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Food Engineering: Integrated Approaches

Overview of attention for book
Cover of 'Food Engineering: Integrated Approaches'

Table of Contents

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    Book Overview
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    Chapter 1 Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program
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    Chapter 2 Food Sterilization by Combining High Pressure and Thermal Energy
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    Chapter 3 Nonlinear Kinetics: Principles and Potential Food Applications
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    Chapter 4 Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes
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    Chapter 5 Air Impingement Cooling of Cylindrical Objects Using Slot Jets
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    Chapter 6 New Technologies to Preserve Quality of Fresh-Cut Produce
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    Chapter 7 Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology
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    Chapter 8 Phase Transitions and Hygroscopicity in Chewing Gum Manufacture
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    Chapter 9 Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues
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    Chapter 10 Bubbles in Foods: Creating Structure out of Thin Air!
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    Chapter 11 Films Based on Biopolymer from Conventional and Non-Conventional Sources
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    Chapter 12 Edible Coating as an Oil Barrier or Active System
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    Chapter 13 From Powders End Use Properties to Process Engineering
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    Chapter 14 Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying
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    Chapter 15 Towards Food Product Design
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    Chapter 16 Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials
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    Chapter 17 Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells
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    Chapter 18 Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning
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    Chapter 19 Drying of Porous Materials: Experiments and Modelling at Pore Level
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    Chapter 20 Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions
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    Chapter 21 Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying
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    Chapter 22 Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation
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    Chapter 23 Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products
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    Chapter 24 Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System
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    Chapter 25 Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure
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    Chapter 26 Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas
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    Chapter 27 Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis
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    Chapter 28 Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose
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    Chapter 29 Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification
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    Chapter 30 Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey
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    Chapter 31 Whey Proteins: Bioengineering and Health
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    Chapter 32 Innovations in Starch-Based Film Technology
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    Chapter 33 Programme Alβan: European Union Programme of High Level Scholarships for Latin America
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    Chapter 34 ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development
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Title
Food Engineering: Integrated Approaches
Published by
Springer New York, February 2008
DOI 10.1007/978-0-387-75430-7
ISBNs
978-0-387-75429-1, 978-0-387-75430-7
Editors

Gutiérrez-López, Gustavo F., Barbosa-Cánovas, Gustavo V., Welti-Chanes, Jorge, Parada-Arias, Efrén

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 2 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 2 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 1 50%
Other 1 50%
Readers by discipline Count As %
Chemical Engineering 1 50%
Medicine and Dentistry 1 50%