Buy Food Engineering Interfaces Book by Ricardo Simpson
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Food Engineering Interfaces: (Food Engineering Series)
Food Engineering Interfaces: (Food Engineering Series)

Food Engineering Interfaces: (Food Engineering Series)


     0     
5
4
3
2
1



Available


X
About the Book

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.

Table of Contents:
I. Selected Topics in Food Engineering.- 1. The Beginning, Current and Future of Food Engineering: A Perspective.- 2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows.- 3. CFD: An Innovative and Effective Design Tool for the Food Industry.- 4. Incorporation of Fibers in Foods: A Food Engineering Challenge.- 5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach.- 6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes.- 7.Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions.- 8.Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry.- 9. Food Process Economics.- 10. Systemic Approach to Curriculum Design and Development.- II. Advances in Food Process Engineering.- 11. Innovations in Thermal Treatment of Food.- 12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling.- 13. Recent Advances in Emerging Nonthermal Technologies.- 14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes.- 15. High Pressure Sterilization of Foods.- 16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide.- 17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils.- III. Water Management in Food.- 18. Glass Transitions: Opportunities and Challenges.- 19. Caking of Water-soluble Amorphous and Crystalline Food Powders.- 20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer.- 21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media.- 22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology.- IV. Food Microstructure.- 23. Food Microstructures for Health, Wellbeing, and Pleasure.- 24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography.- 25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis.- V. Food Packaging.- 26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects.- 27. Edible Coatings to Improve Food Quality and Safety.- 28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide.


Best Sellers


Product Details
  • ISBN-13: 9781461427872
  • Publisher: Springer-Verlag New York Inc.
  • Publisher Imprint: Springer-Verlag New York Inc.
  • Height: 235 mm
  • No of Pages: 694
  • Returnable: Y
  • Width: 155 mm
  • ISBN-10: 1461427878
  • Publisher Date: 31 Jan 2013
  • Binding: Paperback
  • Language: English
  • Returnable: Y
  • Series Title: Food Engineering Series


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Food Engineering Interfaces: (Food Engineering Series)
Springer-Verlag New York Inc. -
Food Engineering Interfaces: (Food Engineering Series)
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Food Engineering Interfaces: (Food Engineering Series)

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!