Food Engineering Interfaces

  • José Miguel Aguilera
  • Ricardo Simpson
  • Jorge Welti-Chanes
  • Daniela Bermudez-Aguirre
  • Gustavo Barbosa-Canovas
Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xviii
  2. Selected Topics in Food Engineering

    1. Front Matter
      Pages 1-2
    2. Dennis R. Heldman, Daryl B. Lund
      Pages 3-18
    3. Kiran V. Vyakaranam, Jozef L. Kokini
      Pages 19-44
    4. Madhuvanti Kale, Dhananjay Pai, Bruce Hamaker, Osvaldo Campanella
      Pages 69-98
    5. Viktor A. Nedović, Verica Manojlović, Branko Bugarski, Ronnie Willaert
      Pages 119-146
    6. George Saravacos, Zacharias Maroulis
      Pages 219-236
    7. Inés Ecima, Maurcio Pardo, Gloria González-Mariño
      Pages 237-243
  3. Advances in Food Process Engineering

    1. Front Matter
      Pages 245-245
    2. Arthur Teixeira
      Pages 247-259
    3. Daniela Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas
      Pages 285-323
    4. Dietrich Knorr, Kai Reineke, Alexander Mathys, Volker Heinz, Roman Buckow
      Pages 325-340
    5. Hosahalli Ramaswamy
      Pages 341-351
    6. Feral Temelli, Bernhard Seifried
      Pages 353-392
    7. José M. del Valle, Juan C. de la Fuente, Edgar Uquiche, Carsten Zetzl, Gerd Brunner
      Pages 393-470

About these proceedings

Introduction

Food 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.

Keywords

food engieering food quality food safety food science

Editors and affiliations

  • José Miguel Aguilera
    • 1
  • Ricardo Simpson
    • 2
  • Jorge Welti-Chanes
    • 3
  • Daniela Bermudez-Aguirre
    • 4
  • Gustavo Barbosa-Canovas
    • 5
  1. 1.Dept. de Ingeniería Química y BioprocesoPontificia Universidad Católica de ChileSantiagoChile
  2. 2.Depto. Procesos Químicos,, Biotecnológicos y AmbientalesUniversidad Técnica Federico Santa MaríaVaparaisoChile
  3. 3.Dept. de Ingeneria Quimica y AlimentosUniversidad de las Americas-PueblaCholula, PueblaMexico
  4. 4.PullmanUSA
  5. 5., Department of Biological Systems EngineeWashington State UniversityPullmanUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4419-7475-4
  • Copyright Information Springer Science+Business Media, LLC 2011
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4419-7474-7
  • Online ISBN 978-1-4419-7475-4
  • Series Print ISSN 1571-0297