Trends in food engineering
by Anon, Cristina Barbosa-Cánovas, Gustavo V. Lozano, Jorge E. Parada-Arias, Efren
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 fo…
Read More ↓Title Statements
- Full title :Trends in food engineering / edited by Jorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas and Efren Parada-Arias.
Summary
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.
Read More ↓Edition Statements
- Publication Date:2000.
- Edition:First edition
Publication Statements
- Publisher(s):CRC Press, an imprint of Taylor and Francis
- Place of Publication:Boca Raton, FL
- Language:eng
- Publication Date:2000.
The Physical Object
- Description:1 online resource (347 pages)
Edition Identifiers
- ISBN:9781482279085, 1482279088
- oclc:on1074299121
- LC Classification:TP368
- Dewey Decimal:664
Table of Contents
Chapter 1 Structure-Property Relationships in Foods -- chapter 2 Physical and Microstructural Properties of Frozen Gelatinized Starch Suspensions -- chapter 3 Correlation between Physico-Chemical and Sensory Data -- chapter 4 Psychophysical Methods Applied to the Investigation of Sensory Properties in Foods -- chapter Introduction -- chapter Selection of Instrumental Viscosity Indices -- chapter Empirical Correlations -- chapter Study Variability -- chapter Acknowledgments -- chapter 6 Food Composites -- chapter 7 Thermal Properties and State Diagrams of Fruitsand Vegetables by DSC -- chapter Introduction -- chapter Materials and Methods -- chapter Results and Discussion -- chapter Conclusions -- chapter References -- chapter 9 Integral and Differential Linear and Nonlinear Constitutive Models for the Rheology of Wheat Flour Doughs -- chapter 10 Ultrafiltration of Apple Juice -- chapter 11 Simulation of Drying Rates and Quality Changes During the Dehydration of Foodstuffs -- chapter 12 Vacuum Impregnation in Fruit Processing -- chapter 13 Engineering Trends in Food Freezing -- chapter 14 Evaluation of Freezing and Thawing Processes Using Experimental and Mathematical Determination…
Read More ↓Subjects
Writers
More from this Series
No reviews yet. Be the first to rate this work.
Related Works
more →
Trends in food engineering
Advanced drying technologies for foods
Food preservation techniques
Food preservation techniques
Food preservation techniques
Food preservation techniques
Food preservation techniques
Rate & Review