Food Engineering: Integrated Approaches

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

Part of the Food Engineering series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xxiv
  2. Gustavo V. Barbosa-Cánovas, P. Juliano
    Pages 9-46
  3. M. G. Corradini, M. D. Normand, M. Peleg
    Pages 47-71
  4. M. F. Mazzobre, P. R. Santagapita, N. Gutiérrez, M. P. De Buera
    Pages 73-87
  5. S. K. Singh, R. Paul Singh
    Pages 89-104
  6. G. A. González-Aguilar, S. Ruiz-Cruz, R. Cruz-Valenzuela, J. F. Ayala-Zavala, L. A. De La Rosa, E. Alvarez-Parrilla
    Pages 105-115
  7. P. Fito, M. Le Maguer, N. Betoret, P. J. Fito
    Pages 117-137
  8. Jorge Welti-Chanes, F. Vergara-Balderas, E. Pérez, D. Bermúdez, A. Valdez-Fragoso, H. Mújica-Paz
    Pages 139-153
  9. S. M. Alzamora, P. E. Viollaz, V. Y. Martínez, A. B. Nieto, D. Salvatori
    Pages 155-181
  10. K. Niranjan, S. F. J. Silva
    Pages 183-192
  11. P. Sobral, J. D. De Alvarado, N. E. Zaritzky, J. B. Laurindo, C. Gómez-Guillén, M. C. Añón et al.
    Pages 193-223
  12. M. García, V. Bifani, C. Campos, M. N. Martino, P. Sobral, S. Flores et al.
    Pages 225-241
  13. Gustavo F. Gutiérrez-López, L. Alamilla-Beltrán, J. Chanona-Pérez, E. Parada-Arias, C. Ordorica-Vargas
    Pages 255-263
  14. J. M. Aguilera
    Pages 265-275
  15. J. Chanona-Pérez, R. Quevedo, A. R. Jiménez Aparicio, C. Gumeta Chávez, J. A. Mendoza Pérez, G. Calderón Domínguez et al.
    Pages 277-286
  16. D. Bermúdez, Gustavo V. Barbosa-Cánovas
    Pages 287-294

About these proceedings


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.


Base Transport biotechnology enzymes food biotechnology food engineering food processing food science microbiology process engineering

Editors and affiliations

  • Gustavo F. Gutiérrez-López
    • 1
  • Gustavo V. Barbosa-Cánovas
    • Jorge Welti-Chanes
      • 2
    • Efrén Parada-Arias
      • 1
    1. 1.Instituto Politécnico NacionalMéxicoMéxico
    2. 2.Universidad de las Américas-PueblaMéxico

    Bibliographic information

    • DOI
    • Copyright Information Springer New York 2008
    • Publisher Name Springer, New York, NY
    • eBook Packages Chemistry and Materials Science
    • Print ISBN 978-0-387-75429-1
    • Online ISBN 978-0-387-75430-7
    • Series Print ISSN 1571-0297
    • About this book