Food engineering : integrated approaches
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 part...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Muut tekijät: | , , |
| Aineistotyyppi: | Livre numérique |
| Kieli: | Anglais |
| Julkaistu: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Sarja: | Food Engineering Series
|
| Linkit: | Accès sur la plateforme de l'éditeur Accès sur la plateforme de l'éditeur (Springer) Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Huomautus: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Food Engineering: Integrated Approaches, Texte imprimé, 9781441925923 • Food Engineering: Integrated Approaches, Texte imprimé, 9780387521312 • Food engineering, integrated approaches, edited by Gustavo F. Gutiérrez-López,... Gustavo V. Barbosa-Cánovas,... Jorge Welti-Chanes,... [et al.], New York, Springer, 2008, 1 vol. (XXIV-475 p.), Food engineering series, 978-0-387-75429-1 |
Sisällysluettelo:
- Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program
- Food Sterilization by Combining High Pressure and Thermal Energy
- Nonlinear Kinetics: Principles and Potential Food Applications
- Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes
- Air Impingement Cooling of Cylindrical Objects Using Slot Jets
- New Technologies to Preserve Quality of Fresh-Cut Produce
- Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology
- Phase Transitions and Hygroscopicity in Chewing Gum Manufacture
- Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues
- Bubbles in Foods: Creating Structure out of Thin Air!
- Films Based on Biopolymer from Conventional and Non-Conventional Sources
- Edible Coating as an Oil Barrier or Active System
- From Powders End Use Properties to Process Engineering
- Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying
- Towards Food Product Design
- Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials
- Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells
- Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning
- Drying of Porous Materials: Experiments and Modelling at Pore Level
- Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions
- Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying
- Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation
- Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products
- Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System
- Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure
- Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas
- Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis
- Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose
- Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification
- Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey
- Whey Proteins: Bioengineering and Health
- Innovations in Starch-Based Film Technology
- Programme Al?an: European Union Programme of High Level Scholarships for Latin America
- ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development.