Engineering and food for the 21st century:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL
CRC Press
2002
|
| Schriftenreihe: | Food preservation technology series
|
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 1068 S. Ill., graph. Darst. : 25 cm |
| ISBN: | 1566769639 |
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| 650 | 4 | |a Aliments - Traitement | |
| 650 | 4 | |a Conservas alimenticias | |
| 650 | 4 | |a Food industry and trade | |
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Datensatz im Suchindex
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| adam_text | Titel: Engineering and food for the 21st century
Autor: Welti-Chanes, Jorge
Jahr: 2002
Contents
Part I Vision
Chapter 1
Food Engineering for the 21st Century....................................................................3
D. B. Lund
Chapter 2
Trends in Food Engineering....................................................................................15
G. Trystram, J. J. Bimbenet
Chapter 3
Challenges for the Process Specialist in the 21st Century.....................................35
K. R. Swartzel
Chapter 4
Sustainability of Food Sector Development in Tropical Areas..............................41
A. L Raoult-Wack, N. Bricas
Chapter 5
International Congress on Engineering and Food: The First 25 Years..................57
R. Jowitt
Part II Physical Chemistry
Chapter 6
State Transitions and Reaction Rates in Concentrated Food Systems...................67
Y. H. Roos, S. M. Lievonen
Chapter 7
Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on
Food Colloid Stability.............................................................................................87
S. Damodaran
Chapter 8
Triacylglyceride Crystallization in Vegetable Oils...............................................tu:
/ F. Toro-Vazquez, E. Dibildox-Alvarado, V. Herrera-Coronado,
M. Charo-Alonso
Chapter 9
The Functionality of Milkfat Fractions in Confectionery and Plastic Fats.........125
A. G. Marangoni
Chapter 10
Stabilization Mechanisms for Anthocyanin: The Case for
Copolymerization Reactions..................................................................................141
P. Wesche-Ebeling, A. Argaiz-Jamet
Part III Mass Transfer
Chapter 11
Transport Properties in Food Engineering............................................................153
G. D. Saravacos
Chapter 12
Mass Transfer and Related Phenomena in Plant Tissue during Heat
Treatment and Osmotic Stress...............................................................................177
W. E. L Spiess, D. Behsnilian, M. Ferrando, M. Gaiser, U. Gartner, M. Hasch,
E. Mayer-Miebach, A. Rathjen, E. Walz
Chapter 13
Non-Fickian Mass Transfer in Fruit Tissue..........................................................193
V. Gekas, F. A. R. Oliveira, G. H. Crapiste
Chapter 14
The Cellular Approach in Modeling Mass Transfer in Fruit Tissues..................217
M. he Maguer, G. Mazzanti, C. Fernandez
Chapter 15
Mass Transport and Deformation Relaxation Phenomena in Plant Tissues........235
P. Fito, A. Chiralt, J. M. Barat, J. Martinez-Monzo
Chapter 16
The Relation Between Sublimation Rate and Volatile Retention during
the Freeze-Drying of Coffee.................................................................................253
K. Niranjan, J. M. Pardo, D. S. Mottram
Chapter 17
A Proposal of Analysis of the Drying Phenomena by Means of
Fractal Theory........................................................................................................269
G. F. Gutierrez-Lopez, J. Chanona-Perez, L. Alamilla-Beltrdn, A. Herndndez-
Parada, A. Jimenez-Aparicio, R. Farrera-Rebollo, C. Ordorica-Vargas
Part IV Food Rheology
Chapter 18
Relationship between Rheology and Food Texture..............................................291
M. C. Bourne
Chapter 19
Relevance of Rheological Properties in Food Process Engineering....................307
J. Velez-Rufz
Chapter 20
Rheological Properties of Concentrated Suspensions: Applications
to Foodstuffs..........................................................................................................327
P. J. Carreau, F. Cotton, G. P. Citerne, M. Moan
Chapter 21
Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence
of Elasticity on Power Consumption....................................................................347
E. Brito-De La Fuente, F. Bertrand, P. Carreau, P. A. Tanguy
Chapter 22
Microstructuring of Multiphase Food Systems in Shear and
Elongational Process Flows...................................................................................361
E. J. Windhab, P. Fischer, M. Stranzinger, S. Kaufmann
Chapter 23
Modeling Viscosity of Starch Dispersion and Dough during Heating:
Master Curves of Complex Viscosity....................................................................381
J. Tattiyakul, H.-J. Liao, M. A. Rao
Chapter 24
The Role of Rheology in Extrusion......................................................................393
O. H. Campanella, P. X. Li, K. A. Ross, M. R. Okos
Chapter 25
Nonlinear Viscoelasticity Modeling of Vegetable Protein-Stabilized
