000 05946nam a22004095i 4500
001 290294
003 MX-SnUAN
005 20160429154742.0
007 cr nn 008mamaa
008 150903s2013 xxu| o |||| 0|eng d
020 _a9781461479062
_99781461479062
024 7 _a10.1007/9781461479062
_2doi
035 _avtls000342328
039 9 _a201509030851
_bVLOAD
_c201405050242
_dVLOAD
_y201402061123
_zstaff
040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aYanniotis, Stavros.
_eeditor.
_9302022
245 1 0 _aAdvances in Food Process Engineering Research and Applications /
_cedited by Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos.
264 1 _aBoston, MA :
_bSpringer US :
_bImprint: Springer,
_c2013.
300 _ax, 677 páginas 75 ilustraciones, 51 ilustraciones en color.
_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 _aFood Process Engineering Research and Innovation in a Fast-Changing World -- Food Process Engineering Research and Innovation in a Fast-Changing World: Paradigms/Case Studies -- Part I. Food Materials Science and Food Properties -- Advances in Nanotechnology as Applied to Food Systems -- Relaxations, Glass Transition and Engineering Properties of Food Solids -- Molecular-Based Modeling and Simulation Studies of Water-Water and Water-Macromolecule Interactions in Food and Their Effects in Food Dehydration -- Rheological and Structural Characteristics of Nanometer-scale Food Protein Particle Dispersions and Gels -- Transport Properties in Food Process Design -- Part II. Advances in Food Process Technology -- Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective -- Recent Developments in Drying Technologies for Foods -- Batch Coffee Roasting; Roasting Energy Use; Reducing that Use -- Advances and Challenges in Thermal Processing with Flexible Packages -- Current Knowledge in Hygienic Design: Can We Minimize Fouling and Speed Cleaning? -- Encapsulation Systems in the Food Industry -- Aroma Encapsulation in Powder by Spray Drying, Fluid Bed Agglomeration and Coating -- Advancements in Microbial Polysaccharides Research for Frozen Foods and Microencapsulation of Probiotics -- Food Allergens and Processing: A Review of Recent Results -- Part III. Novel Food Processes -- Emerging Technologies for Targeted Food Processing -- Nonthermal Technologies to Extend the Shelf Life of Fresh-cut Fruits and Vegetables -- Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Energy Field, Ohmic Heating, and High Voltage Electrical Discharge) -- Food Structure Engineering for Nutrition, Health, and Wellness -- Transfer of Water and Volatiles at Interfaces: Applications to Complex Food Systems -- Part IV. Modeling and Control of Food Processes -- Modeling Process, Quality and Safety: Frameworks and Challenges -- Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations -- Food Preservation Process Design -- Advanced Sensors, Quality Attributes and Modeling in Food Process Control -- Part V. Modeling and Control of Food Safety and Quality -- Predictive Modelling of Textural Quality of Almonds During Commercial Storage and Distribution -- Developing Next Generation Predictive Models: A Systems Biology Approach -- Dynamic Approach for Assessing Food Quality and Safety Characteristics: The Case of Processed Foods -- Hyperspectral Imaging Technology: A Non-Destructive Tool for Food Quality and Safety Evaluation and Inspection -- Food Chain Safety Management Systems: The Impact of Good Practices -- Part VI. Current and Future Issues -- Does Biofuel Production Threaten Fodo Security? -- Academia-Industry Innovation Interaction: Paradigm Shifts and Avenues for the Future.
520 _aThe International Congress on Engineering and Food (ICEF) has been established as the major international event in the field of Food Engineering. The 11th International Congress on Engineering and Food (ICEF11) took place in Athens, May 22-26, 2011 (www.icef11.org). Papers presented in ICEF11 included topics in Food Materials Science, Engineering Properties of Foods, Advances in Food Process Technology, Novel Food Processes, Food Product Engineering & Functional Foods, Food Waste Engineering, Hygienic Design and Operation of Food Plants, Modeling & Control of Food Processes, Food Process Design & Economics, Modeling Food Safety & Quality, and Innovation Management. This book is based on invited contributions to the Congress. Stavros Yanniotis, Professor of Food Engineering, Department of Food Science and Technology, Agricultural University of Athens Petros S. Taoukis, Professor, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens Nikolaos G. Stoforos, Associate Professor of Food Preservation, Department of Food Science and Technology, Agricultural University of Athens Vaios T. Karathanos, Professor of Food Engineering and Physical Chemistry, Department of Nutrition, Harokopion University of Athens
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aTaoukis, Petros.
_eeditor.
_9320939
700 1 _aStoforos, Nikolaos G.
_eeditor.
_9320940
700 1 _aKarathanos, Vaios T.
_eeditor.
_9320941
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9781461479055
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-1-4614-7906-2
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c290294
_d290294