity-Shear Rate Relationships of Shear- Thinning Foods Models for Time-Dependent Flow Behavior Role of Solids Fraction in Rheology of Dispersions Effect of Soluble and Insoluble Solids Concentration on Apparent Viscosity of Foods Emulsions Effect of Temperature on Viscosity Mixing Rules for Two Component Blends Treatment of Rheological Data Using Models Chapter 3- Measurement of Flow and Viscoelastic Properties Rotational Viscometers Yield Stress of Foods Using a Vane Torsion Gelometer for Solid Foods Pressure-Driven Flow Viscometers Viscosity Measurement at High Temperatures ln-Plant Measurement of Flow Behavior of Fluid Foods Extensional Flow Viscometry Measurement of Viscoelastic Behavior of Fluid Foods Appendix 3-A: Analysis of Flow in a Concentric Cylinder Geometry Appendix 3-B: Analysis of Steady Laminar Fully Developed Flow in a Pipe Appendix 3-C: Analysis of Flow in a Cone-Plate Geometry Chapter 4- Rheology of Food Gum and Starch Dispersions Rheology of Food Gum Dispersions Rheology of Heated Starch Dispersions Viscous and Viscoelastic Properties during Heating of Starch Dispersions Dynamic Rheological Behavior of Starch Dispersions Role of Continuous and Dispersed Phases on Viscoelastic Properties of Starch Dispersions Effect of Sugar on Rheology of Starch Dispersion Rheological Behavior of Starch-Protein Dispersions Rheology of Starch-Gum Dispersions Chapter 5- Rheological Behavior of Processed Fluid and Semisolid Foods Fruit Juices and Purees: Role of Soluble and Insoluble Solids Rheological Properties of Chocolate Rheology of Milk and Milk Concentrates Rheology of Mayonnaise, Salad Dressing, and Margarine Rheology of Salad Dressings Structural Analyses of Food Dispersions Structural Components of Yield Stress Appendix 5-A: Literature Values of Rheological Properties of Foods Chapter 6- Rheological Behavior of Food Gels Rheological Tests to Evaluate Properties of Gel Systems Mechanisms of Gelation Classification of gels Theoretical Treatment of Gels Gel Point and Sol-Gel Transition by Rheological Measurements Mixed Polymer Gels Starch Gels Chapter 7-Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing Stimuli for Evaluation of Viscosity Sensory Assessment of Viscosity of Gum Dispersions Spreadability: Using Force and Under Normal Gravity Application of Fluid Mechanics Role of Size, Shape and Hardness of Particles Role of Rheology in Perception of Flavor and Taste Role of Rheology in Swallowing Chapter 8-Application of Rheology to Fluid Food Handling and Processing Velocity Profiles in Tubes Energy Requirements for Pumping Pump Selection and Pipe Sizing Power Consumption in Agitation Residence Time Distribution in Aseptic Processing Systems Heat Transfer to Fluid Foods Continuous Flow Sterilization Role of Rheology in Thermal Processing of Canned Foods Heat Transfer to a Starch Dispersion in an Intermittently Rotated Can Empirical Correlations for Heat Transfer to Fluids Flowing in Tubes Empirical Correlations for Heat Transfer to Canned Fluids Appendix A-Nomenclature Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67981

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Solving problems in food engineering / Stavros Yanniotis (2008)

Public ISBD Titre : Solving problems in food engineering Type de document : document multimédia Auteurs : Stavros Yanniotis Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2008 Collection : Food engineering series Importance : 1 vol. (XI-297 p.), 1 CD-ROM Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-0-387-73513-9 Note générale : Bibliogr. p.273. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire FLUIDE ; TRANSFERT DE CHALEUR ; TRANSFERT DE MASSE ; PASTEURISATION ; STERILISATION ; EVAPORATION ; SECHAGE ; REFROIDISSEMENT ; CONGELATION ; POMPE ; VAPEUR ; MECANIQUE DES FLUIDES ; DIFFUSION Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=159105 Solving problems in food engineering [document multimédia] / Stavros Yanniotis . - NEW YORK : Springer Science+Business Media, LLC, 2008 . - 1 vol. (XI-297 p.), 1 CD-ROM : ill., couv. ill. en coul. ; 24 cm. - (Food engineering series) . ISBN : 978-0-387-73513-9 Bibliogr. p.273. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire FLUIDE ; TRANSFERT DE CHALEUR ; TRANSFERT DE MASSE ; PASTEURISATION ; STERILISATION ; EVAPORATION ; SECHAGE ; REFROIDISSEMENT ; CONGELATION ; POMPE ; VAPEUR ; MECANIQUE DES FLUIDES ; DIFFUSION Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=159105

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Sterilization of food in retort pouches. / Abdul Ghani Al-Baali (2006)

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Thermal processing of packaged foods. / S.D. Holdsworth (2008)

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