Food Engineering Series

Food Engineering: Integrated Approaches

Editors: Gutiérrez-Lopez, Gustavo F., Welti-Chanes, Jorge, Parada-Arias, Efrén (Eds.)

  • Introduces emerging technologies and biotechnology
  • Discusses predictive microbiology, packing materials for foods, and biodegradable films
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eBook $209.00
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  • ISBN 978-0-387-75430-7
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  • Immediate eBook download after purchase
Hardcover $269.00
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  • ISBN 978-0-387-75429-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $269.00
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  • ISBN 978-1-4419-2592-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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.

About the authors

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

Reviews

From the reviews:

"This book, edited by Gutiérrez-López (National Polytechnic Institute of Mexico) and others, is a collection of 34 articles that resulted from an effort to integrate food engineering through a comprehensive cooperative program of the Ibero-American Program on Science and Technology for Development. … is a significant addition to the food engineering literature and will be useful for those involved in food engineering research, teaching, and industrial practice. Summing Up: Recommended. Upper-division undergraduates and up." (L. E. Erickson, CHOICE, Vol. 45 (11), August, 2008)


Table of contents (34 chapters)

  • Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program

    Solleiro, J. L. (et al.)

    Pages 1-8

  • Food Sterilization by Combining High Pressure and Thermal Energy

    Barbosa-Cánovas, Gustavo V. (et al.)

    Pages 9-46

  • Nonlinear Kinetics: Principles and Potential Food Applications

    Corradini, M. G. (et al.)

    Pages 47-71

  • Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes

    Mazzobre, M. F. (et al.)

    Pages 73-87

  • Air Impingement Cooling of Cylindrical Objects Using Slot Jets

    Singh, S. K. (et al.)

    Pages 89-104

Buy this book

eBook $209.00
price for USA (gross)
  • ISBN 978-0-387-75430-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $269.00
price for USA
  • ISBN 978-0-387-75429-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $269.00
price for USA
  • ISBN 978-1-4419-2592-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Food Engineering: Integrated Approaches
Editors
  • Gustavo F. Gutiérrez-Lopez
  • Jorge Welti-Chanes
  • Efrén Parada-Arias
Series Title
Food Engineering Series
Copyright
2008
Publisher
Springer-Verlag New York
Copyright Holder
Springer-Verlag New York
eBook ISBN
978-0-387-75430-7
DOI
10.1007/978-0-387-75430-7
Hardcover ISBN
978-0-387-75429-1
Softcover ISBN
978-1-4419-2592-3
Series ISSN
1571-0297
Edition Number
1
Number of Pages
XXIV, 476
Topics