browse boeken geselecteerde boek index-pagina

Index page for: Engineering and Food for the 21st Century

Table of Contents VISIONFood Engineering for the 21st Century, D. B. LundTrends in Food Engineering, G. Trystram and J.J. BimbenetChallenges for the Process Specialist in the 21st Century, K.R. SwartzelSustainability of Food Sector Development in Tropical Areas, A.L. Raoult-Wack and N. BricasInternational Congress on Engineering and Food: The First 25 Years, R. JowittPHYSICAL CHEMISTRYState Transitions and Reaction Rates in Concentrated Food Systems, Y. H. Roos and S. M. LievonenBiopolymer-Biopolymer Interactions at Interfaces and their Impact on Food Colloid Stability, S. DamodaranTriacylglyceride Crystallization in Vegetable Oils, J. F. Toro-V?zquez, E. Dibildox-Alvarado, V. Herrera-Coronado and M. Char?-AlonsoThe Functionality of Milkfat Fractions in Confectionery and Plastic Fats, A. G. MarangoniStabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions, P. Wesche-Ebeling and A. Argaiz-JametMASS TRANSFERTransport Properties in Food Engineering, G. D. SaravacosMass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress, W. Spiess, D. Behsnilian, M. Ferrando, M. Gaiser, U. G?rtner, M. Hasch, E. Mayer-Miebach, A. Rathjen, and E. WalzNon-Fickian of Mass Transfer in Fruit Tissue, V. Gekas, F. Oliveira, and G. CrapisteThe Cellular Approach in Modeling Mass Transfer in Fruit Tissues, M. Le Maguer, G. Mazzanti, and C. FernandezMass Transport and Deformation Relaxation Phenomena in Plant Tissues, P. Fito, A. Chiralt, J. M. Barat and J. Mart?nez-Monz?The Relation Between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee, K. Niranjan, J. M. Pardo, and D. S. MottramA Proposal of Analysis of the Drying Phenomena by Means of the Fractal Theory, G. F. Guti?rrez-L?pez, J. Chanona-P?rez, L. Alamilla-Beltr?n, A. Hern?ndez-Parada, A. Jim?nez-Aparicio, R. Farrera-Rebollo, and C. Odorica-VargasFOOD RHEOLOGYRelationship Between Rheology and Food Texture, M. C. BourneRelevance of Rheological Properties in Food Process Engineering, J. V?lez-Ru?zRheological Properties of Concentrated Suspensions: Applications to Foodstuffs, P. J. Carreau, F. Cotton, G. P. Citerne, and M. MoanMixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence of Elasticity on Power Consumption, E. Brito-De la Fuente, F. Bertrand, P. Carreau, and P.A. TanguyMicrostructuring of Multiphase Food Systems in Shear and Elongational Process Flows, E. J. Windhab, P. Fischer, M. Stranzinger, and S. KaufmannModeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity, J. Tattiyakul, H-L. Liao, and M.A. RaoThe Role of Rheology in Extrusion, O. H. Campanella, P. X. Li, K. A. Ross, and M. R. OkosNon-Linear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions, C. Gallegos, J. M. Franco, J. M. Madiedo, A. Raymundo, and I. SousaRheological Properties of Food Materials Under Standard and High Pressure and Temperature Conditions, A. Gaspar-RosasRheo-Reactor for Studying Food Processes: Specific Cases of Foaming and Freezing, L. Choplin, B. E. Chavez-Montes, and E. SchaerFOOD STRUCTURELevels of Structure and the Mechanical Properties of Solid Foods, M. PelegStructure-Functionality Relationships in Foods, A. H. BarretStructure and Food Engineering, J.M. AguileraViewing Food Microstructure, J. C. G. BlonkTHERMAL PROCESSING AND PACKAGING Active Packaging: Science and Application, M. L. Rooney Mass Transfer in Food/Plastic Packaging Systems, R. Gavara