Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further encourages scientific collaboration among researchers.

This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering, food science and food technology. Scholars will find a selection of innovative topics ranging from bubbles in food and transport phenomena in food systems to practical food processing applications at the industrial level. Professionals working in food research centers and food industries may also find this book useful.

Autorentext

Gustavo F. Gutiérrez-López is Professor of Food Engineering, National School of Biological Sciences, Instituto Politécnico Nacional, México

Gustavo V. Barbosa-Cánovas is Professor of Food Engineering, Center for Nonthermal Processing of Food at Washington State University, Pullman, Washington, USA

Jorge Welti-Chanes is Professor of Food Engineering, Department of Chemical and Food Engineering, Universidad de las Américas, Puebla, México

Efrén Parada-Arias is Professor of Food Engineering, National School of Biological Sciences and Secretary General, Instituto Politécnico Nacional, México

Zusammenfassung

Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects; at the same time, each topic is framed within the context of this integrated approach. The premise of this work is that a comprehensive approach to food engineering requires a thorough knowledge of the subject and an effective integration of other disciplines in order to appropriately convey the state-of-the-art fundamentals and applications of the involved disciplines.

This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics ranging from applications of transport phenomena in food systems to practical implications at industrial levels. Professionals working in food engineering and food science and technology research centers and industries may also find this book useful.

Inhalt
Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program.- Food Sterilization by Combining High Pressure and Thermal Energy.- Nonlinear Kinetics: Principles and Potential Food Applications.- Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes.- Air Impingement Cooling of Cylindrical Objects Using Slot Jets.- New Technologies to Preserve Quality of Fresh-Cut Produce.- Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology.- Phase Transitions and Hygroscopicity in Chewing Gum Manufacture.- Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues.- Bubbles in Foods: Creating Structure out of Thin Air!.- Films Based on Biopolymer from Conventional and Non-Conventional Sources.- Edible Coating as an Oil Barrier or Active System.- From Powders End Use Properties to Process Engineering.- Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying.- Towards Food Product Design.- Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials.- Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells.- Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning.- Drying of Porous Materials: Experiments and Modelling at Pore Level.- Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions.- Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying.- Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation.- Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products.- Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System.- Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure.- Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas.- Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis.- Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose.- Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification.- Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey.- Whey Proteins: Bioengineering and Health.- Innovations in Starch-Based Film Technology.- Programme Al?an: European Union Programme of High Level Scholarships for Latin America.- ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development.