Food engineering 2000:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York [u.a.]
Chapman & Hall [u.a.]
1997
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVII, 416 S. Ill., graph. Darst. |
| ISBN: | 0412088118 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV011249143 | ||
| 003 | DE-604 | ||
| 005 | 20001011 | ||
| 007 | t | ||
| 008 | 970317s1997 ad|| |||| 10||| eng d | ||
| 020 | |a 0412088118 |9 0-412-08811-8 | ||
| 035 | |a (OCoLC)476557904 | ||
| 035 | |a (DE-599)BVBBV011249143 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 | ||
| 084 | |a LEB 001f |2 stub | ||
| 245 | 1 | 0 | |a Food engineering 2000 |c ed. by Pedro Fito ... |
| 264 | 1 | |a New York [u.a.] |b Chapman & Hall [u.a.] |c 1997 | |
| 300 | |a XVII, 416 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 4 | |a Chemicophysical properties | |
| 650 | 4 | |a Congress | |
| 650 | 4 | |a Education | |
| 650 | 4 | |a Emballering | |
| 650 | 4 | |a Food technology | |
| 650 | 4 | |a Foods | |
| 650 | 4 | |a Forarbejdning | |
| 650 | 4 | |a Fysisk-kemiske egenskaber | |
| 650 | 4 | |a Kongres | |
| 650 | 4 | |a Levnedsmiddelteknologi | |
| 650 | 4 | |a Levnedsmidler | |
| 650 | 4 | |a Packaging | |
| 650 | 4 | |a Processing | |
| 650 | 4 | |a Simulation models | |
| 650 | 4 | |a Simuleringsmodeller | |
| 650 | 4 | |a Uddannelse | |
| 650 | 4 | |a Erziehung | |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1995 |z São Paulo |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Fito, Pedro |e Sonstige |4 oth | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007550906&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-007550906 | ||
Datensatz im Suchindex
| _version_ | 1804125751280140288 |
|---|---|
| adam_text | Contents
Preface
ix
Acknowledgments
xi
Contributors
xv
PART
1
TRENDS IN FOOD ENGINEERING
Chapter
1
The History and Future of Food Engineering
3
Marcus
Karel
PART II PHYSICAL PROPERTIES OF FOODS
Chapter
2
Microstructural and Imaging Analyses as
Related to Food Engineering
23
José M.
Aguilera
and Peter
J.
Liliford
Chapter
3
Engineering Properties of Foods: Current
Status
39
M. Anandha Rao
Chapter
4
Rheological Properties of Fluid Foods:
Recent Developments
55
M. Anandha Rao
Chapter
5
Multilayer
Sorption
Isotherms
65
Constantino
Suárez-Fernández
and Roberto
J. Aguerre
Chapter
6
Thermal Properties in Food Sterilization
89
Alfredo
A Vitali
Chapter
7
The Physical State and Quality of Cereal-
Based Foods
97
Martine
Le Meste,
Gaelle Roudaut, and
Arnaud Rolée
PART
Ш
ADVANCES IN FOOD PROCESSING
Chapter
8
Structural Changes in the Minimal Processing
of Fruits: Some Effects of Blanching and
Sugar Impregnation
117
Stella M. Alzamora,
Lía
N.
Gerschenson,
Susana L. Vidales,
and Andrea
Nieto
Chapter
9
The Study of Critical Variables in the
Treatment of Foods by Pulsed Electric Fields
141
Gustavo V.
Barbosa-Cánovas,
Bai-Lin Qin,
and Barry G. Swanson
Chapter
10
Minimally Processed High Moisture Fruit
Products by Combined Methods: Results of a
Multinational Project
161
María
S.
Tapia de Daza,
Stella
M.
Alzamora, and Jorge Welti-Chanes
Chapter
11
Minimally Processed Foods: State of the Art
and Future
181
Jorge Welti-Chanes, Fidel Vergara-
Balderas, and
Aurelio López-Malo
PART IV MODELING OF FOOD PROCESSING OPERATIONS
Chapter
12
Salting ofManchego-Type Cheese by
Vacuum Impregnation
215
Amparo
Chiralt and Pedro
Fito
Chapter
13
Osmotic Dehydration: An Approach to the
Modeling of Solid-Liquid Food Operations
231
Pedro
Fito
and
Amparo
Chiralt
Chapter
14
Mass Transfer Modeling in Structured Foods
253
Marc
Le Maguer
Chapter
15
The Preparation of Software as an
Educational Aid for Food Engineering
Courses
271
Enrique Ortega-Rodriguez
VI
Chapter
16
Critical Points for On-Line Computer
Simulation Control of the Canned-Food
Sterilization Processes
291
Arthur
A. Teixeira
and Gary S. Tucker
Chapter
17
Vision and Knowledge-Based Techniques in
Raw Meat Classification for Cooked Ham
Production
309
Antonio Mulet-Pons and
N.
