Advertisement

© 2013

Advances in Food Process Engineering Research and Applications

  • Stavros Yanniotis
  • Petros Taoukis
  • Nikolaos G. Stoforos
  • Vaios T. Karathanos
Book

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-x
  2. Helmar Schubert, Heike P. Schuchmann, Robert Engel, Kai Knoerzer
    Pages 1-40
  3. Heike P. Schuchmann, Karsten Köhler, M. Azad Emin, Helmar Schubert
    Pages 41-59
  4. Food Materials Science and Properties

  5. Advances in Food Process Technology

    1. Front Matter
      Pages 139-139
    2. Sachin V. Jangam, Arun S. Mujumdar
      Pages 153-172
    3. Arthur Teixeira, Gaurav Ghai, Sergio Almonacid
      Pages 197-207
    4. P. J. Fryer, P. T. Robbins, I. K. Asteriadou
      Pages 209-227
    5. Viktor Nedović, Ana Kalušević, Verica Manojlović, Tanja Petrović, Branko Bugarski
      Pages 229-253
    6. Pavan Kumar Soma, Patrick D. Williams, BoKyung Moon, Y. Martin Lo
      Pages 267-289
    7. Milan Houska, Ivana Setinova, Petr Kucera
      Pages 291-337
  6. Novel Food Processes

    1. Front Matter
      Pages 339-339

About this book

Introduction

The International Congress on Engineering and Food (ICEF) has been established as the major international event in the field of Food Engineering. The 11th International Congress on Engineering and Food (ICEF11) took place in Athens, May 22-26, 2011 (www.icef11.org). Papers presented in ICEF11 included topics in Food Materials Science, Engineering Properties of Foods, Advances in Food Process Technology, Novel Food Processes, Food Product Engineering & Functional Foods, Food Waste Engineering, Hygienic Design and Operation of Food Plants, Modeling & Control of Food Processes, Food Process Design & Economics, Modeling Food Safety & Quality, and Innovation Management. This book is based on invited contributions to the Congress.

Stavros Yanniotis, Professor of Food Engineering, Department of Food Science and Technology, Agricultural University of Athens

Petros S. Taoukis, Professor, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens

Nikolaos G. Stoforos, Associate Professor of Food Preservation, Department of Food Science and Technology, Agricultural University of Athens

Vaios T. Karathanos, Professor of Food Engineering and Physical Chemistry, Department of Nutrition, Harokopion University of Athens

Keywords

food process engineering food waste engineering functional foods

Editors and affiliations

  • Stavros Yanniotis
    • 1
  • Petros Taoukis
    • 2
  • Nikolaos G. Stoforos
    • 3
  • Vaios T. Karathanos
    • 4
  1. 1.Agricultural University of Athens Dept. Food Science & TechnologyAthensGreece
  2. 2.School of Chemical Engineering Laboratory of Food Chemistry and TechnolNational Technical University of Athens Division IV-Product and Process DevelopmAthensGreece
  3. 3.Department of Food Science and TechnologAgricultural University of AthensAthensGreece
  4. 4.Department of Nutrition and DieteticsHarokopion UniversityKallithea, AthensGreece

About the editors

Stavros Yanniotis, Professor of Food Engineering at the Food Science & Technology Department, Agricultural University of Athens. He holds a Ph.D. and M.Sc. in Food Engineering from the Department of Food Engineering, University of Massachusetts and B.Sc. in Agricultural Engineering from the Agricultural University of Athens. He has been a faculty member of the Agricultural University of Athens since 1983 and Honorary Professor of the Czech University of Life Sciences in Prague since 2011. His research deals with the design and development of novel methods and systems for food processing and preservation with emphasis on heat and mass transfer, computer simulation, diffusion of water and various solutes in foods, functional foods, water activity and viscosity of foods as well as energy and water conservation in food processing.

Petros S. Taoukis, Diploma Chemical Engineer, National Technical University of Athens (NTUA) M.Sc., Ph.D. University of Minnesota, USA. Professor at the Laboratory of Food Chemistry and Technology, School of Chemical Engineering, NTUA. Scientific leader for NTUA in several European research projects. His research in food chemistry, kinetic modeling of food deterioration during and post processing, quality and shelf life predictive modeling, predictive microbiology, enzyme technology , high pressure processing, osmotic processing, intelligent packaging, and chill chain management is well cited.

Nikolaos G. Stoforos, a Chemical Engineer (National Technical University of Athens, 1978), is an Associate Professor in Food Preservation at the Department of Food Science and Technology, of Agricultural University of Athens, Greece. He holds a Ph.D. in Engineering (1988) and a Master of Science in Food Science (1984) from the Department of Biological and Agricultural Engineering, and the Department of Food Science and Technology at University of California, Davis, USA, respectively. Before his current position, he worked at the National Food Processors Association, Dublin, CA, USA (1989 – 1992), the Department of Food and Microbial Technology at Katholieke Universiteit Leuven, Heverlee, Belgium (1994 – 1995), the Department of Chemical Engineering at the National Technical University of Athens, Greece (1996 – 2000) and the Department of Chemical Engineering at the Aristotle University of Thessaloniki, Greece (2000 – 2009). His research interests refer to mathematical/kinetic modeling of safety and quality attribute changes during food processing or storage with emphasis on thermal and high pressure processing.

Dr. Vaios T. Karathanos has graduated from the School of Chemical Engineering, National Technical University of Athens (1984). He obtained M.Sc. and Ph.D. (1990) from the Department of Food Science of Rutgers, the State University of New Jersey. Dr. Karathanos has worked for over ten years in the food industry and about a similar time in Research Institutions and Universities. Since 2004 he serves as Professor of Food Engineering and Physical Chemistry at the Department of Nutrition, Harokopion University of Athens. His research interests include mass transfer in food systems, physical properties of foods, extrusion cooking, food dehydration by air and freeze drying, encapsulation of bioactive compounds, nutritional evaluation and clinical studies of certain fruits.

 

Bibliographic information

  • Book Title Advances in Food Process Engineering Research and Applications
  • Editors Stavros Yanniotis
    Petros Taoukis
    Nikolaos G. Stoforos
    Vaios T. Karathanos
  • Series Title Food Engineering Series
  • Series Abbreviated Title Food Engineering Series
  • DOI https://doi.org/10.1007/978-1-4614-7906-2
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-1-4614-7905-5
  • Softcover ISBN 978-1-4899-7947-6
  • eBook ISBN 978-1-4614-7906-2
  • Series ISSN 1571-0297
  • Edition Number 1
  • Number of Pages X, 677
  • Number of Illustrations 24 b/w illustrations, 51 illustrations in colour
  • Topics Food Science
    Biochemical Engineering
    Biochemistry, general
  • Buy this book on publisher's site