Advances in Food Process Engineering Research and Applications
The International Congress on Engineering and Food (ICEF) has been established as the major international event in the field of Food Engineering. The 11th International Congress on Engineering and Food (ICEF11) took place in Athens, May 22-26, 2011 (www.icef11.org). Papers presented in ICEF11 includ...
Gardado en:
| Autor Principal: | |
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| Outros autores: | , , |
| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Series: | Food Engineering Series
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| Acceso en liña: | 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 |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Advances in Food Process Engineering Research and Applications, Texte imprimé, 9781461479055 • Advances in Food Process Engineering Research and Applications, Texte imprimé, 9781461479079 • Advances in Food Process Engineering Research and Applications, Texte imprimé, 9781489979476 |
| Résumé: | The International Congress on Engineering and Food (ICEF) has been established as the major international event in the field of Food Engineering. The 11th International Congress on Engineering and Food (ICEF11) took place in Athens, May 22-26, 2011 (www.icef11.org). Papers presented in ICEF11 included topics in Food Materials Science, Engineering Properties of Foods, Advances in Food Process Technology, Novel Food Processes, Food Product Engineering & Functional Foods, Food Waste Engineering, Hygienic Design and Operation of Food Plants, Modeling & Control of Food Processes, Food Process Design & Economics, Modeling Food Safety & Quality, and Innovation Management. This book is based on invited contributions to the Congress. Stavros Yanniotis, Professor of Food Engineering, Department of Food Science and Technology, Agricultural University of Athens Petros S. Taoukis, Professor, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens Nikolaos G. Stoforos, Associate Professor of Food Preservation, Department of Food Science and Technology, Agricultural University of Athens Vaios T. Karathanos, Professor of Food Engineering and Physical Chemistry, Department of Nutrition, Harokopion University of Athens. |
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| descrición da copia: | Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| ISBN: | 9781461479062 |
| ISSN: | 2628-8095 |
| Acceso: | Accès en ligne pour les établissements français bénéficiaires des licences nationales Accès soumis à abonnement pour tout autre établissement Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 |