López
PARTV FOOD PACKAGING
Chapter
18
High-Barrier Polymers for the Design of Food
Packages
327
Ramon
Catalã
and Rafael Gavara
Chapter
19
Trends in Food Packaging
347
Cecilia
Rojas De Gante
PART VI FOOD ENGINEERING EDUCATION
Chapter
20
Food Engineering Curricula: North American
and Asian Perspectives
367
R. Paul Singh
Chapter
21
Human Resources Formation for Food
Technology in Ibero-America
377
Efrén Parada-Arias
and Carlos Ordorica-
Vargas
Chapter
22
The Future of Food Engineering Education in
Europe
403
Jorge C.
Oliveira
and
Augusto
G.
Medina
Index
413
VU
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV011249143 |
| classification_tum | LEB 001f |
| ctrlnum | (OCoLC)476557904 (DE-599)BVBBV011249143 |
| discipline | Lebensmitteltechnologie |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01761nam a2200529 c 4500</leader><controlfield tag="001">BV011249143</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20001011 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">970317s1997 ad|| |||| 10||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0412088118</subfield><subfield code="9">0-412-08811-8</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)476557904</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV011249143</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 001f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food engineering 2000</subfield><subfield code="c">ed. by Pedro Fito ...</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York [u.a.]</subfield><subfield code="b">Chapman & Hall [u.a.]</subfield><subfield code="c">1997</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XVII, 416 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemicophysical properties</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Congress</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Education</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Emballering</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food technology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Foods</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Forarbejdning</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Fysisk-kemiske egenskaber</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Kongres</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Levnedsmiddelteknologi</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Levnedsmidler</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Packaging</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Processing</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Simulation models</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Simuleringsmodeller</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Uddannelse</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Erziehung</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)1071861417</subfield><subfield code="a">Konferenzschrift</subfield><subfield code="y">1995</subfield><subfield code="z">São Paulo</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Fito, Pedro</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Digitalisierung TU Muenchen</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007550906&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-007550906</subfield></datafield></record></collection> |
| genre | (DE-588)1071861417 Konferenzschrift 1995 São Paulo gnd-content |
| genre_facet | Konferenzschrift 1995 São Paulo |
| id | DE-604.BV011249143 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:06:32Z |
| institution | BVB |
| isbn | 0412088118 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007550906 |
| oclc_num | 476557904 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XVII, 416 S. Ill., graph. Darst. |
| publishDate | 1997 |
| publishDateSearch | 1997 |
| publishDateSort | 1997 |
| publisher | Chapman & Hall [u.a.] |
| record_format | marc |
| spelling | Food engineering 2000 ed. by Pedro Fito ... New York [u.a.] Chapman & Hall [u.a.] 1997 XVII, 416 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Chemicophysical properties Congress Education Emballering Food technology Foods Forarbejdning Fysisk-kemiske egenskaber Kongres Levnedsmiddelteknologi Levnedsmidler Packaging Processing Simulation models Simuleringsmodeller Uddannelse Erziehung Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1995 São Paulo gnd-content Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Fito, Pedro Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007550906&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food engineering 2000 Chemicophysical properties Congress Education Emballering Food technology Foods Forarbejdning Fysisk-kemiske egenskaber Kongres Levnedsmiddelteknologi Levnedsmidler Packaging Processing Simulation models Simuleringsmodeller Uddannelse Erziehung Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)1071861417 |
| title | Food engineering 2000 |
| title_auth | Food engineering 2000 |
| title_exact_search | Food engineering 2000 |
| title_full | Food engineering 2000 ed. by Pedro Fito ... |
| title_fullStr | Food engineering 2000 ed. by Pedro Fito ... |
| title_full_unstemmed | Food engineering 2000 ed. by Pedro Fito ... |
| title_short | Food engineering 2000 |
| title_sort | food engineering 2000 |
| topic | Chemicophysical properties Congress Education Emballering Food technology Foods Forarbejdning Fysisk-kemiske egenskaber Kongres Levnedsmiddelteknologi Levnedsmidler Packaging Processing Simulation models Simuleringsmodeller Uddannelse Erziehung Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Chemicophysical properties Congress Education Emballering Food technology Foods Forarbejdning Fysisk-kemiske egenskaber Kongres Levnedsmiddelteknologi Levnedsmidler Packaging Processing Simulation models Simuleringsmodeller Uddannelse Erziehung Lebensmitteltechnologie Konferenzschrift 1995 São Paulo |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007550906&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT fitopedro foodengineering2000 |