Focus on Food Engineering
Nova Science Publishers Inc (Verlag)
978-1-61209-598-1 (ISBN)
In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. This book presents topical research in the study of food engineering, including behaviour of hen's eggs at impact loading; strategy for extending shelf life of food; developments in high-pressure food processing and computed tomography in food science and advanced modelling of food convective drying.
Preface; Behavior of Hen's Eggs at Impact Loading; Strategies for Extending Shelf Life of Foods using Antimicrobial Edible Films; Developments in High-Pressure Food Processing; Spray Drying of Acai (Euterpe Oleracea Mart.) Juice: Effect of Process Variables & Type of Carrier Agent on Product's Quality & Stability; Computed Tomography in Food Science; High Pressure Processing of Meat, Meat Products & Seafood; Advanced Modeling of Food Convective Drying: A Comparative Study among Fundamental, Artificial Neural Networks & Hybrid Approaches; Response to Stress Conditions of Microorganisms Treated with Natural Antimicrobials in Cheese Whey; Changes in Rheological Properties of Hard Cheese during its Aging; Focusing on Lamb Rennet Paste: Combining Tradition & Innovation in Cheese Production; Effect of Different Food Preservation Treatments on Enzyme Activity, Mechanical Behavior and/or Color of Vegetal Tissues; Index.
| Zusatzinfo | Illustrations |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 260 x 180 mm |
| Gewicht | 862 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-61209-598-4 / 1612095984 |
| ISBN-13 | 978-1-61209-598-1 / 9781612095981 |
| Zustand | Neuware |
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