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Advances in food process engineering research and applications

Titre :	Advances in food process engineering research and applications Ajouter au panier
Auteur(s) :	Stavros Yanniotis, Éditeur scientifique Petros S. Taoukis, Éditeur scientifique Nikolaos G. Stoforos, Éditeur scientifique Vaios T. Karathanos, Éditeur scientifique
Type de document :	Livre
Sujets :	Biochimie ; Génie industriel ; Aliments ; Aliments -- Activité de l'eau ; Aliments -- Séchage ; Café ; Aliments -- Manipulation ; Aromatisants ; Allergènes ; Modèles mathématiques ; Aliments -- Conservation ; Capteurs (technologie) ; Aliments -- Texture ; Risques pour la santé ; Chaînes alimentaires -- Modèles mathématiques
Editeur(s) :	New York : Springer Science+Business Media
Date de publication :	2013
Collection :	Food Engineering Series
Format :	1 vol. (X-677 p.) / ill. en noir et blanc et en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Food Process Engineering Research and Innovationin a Fast-Changing World Helmar Schubert, Heike P. Schuchmann, Robert Engel,and Kai Knoerzer 2 Food Process Engineering Research and Innovationin a Fast Changing World: Paradigms/Case Studies Heike P. Schuchmann, Karsten Köhler, M. Azad Emin,and Helmar Schubert Part I Food Materials Science and Properties 3 Advances in Nanotechnology as Applied to Food Systems Jarupat Luecha, Nesli Sozer, and Joz[...] 1 Food Process Engineering Research and Innovationin a Fast-Changing World Helmar Schubert, Heike P. Schuchmann, Robert Engel,and Kai Knoerzer 2 Food Process Engineering Research and Innovationin a Fast Changing World: Paradigms/Case Studies Heike P. Schuchmann, Karsten Köhler, M. Azad Emin,and Helmar Schubert Part I Food Materials Science and Properties 3 Advances in Nanotechnology as Applied to Food Systems Jarupat Luecha, Nesli Sozer, and Jozef L. Kokin 4 Relaxations, Glass Transition and Engineering Properties of Food Solids Yrjö H. Roos 5 Molecular-Based Modeling and Simulation Studies of Water–Water and Water–Macromolecule Interactions in Food and Their Effects on Food Dehydration J.-C. Wang and A.I. Liapis 6 Rheological and Structural Characteristics of Nanometre-Scale Food Protein Particle Dispersions and Gels M. Anandha Rao, Simon M. Loveday, and Harjinder Singh 7 Transport Properties in Food Process Design M. Krokida and G.D. Saravacos Part II Advances in Food Process Technology 8 Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective J. Peter Clark 9 Recent Developments in Drying Technologies for Foods Sachin V. Jangam and Arun S. Mujumdar 10 Batch Coffee Roasting; Roasting Energy Use;Reducing That Use Henry Schwartzberg 11 Advances and Challenges in Thermal Processing with Flexible Packages Arthur Teixeira, Gaurav Ghai, and Sergio Almonacid 12 Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning? P.J. Fryer, P.T. Robbins, and I.K. Asteriadou 13 Encapsulation Systems in the Food Industry Viktor Nedović, Ana Kalušević, Verica Manojlović,Tanja Petrović, and Branko Bugarski 14 Aroma Encapsulation in Powder by Spray Drying,and Fluid Bed Agglomeration and Coating Turchiuli Christelle and Dumoulin Elisabeth 15 Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics Pavan Kumar Soma, Patrick D. Williams, BoKyung Moon,and Y. Martin Lo 16 Food Allergens and Processing: A Review of Recent Results Milan Houska, Ivana Setinova, and Petr Kucera Part III Novel Food Processes 17 Emerging Technologies for Targeted Food Processing D. Knorr, A. Froehling, H. Jaeger, K. Reineke, O. Schlueter,and K. Schoessler 18 Nonthermal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables Iryna Smetanska, Dase Hunaefi, and Gustavo V. Barbosa-Cánovas 19 Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Electric Field,Ohmic Heating, and High-Voltage Electrical Discharge) Eugène Vorobiev and Nikolai Lebovka 20 Food Structure Engineering for Nutrition, Health and Wellness Stefan F.M. Kaufmann and Stefan Palzer 21 Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems Andrée Voilley, Sonia Lequin, Alicia Hambleton, David Chassagne, Thomas Karbowiak, and Frédéric Debeaufort Part IV Modeling and Control of Food Processes 22 Modeling Food Process, Quality and Safety:Frameworks and Challenges Ashim Datta and Ashish Dhall 23 Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations Ferruh Erdoǧdu 24 Food Preservation Process Design Dennis R. Heldman 25 Advanced Sensors, Quality Attributes, and Modeling in Food Process Control Michael J. McCarthy and Kathryn L. McCarthy Part V Modeling and Control of Food Safety and Quality 26 Predictive Modeling of Textural Quality of Almonds During Commercial Storage and Distribution Li Z. Taitano and R. Paul Singh 27 Developing Next-Generation Predictive Models:Systems Biology Approach D. Vercammen, E. Van Derlinden, F. Logist, and J.F. Van Impe 28 Dynamic Approach to Assessing Food Quality and Safety Characteristics: The Case of Processed Foods Teresa R.S. Brandão, Maria M. Gil, Fátima A. Miller, Elsa M. Gonçalves, and Cristina L.M. Silva 29 Hyperspectral Imaging Technology: A Nondestructive Tool for Food Quality and Safety Evaluation and Inspection Di Wu and Da-Wen Sun 30 Food Chain Safety Management Systems: The Impact of Good Practices Raspor Peter, Ambrožič Mateja, and Jevšnik Mojca Part VI Current and Future Issues 31 Does Biofuel Production Threaten Food Security? Walter E.L. Spiess 32 Academia-Industry Interaction in Innovation:Paradigm Shifts and Avenues for the Future I. Sam Saguy
Langue(s) :	Anglais
Identifiant :	978-1-4614-7905-5
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=191588

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