Food Engineering: Integrated Approaches

ISBN: 978-0-387-75429-1 (Print) 978-0-387-75430-7 (Online)

Table of contents (34 chapters)

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  1. Front Matter

    Pages i-xxiv

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    Pages 1-8

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

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    Pages 9-46

    Food Sterilization by Combining High Pressure and Thermal Energy

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    Pages 47-71

    Nonlinear Kinetics: Principles and Potential Food Applications

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    Pages 73-87

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

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    Pages 89-104

    Air Impingement Cooling of Cylindrical Objects Using Slot Jets

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    Pages 105-115

    New Technologies to Preserve Quality of Fresh-Cut Produce

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    Pages 117-137

    Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology

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    Pages 139-153

    Phase Transitions and Hygroscopicity in Chewing Gum Manufacture

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    Pages 155-181

    Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues

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    Pages 183-192

    Bubbles in Foods: Creating Structure out of Thin Air!

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    Pages 193-223

    Films Based on Biopolymer from Conventional and Non-Conventional Sources

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    Pages 225-241

    Edible Coating as an Oil Barrier or Active System

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    Pages 243-253

    From Powders End Use Properties to Process Engineering

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    Pages 255-263

    Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying

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    Pages 265-275

    Towards Food Product Design

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    Pages 277-286

    Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials

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    Pages 287-294

    Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells

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    Pages 295-300

    Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning

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    Pages 301-306

    Drying of Porous Materials: Experiments and Modelling at Pore Level

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    Book Chapter

    Pages 307-313

    Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions

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