Food Engineering: Integrated Approaches / Food Engineering Series (PDF)
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...
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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.
Gustavo F. Gutiérrez-López is Professor of Food Engineering, National School of Biological Sciences, Instituto Politécnico Nacional, México
Gustavo V. Barbosa-Cánovas is Professor of Food Engineering, Center for Nonthermal Processing of Food at Washington State University, Pullman, Washington, USA
Jorge Welti-Chanes is Professor of Food Engineering, Department of Chemical and Food Engineering, Universidad de las Américas, Puebla, México
Efrén Parada-Arias is Professor of Food Engineering, National School of Biological Sciences and Secretary General, Instituto Politécnico Nacional, México
- 2008, 2008, 476 Seiten, Englisch
- Herausgegeben: Gustavo F. Gutiérrez-Lopez, Jorge Welti-Chanes, Efrén Parada-Arias
- Verlag: Springer-Verlag GmbH
- ISBN-10: 038775430X
- ISBN-13: 9780387754307
- Erscheinungsdatum: 29.02.2008
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- Dateiformat: PDF
- Größe: 20 MB
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From the reviews:
"This book, edited by Gutiérrez-López (National Polytechnic Institute of Mexico) and others, is a collection of 34 articles that resulted from an effort to integrate food engineering through a comprehensive cooperative program of the Ibero-American Program on Science and Technology for Development. … is a significant addition to the food engineering literature and will be useful for those involved in food engineering research, teaching, and industrial practice. Summing Up: Recommended. Upper-division undergraduates and up." (L. E. Erickson, CHOICE, Vol. 45 (11), August, 2008)
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