Trends in Food Engineering: 1st Edition (Hardback) book cover

Trends in Food Engineering

1st Edition

Edited by Jorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas, Efren Parada-Arias

CRC Press

347 pages

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Hardback: 9781566769914
pub: 2000-06-07
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Description

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Table of Contents

PART 1: PHYSICAL AND SENSORY PROPERTIES

Structure-Property Relationships in Foods, J.M. Aguilera

Physical and Microstructural Properties of Frozen Gelatinized Starch Suspensions, N.E. Zaritzky

Correlation Between Physico-Chemical and Sensory Data, G.E. Hough

Psychophysical Methods Applied to the Investigation of Sensory Properties in Foods, M.C. Zamora

Sensory and Instrumental Measures of Viscosity, E. Costell and L. Durán

Food Composites, P.J. Lillford

Thermal Properties and State Diagrams of Fruits and Vegetables by DSC, A.M. Sereno

A Thermorheological Model of Corn Starch Dispersion During Gelatinization, W.H. Yang and M.A. Rao

Integral and Differential Linear and Nonlinear Constitutive Models for the Rheology of Wheat Flour, Doughs J.L. Kokini, M. Dhanasekharan, C.F. Wang, and H. Huang

PART 2: ADVANCES IN FOOD PROCESSING

Ultrafiltration of Apple Juice, J.E. Lozano, D.T. Constenla, and M.E. Carrín

Simulation of Drying Rates and Quality Changes During the Dehydration of Foodstuffs, G.H. Crapiste

Vacuum Impregnation in Fruit Processing, P. Fito, A. Chiralt, J.M. Barat, and J. Martinez-Monzó

Engineering Trends in Food Freezing, R.H. Mascheroni

Evaluation of Freezing and Thawing Processes Using Experimental and Mathematical Determinations, A.C. Rubiolo

Minimal Processing of Fruits and Vegetables, R.P. Singh and J.D. Mannapperuma

Minimal Preservation of Fruits: A CYTED Project, S.M. Alzamora, M.S. Tapia, A. Leúnda, S.N. Guerrero, A.M. Rojas, L.N. Gerschenson, and E. Parada Arias

A Review of Nonthermal Technologies, S. Bolado-Rodriguez, M.M. Góngora-Nieto, U. Pothakamury, G.V. Barbosa-Cánovas, and B.G. Swanson

Minimally Processed Foods with High Hydrostatic Pressure, A. López-Malo, E. Palou, G.V. Barbosa-Cánovas, B.G. Swanson, and J. Welti-Chanes

PART 3: CURRENT TOPICS IN FOOD ENGINEERING

Biocatalysts for the Food Industry, A. Illanes

Enzymatic Synthesis of Food Additives, A. van der Padt, F.B., N. Heinsman, J. Sewalt, and K. van 't Riet

Plastic Materials for Modified Atmosphere Packaging, R. Catalá and R. Gavara

Gelation of Soybean Proteins at Acidic pH, M.C. Puppo and M.C. Añón

About the Series

Food Preservation Technology

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science