and R. Catal? Mass Transport within Edible and Biodegradable Protein Based Materials: Application to the Design of Active Biopackaging, S. Guilbert, A. Redl, and N. GontardCooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion, M. A. Tung, G. F. Morello, A. T. Paulson, and I. J. Britt Contribution to Kinetics for the Development of Food Sterilization Processes at High Temperatures: IATA-CSIC Results, M. Rodrigo, A. Mart?nez, and C. Rodrigo MINIMAL PROCESSING Shelf-Life Prediction of Minimally Processed Chilled Foods, B. M. McKenna Update on Hurdle Technology, L. Leistner Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods, S. M. Alzamora and A. L?pez-Malo The Role of an Osmotic Step: Combined Processes to Improve Quality and Control Functional Properties in Fruits and Vegetables, D. Torreggiani and G. Bertolo Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables, M. S. Tapia and J. Welti-Chanes EMERGING TECHNOLOGIES Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies, D. Knorr, V. Heinz, A. Angersbach, and D-U. Lee Innovative Fruit Preservation Methods using High Pressure, E. Palou, A. L?pez-Malo, and J. Welti-Chanes Production Issues Related to UHP Food, E. Y. Ting and R. G. Marshall Enhanced Thermal Effects Under Microwave Heating Conditions, H. S. Ramaswamy, T. Koutchma, and S. Tajchakavit Applications of Low Intensity Ultrasonics in the Dairy Industry, A. Mulet, J. A. C?rcel, J. Benedito, and N. SanjuanOhmic Heating and Moderate Electric Field (MEF) Processing, S. K. Sastry, A. Yousef, H-Y. Cho, R. Unal, S. Salengke, W-C. Wang, M. Lima, S. Kulshrestha, P. Wongsa-Ngasri, and I. Sensoy Design, Construction and Evaluation of a Sanitary Pilot Plant System (PEF), Q. H. Zhang, C. B. Streaker, Jr., and H. W. Yeom PROCESS CONTROL Recent Advances in Simulation for the Process Industries, D. Bogle Simulation-Based Design of Food Products and Processes, A.K. Datta Modeling and Simulation of Reactive and Separation Food Bed Processes, F. L?pez-Isunza, E. S. P?rez-Cisneros, and S. I Flores y De Hoyos Modeling Bean Heating during Batch Roasting of Coffee Beans, H. G. Schwartzberg FOOD BIOTECHNOLOGY New Frontiers for Food Processing: The Impact of Changes in Agrobiotechnology, R. Quintero-Ram?rez Novel and Potential Applications of alpha-Amylases in the Food Industry, G. Saab-Rinc?n, G. Del R?o, R. I. Santamar?a, M. L. D?az, X. Sober?n, and A. L?pez-Mungu?a Modelling Conditions Affecting the Production of a Bacteriocin by Enterococcus faecium UQ1 and the Kinetics of the Bacteriocin Antilisterial Activity, B. Garc?a-Almend?rez, J. Ibarra-Silva, L. Mayorga-Mart?nez, J. Dom?nguez-Dom?nguez, and C. Regalado ENVIRONMENTAL Clean Technology in the Food Manufacturing Industry, P. J. Lillford and M. F. EdwardsPest Control in the Food Industry: Raw Materials Control, P. Valle-Vega SPACE MISSIONSStorage Stability and Nutritive Value of Food for Long-Term Manned Space Missions, D. Zasypkin and T-C. LeePreservation Methods Utilized for Space Food, Y. Vodovotz and C. T. Bourland NASA Food Technology Commercial Space Center, D. G. OlsonEDUCATION Role of the Internet in Food Engineering Teaching, R. P. Singh Teaching Food Engineering with the Aid of Multmedia, M. L?pez-Leiva A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the Internet, F. Courtois and R. P. Singh Toward a Virtual Cooperative Training Program in Food Engineering, E. Parada-Arias, G. F. Gut?rrez-L?pez, and C. Odorica-Vargas