MARC Record from harvard_bibliographic_metadata

LEADER: 05897nam a22005535a 4500
001 014157470-4
005 20141003185903.0
008 131021s2013 xxu| o ||0| 0|eng d
020 $a9781461479062
020 $a9781461479055 (ebk.)
020 $a9781461479062
020 $a9781461479055
024 7 $a10.1007/978-1-4614-7906-2$2doi
035 $a(Springer)9781461479062
040 $aSpringer
050 4 $aTP248.65.F66
072 7 $aTDCT$2bicssc
072 7 $aTEC012000$2bisacsh
082 04 $a641.3$223
082 04 $a664$223
100 1 $aYanniotis, Stavros,$eeditor.
245 10 $aAdvances in Food Process Engineering Research and Applications /$cedited by Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos.
264 1 $aBoston, MA :$bSpringer US :$bSpringer,$c2013.
300 $aX, 677 p. 75 illus., 51 illus. in color.$bonline resource.
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
347 $atext file$bPDF$2rda
490 1 $aFood Engineering Series,$x1571-0297
505 0 $aFood Process Engineering Research and Innovation in a Fast-Changing World -- Food Process Engineering Research and Innovation in a Fast-Changing World: Paradigms/Case Studies -- Part I. Food Materials Science and Food Properties -- Advances in Nanotechnology as Applied to Food Systems -- Relaxations, Glass Transition and Engineering Properties of Food Solids -- Molecular-Based Modeling and Simulation Studies of Water-Water and Water-Macromolecule Interactions in Food and Their Effects in Food Dehydration -- Rheological and Structural Characteristics of Nanometer-scale Food Protein Particle Dispersions and Gels -- Transport Properties in Food Process Design -- Part II. Advances in Food Process Technology -- Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective -- Recent Developments in Drying Technologies for Foods -- Batch Coffee Roasting; Roasting Energy Use; Reducing that Use --
505 0 $aAdvances and Challenges in Thermal Processing with Flexible Packages -- Current Knowledge in Hygienic Design: Can We Minimize Fouling and Speed Cleaning? -- Encapsulation Systems in the Food Industry -- Aroma Encapsulation in Powder by Spray Drying, Fluid Bed Agglomeration and Coating -- Advancements in Microbial Polysaccharides Research for Frozen Foods and Microencapsulation of Probiotics -- Food Allergens and Processing: A Review of Recent Results -- Part III. Novel Food Processes -- Emerging Technologies for Targeted Food Processing -- Nonthermal Technologies to Extend the Shelf Life of Fresh-cut Fruits and Vegetables -- Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Energy Field, Ohmic Heating, and High Voltage Electrical Discharge) -- Food Structure Engineering for Nutrition, Health, and Wellness -- Transfer of Water and Volatiles at Interfaces: Applications to Complex Food Systems --
505 0 $aPart IV. Modeling and Control of Food Processes -- Modeling Process, Quality and Safety: Frameworks and Challenges -- Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations -- Food Preservation Process Design -- Advanced Sensors, Quality Attributes and Modeling in Food Process Control -- Part V. Modeling and Control of Food Safety and Quality -- Predictive Modelling of Textural Quality of Almonds During Commercial Storage and Distribution -- Developing Next Generation Predictive Models: A Systems Biology Approach -- Dynamic Approach for Assessing Food Quality and Safety Characteristics: The Case of Processed Foods -- Hyperspectral Imaging Technology: A Non-Destructive Tool for Food Quality and Safety Evaluation and Inspection -- Food Chain Safety Management Systems: The Impact of Good Practices -- Part VI. Current and Future Issues -- Does Biofuel Production Threaten Fodo Security? --
505 0 $aAcademia-Industry Innovation Interaction: Paradigm Shifts and Avenues for the Future.
520 $aThe 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
650 20 $aBiochemical engineering.
650 10 $aChemistry.
650 0 $aBiochemical engineering.
650 0 $aBiochemistry.
650 0 $aChemistry.
650 0 $aFood science.
650 24 $aBiochemistry, general.
650 24 $aFood Science.
700 1 $aTaoukis, Petros,$eeditor.
700 1 $aStoforos, Nikolaos G.,$eeditor.
700 1 $aKarathanos, Vaios T.,$eeditor.
776 08 $iPrinted edition:$z9781461479055
830 0 $aFood Engineering Series.
988 $a20140910
906 $0VEN