Professional Reference Guide
from C.H.I.P.S.
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Trends in Food Engineering
edited by Jorge E. Lozano
et al
This book presents a wide vision of the state-of-the-art in food engineering, with an
emphasis on topics vital to the food industry today. It also contains current topics in
food engineering, including applied biotechnology, food additives, and functional properties
of proteins.
Features
- Broad Coverage of State-of-the-Art in Food Engineering
- Topics of Current Importance to the Food Industry
- Trends for the 21st Century
- Chapters by Leading International Food Engineers
- And More!
Contents
PART 1: PHYSICAL AND SENSORY PROPERTIES
- Structure-Property Relationships in Foods
- Physical and Microstructural Properties of Frozen Gelatinized Starch Suspensions
- Correlation Between Physico-Chemical and Sensory Data
- Psychophysical Methods Applied to the Investigation of Sensory Properties in Foods
- Sensory and Instrumental Measures of Viscosity
- Food Composites
- Thermal Properties and State Diagrams of Fruits and Vegetables by DSC
- A Thermorheological Model of Corn Starch Dispersion During Gelatinization
- Integral and Differential Linear and Nonlinear Constitutive Models for the Rheology of
Wheat Flour Doughs
PART 2: ADVANCES IN FOOD PROCESSING
- Ultrafiltration of Apple Juice
- Simulation of Drying Rates and Quality Changes During the Dehydration of Foodstuffs
- Vacuum Impregnation in Fruit Processing
- Engineering Trends in Food Freezing
- Evaluation of Freezing and Thawing Processes Using Experimental and Mathematical
Determinations
- Minimal Processing of Fruits and Vegetables
- Minimal Preservation of Fruits: A CYTED Project
- A Review of Nonthermal Technologies
- Minimally Processed Foods with High Hydrostatic Pressure
PART 3: CURRENT TOPICS IN FOOD ENGINEERING
- Biocatalysts for the Food Industry
- Enzymatic Synthesis of Food Additives
- Plastic Materials for Modified Atmosphere Packaging
- Gelation of Soybean Proteins at Acidic pH
Appendices
Index
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Trends in Food Engineering
edited by Jorge E. Lozano, et al
304 pages • $188.95 + shipping
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