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Advances in Food Process Engineering Research and Applications

FES: ADVANCES IN FOOD PROCESS ENGINEERING RSRCH & APPS

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This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is "Food Process Engineering in a Changing World." The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an  interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

POST SECONDARY FOUR YEAR

PROFESSIONAL & REFERENCE

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Front Cover.
Other Front Matter.
Title Page.
Copyright Page.
Preface.
Contents.
1: Food Process Engineering Research and Innovation in a Fast-Changing World.
2: Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies.
3: Food Materials Science and Properties.
4: Advances in Nanotechnology as Applied to Food Systems.
5: Relaxations, Glass Transition and Engineering Properties of Food Solids.
6: Molecular-Based Modeling and Simulation Studies of Water&#x2013;Water and Water&#x2013;Macromolecule Interactions in Food and Their Effects on Food Dehydration.
7: Rheological and Structural Characteristics of Nanometre-Scale Food Protein Particle Dispersions and Gels.
8: Transport Properties in Food Process Design.
9: Advances in Food Process Technology.
10: Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective.
11: Recent Developments in Drying Technologies for Foods.
12: Batch Coffee Roasting; Roasting Energy Use; Reducing That Use.
13: Advances and Challenges in Thermal Processing with Flexible Packages.
14: Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?.
15: Encapsulation Systems in the Food Industry.
16: Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating.
17: Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics.
18: Food Allergens and Processing: A Review of Recent Results.
19: Novel Food Processes.
20: Emerging Technologies for Targeted Food Processing.
21: Nonthermal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables.
22: Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Electric Field, Ohmic Heating, and High-Voltage Electrical Discharge).
23: Food Structure Engineering for Nutrition, Health and Wellness.
24: Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems.
25: Modeling and Control of Food Processes.
26: Modeling Food Process, Quality and Safety: Frameworks and Challenges.
27: Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations.
28: Food Preservation Process Design.
29: Advanced Sensors, Quality Attributes, and Modeling in Food Process Control.
30: Modeling and Control of Food Safety and Quality.
31: Predictive Modeling of Textural Quality of Almonds during Commercial Storage and Distribution.
32: Developing Next-Generation Predictive Models: Systems Biology Approach.
33: Dynamic Approach to Assessing Food Quality and Safety Characteristics: The Case of Processed Foods.
34: Hyperspectral Imaging Technology: A Nondestructive Tool for Food Quality and Safety Evaluation and Inspection.
35: Food Chain Safety Management Systems: The Impact of Good Practices.
36: Current and Future Issues.
37: Does Biofuel Production Threaten Food Security?.
38: Academia-Industry Interaction in Innovation: Paradigm Shifts and Avenues for the Future.
39: Erratum To: Chapter 14 Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating.
Index.

Advances in Food Process Engineering Research and Applications.css-1p8rvzy{position:absolute;padding-left:8px;}

Advances in Food Process Engineering Research and Applications