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Food engineering : integrated approaches (2008)
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 ; ENSEIGNEMENTRésumé : 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. SilvaPermalien 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 ; ENSEIGNEMENTRésumé : 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. SilvaPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=165900 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque OPERATIONS UNITAIRES GUT 16.14 Papier 33004000614761 Empruntable
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
IndexLangues : 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 ; ENCAPSULATIONType 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
IndexPermalien 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 ; ENCAPSULATIONType 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
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67992 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Biophysique PROPRIETES PHYSIQUES DES ALIMENTS AGU 9.1 Papier MAS-13105 Consultable sur place Massy Bibliothèque PROPRIETES PHYSIQUES DES ALIMENTS AGU 9.1 Papier 33004000611981 Empruntable Fruit preservation : novel and conventional technologies (2018)
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 ULTRASONSRésumé : 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
. FryingType 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. YousefPermalien 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 ULTRASONSRésumé : 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
. FryingType 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. YousefPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 Réservation
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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
IndexLangues : 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 ; GELATINEType 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
IndexPermalien 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 ; GELATINEType 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
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67981 Réservation
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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 ; DIFFUSIONType 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 ; DIFFUSIONType de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=159105 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque OPERATIONS UNITAIRES YAN 16.14 Multisupport 33004000611478 Empruntable PermalinkPermalink