Emulsions...............................................................................................................415
C. Gallegos, J. M. Franco, J. M. Madiedo, A. Raymundo, I. Sousa
Chapter 26
Rheological Properties of Food Materials under Standard and
High Pressure and Temperature Conditions..........................................................431
A. Gaspar-Rosas
Chapter 27
Rheo-Reactor for Studying Food Processes: Specific Cases of Foaming
and Freezing..........................................................................................................447
L. Choplin, B. E. Chavez-Montes, E. Schaer
Part V Food Structure
Chapter 28
Levels of Structure and Mechanical Properties of Solid Foods...........................465
M. Peleg
Chapter 29
Structure-Functionality Relationships in Foods...................................................477
A. H. Barrett
Chapter 30
Structure and Food Engineering............................................................................495
J. M. Aguilera
Chapter 31
Viewing Food Microstructure................................................................................513
J. C. G. Blonk
Part VI Thermal Processing and Packaging
Chapter 32
Active Packaging: Science and Application.........................................................533
M. L Rooney
Chapter 33
Mass Transfer in Food/Plastic Packaging Systems..............................................543
R. Gavara, R. Catald
Chapter 34
Mass Transport within Edible and Biodegradable Protein-Based Materials:
Application to the Design of Active Biopackaging..............................................563
5. Guilbert, A. Redl, N. Gontard
Chapter 35
Cooling Uniformity in Overpressure Retorts Using Water Spray and
Full Immersion......................................................................................................575
M. A. Tung, G. F. Morello, A. T. Paulson, I. J. Britt
Chapter 36
Contribution to Kinetics for the Development of Food Sterilization
Processes at High Temperatures: IATA-CSIC Results.........................................591
M. Rodrigo, A. Martinez, C. Rodrigo
Part VII Minimal Processing
Chapter 37
Shelf-Life Prediction of Minimally Processed Chilled Foods.............................607
B. M. McKenna
Chapter 38
Update on Hurdle Technology..............................................................................615
L. Leistner
Chapter 39
Microbial Behavior Modeling as a Tool in the Design and Control
of Minimally Processed Foods..............................................................................631
5. M. Alzamora, A. Lopez-Malo
Chapter 40
The Role of An Osmotic Step: Combined Processes to Improve Quality
and Control Functional Properties in Fruit and Vegetables..................................651
D. Torreggiani, G. Bertolo
Chapter 41
Approaches for Safety Assessment of Minimally Processed Fruits
and Vegetables.......................................................................................................671
M. S. Tapia, J. Welti-Chanes
Part VIII Emerging Technologies
Chapter 42
Membrane Permeabilization and Inactivation Mechanisms of Biological
Systems by Emerging Technologies......................................................................699
D. Knorr, V. Heinz, A. Angersbach, D.-U. Lee
Chapter 43
Innovative Fruit Preservation Methods Using High Pressure..............................715
E. Palou, A. Lopez-Malo, J. Welti-Chanes
Chapter 44
Production Issues Related to UHP Food..............................................................727
E. Y. Ting, R. G. Marshall
Chapter 45
Enhanced Thermal Effects under Microwave Heating Conditions......................739
H. S. Ramaswamy, T. Koutchma, S. Tajchakavit
Chapter 46
Applications of Low-Intensity Ultrasonics in the Dairy Industry........................763
A. Millet, J. A. Cdrcel, J. Benedito, N. Sanjuan
Chapter 47
Ohmic Heating and Moderate Electric Field (MEF) Processing.........................785
S. K. Sastry, A. Yousef, H-Y. Cho, R. Unal, S. Salengke, W-C. Wang, M. Lima,
S. Kulshrestha, P. Wongsa-Ngasri, I. Sensoy
Chapter 48
Design, Construction, and Evaluation of a Sanitary Pilot Plant System PEF.....795
Q. H. Zhang, C. B. Streaker, Jr., H. W. Yeom
Part IX Process Control
Chapter 49
Recent Advances in Simulation for the Process Industries..................................811
D. Bogle
Chapter 50
Simulation-Based Design of Food Products and Processes.................................831
A. K. Datta
Chapter 51
Modeling and Simulation of Reactive and Separation Food Bed Processes.......847
F. Lopez-lsunza, E. S. Perez-Cisneros, S. I. Flores y De Hoyos
Chapter 52
Modeling Bean Heating during Batch Roasting of Coffee Beans.......................871
H. G. Schwartzberg
Part X Food Biotechnology
Chapter 53
New Frontiers for Food Processing: The Impact of Changes
in Agrobiotechnology............................................................................................893
R. Quintero-Ramirez
Chapter 54
Novel and Potential Applications of oc-Amylases in the Food Industry..............913
