000 05207nam a22004215i 4500
001 285017
003 MX-SnUAN
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007 cr nn 008mamaa
008 150903s2011 xxu| o |||| 0|eng d
020 _a9781441974754
_99781441974754
024 7 _a10.1007/9781441974754
_2doi
035 _avtls000338962
039 9 _a201509030835
_bVLOAD
_c201404300353
_dVLOAD
_y201402060924
_zstaff
040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aAguilera, José Miguel.
_eeditor.
_9222092
245 1 0 _aFood Engineering Interfaces /
_cedited by José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2011.
300 _axviii, 694 páginas
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
490 0 _aFood Engineering Series,
_x1571-0297
500 _aSpringer eBooks
505 0 _aI. Selected Topics in Food Engineering -- 1. The Beginning, Current and Future of Food Engineering: A Perspective -- 2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows -- 3. CFD: An Innovative and Effective Design Tool for the Food Industry -- 4. Incorporation of Fibers in Foods: A Food Engineering Challenge -- 5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach -- 6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes -- 7.Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions -- 8.Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry -- 9. Food Process Economics -- 10. Systemic Approach to Curriculum Design and Development -- II. Advances in Food Process Engineering -- 11. Innovations in Thermal Treatment of Food -- 12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling -- 13. Recent Advances in Emerging Nonthermal Technologies -- 14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes -- 15. High Pressure Sterilization of Foods -- 16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide -- 17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils -- III. Water Management in Food -- 18. Glass Transitions: Opportunities and Challenges -- 19. Caking of Water-soluble Amorphous and Crystalline Food Powders -- 20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer -- 21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media -- 22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology -- IV. Food Microstructure -- 23. Food Microstructures for Health, Wellbeing, and Pleasure -- 24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography -- 25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis -- V. Food Packaging -- 26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects -- 27. Edible Coatings to Improve Food Quality and Safety -- 28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide.
520 _aFood Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer’s Food Engineering Series, the book includes 28 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging. Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aSimpson, Ricardo.
_eeditor.
_9304252
700 1 _aWelti-Chanes, Jorge.
_eeditor.
_9303408
700 1 _aBermudez-Aguirre, Daniela.
_eeditor.
_9313077
700 1 _aBarbany, J. R.
_q(Joan Ramón)
_eeditor.
_965549
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9781441974747
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-1-4419-7475-4
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c285017
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