1st Edition
Innovation in Food Engineering New Techniques and Products
Innovative Techniques
Opportunities and Challenges in Nonthermal Processing of Foods, N.K. Rastogi
Trends in Breadmaking: Low and Subzero, C.M. Rosell
Biotechnological Tools to Produce Natural Flavors and Methods to Authenticate Their Origin, E. Brenna, G. Fronza, C. Fuganti, F.G. Gatti, and S. SerraApplication of Solid-State Fermentation to Food Industry, M.A. Longo and M.Á. Sanromán
Membrane Processing for the Recovery of Bioactive Compounds in Agro-Industries, S. Velizarov and J.G. Crespo
Recent Advances in Fruit-Juice Concentration Technology, C.P. Ribeiro Jr., P.L.C. Lage, and C. P. Borges
Encapsulation Technologies for Modifying Food Performance, M. Inês Ré, M.H.A. Santana, and M.A. d’Ávila
Perspectives of Fluidized Bed Coating in the Food Industry, F. Depypere, J.G. Pieters, and K. Dewettinck
Spray Drying and Its Application in Food Processing, H.L. Xin and A.S. Mujumdar
Superheated-Steam Drying Applied in Food Engineering, S. Prachayawarakorn and S. Soponronnarit
Drying of Tropical Fruit Pulps: An Alternative Spouted-Bed Process, M. de Fátima Medeiros, J.S. Souza, O.L.S. Alsina, and S.C.S. Rocha
Application of Hybrid Technology Using Microwaves for Drying and Extraction, U.S. Shivhare, V. Orsat, and G.S. Vijaya Raghavan
Vacuum Frying Technology, L.P. Fan, M. Zhang, and A.S. Mujumdar
Aseptic Packaging of Food—Basic Principles and New Developments Concerning Decontamination Methods for Packaging Materials, P. Muranyi, J. Wunderlich, and O. Franken
Controlled and Modified Atmosphere Packaging of Food Products, D. O’Beirne
Latest Developments and Future Trends in Food Packaging and Biopackaging, J.M. Lagaron and A. López-Rubio
New Materials, Products, and Additives
Biodegradable Films Based on Biopolymers for Food Industries, A.C. de Souza, C. Ditchfield, and C.C. Tadini
Goat Milk Powder Production in Small Agro-Cooperatives, U.K.L. Medeiros, M. de Fátima Medeiros, and M.L. Passos
Meat Products as Functional Foods, J. Fernández López and J.A. Pérez Alvarez
Probiotics and Prebiotics in Fermented Dairy Products, G. Vinderola, C. González de los Reyes-Gavilán, and J. Reinheimer
Uses of Whole Cereals and Cereal Components for the Development of Functional Foods, D. Charalampopoulos, S.S. Pandiella, and C. Webb
Advances in Development of Fat Replacers and Low-Fat Products, J.R. Daniel
Biosurfactants as Emerging Additives in Food Processing, D.M. Guimarães Freire, L. Vieira de Araújo, F. de Araujo Kronemberger, and M. Nitschke
Index
Biography
Maria Laura Passos, Claudio P. Ribeiro