G. Saab-Rincon, G. del Rio, R. I. Santamaria, M. L Diaz, X. Soberdn, A.
Lopez-Munguia
Chapter 55
Modeling Conditions Affecting the Production of a Bacteriocin by
Enterococus faecium UQ1 and the Kinetics of the Bacteriocin
Antilisterial Activity..............................................................................................927
B. Garcia-Almenddrez, J- Ibarm-Silva, L. Mayorga-Martinez, J. Domfnguez-
Dominguez, C. Regalado
Part XI Environmental
Chapter 56
Clean Technology in the Food Manufacturing Industry.......................................951
P. J. Lillford, M. E Edwards
Chapter 57
Pest Control in the Food Industry: Raw Materials Control.................................961
P. Valle-Vega
Part XII Space Missions
Chapter 58
Storage Stability and Nutritive Value of Food for Long-Term Manned
Space Missions......................................................................................................
D. Zasypkin, T.-C. Lee
Chapter 59
Preservation Methods Utilized for Space Food....................................................993
K Vodovotz, Ch. T. Bourland
Chapter 60
NASA Food Technology Commercial Space Center..........................................1007
D. G. Olson
Part XIII Education
Chapter 61
Role of the Internet in Food Engineering Teaching...........................................I013
RP. Singh
Chapter 62
Teaching Food Engineering with the aid of Multimedia....................................1023
M. Lopez-Leiva
Chapter 63
A Low-Cost, Versatile Laboratory Experiment in Food Engineering
Using the Internet................................................................................................1035
F Courtois, R. P Singh
Chapter 64
Toward a Virtual Cooperative Training Program in Food Engineering.............1043
E. Parada-Arias, G. F. Gutierrez-Lopez, C. Ordorica-Vargas
Index....................................................................................................................1057
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| spelling | Engineering and food for the 21st century edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera Boca Raton, FL CRC Press 2002 1068 S. Ill., graph. Darst. : 25 cm txt rdacontent n rdamedia nc rdacarrier Food preservation technology series Includes bibliographical references and index Aliments - Traitement Conservas alimenticias Food industry and trade Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelwissenschaft (DE-588)4167048-6 s DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Welti-Chanes, Jorge Sonstige oth Barbosa-Cánovas, Gustavo V. Sonstige oth Aguilera, José Miguel Sonstige (DE-588)1029439885 oth http://www.loc.gov/catdir/toc/fy022/2001052653.html Table of contents HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009890312&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Engineering and food for the 21st century Aliments - Traitement Conservas alimenticias Food industry and trade Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)4167048-6 (DE-588)4143413-4 |
| title | Engineering and food for the 21st century |
| title_auth | Engineering and food for the 21st century |
| title_exact_search | Engineering and food for the 21st century |
| title_full | Engineering and food for the 21st century edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera |
| title_fullStr | Engineering and food for the 21st century edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera |
| title_full_unstemmed | Engineering and food for the 21st century edited by Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera |
| title_short | Engineering and food for the 21st century |
| title_sort | engineering and food for the 21st century |
| topic | Aliments - Traitement Conservas alimenticias Food industry and trade Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd |
| topic_facet | Aliments - Traitement Conservas alimenticias Food industry and trade Lebensmitteltechnologie Lebensmittelwissenschaft Aufsatzsammlung |
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