Innovation in Food Engineering: New Techniques and Products (Hardcover)

· 제목 : Innovation in Food Engineering: New Techniques and Products (Hardcover) (New Techniques and Products)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781420086065
· 쪽수 : 747쪽
· 출판일 : 2009-12-01

Innovative Techniques

Opportunities and Challenges in Nonthermal Processing of Foods, N.K. Rastogi

Trends in Breadmaking: Low and Subzero, C.M. Rosell

Biotechnological Tools to Produce Natural Flavors and Methods to Authenticate Their Origin, E. Brenna, G. Fronza, C. Fuganti, F.G. Gatti, and S. Serra

Application of Solid-State Fermentation to Food Industry, M.A. Longo and M.Á. Sanromán

Membrane Processing for the Recovery of Bioactive Compounds in Agro-Industries, S. Velizarov and J.G. Crespo

Recent Advances in Fruit-Juice Concentration Technology, C.P. Ribeiro Jr., P.L.C. Lage, and C. P. Borges

Encapsulation Technologies for Modifying Food Performance, M. Inês Ré, M.H.A. Santana, and M.A. d’Ávila

Perspectives of Fluidized Bed Coating in the Food Industry, F. Depypere, J.G. Pieters, and K. Dewettinck

Spray Drying and Its Application in Food Processing, H.L. Xin and A.S. Mujumdar

Superheated-Steam Drying Applied in Food Engineering, S. Prachayawarakorn and S. Soponronnarit

Drying of Tropical Fruit Pulps: An Alternative Spouted-Bed Process, M. de Fátima Medeiros, J.S. Souza, O.L.S. Alsina, and S.C.S. Rocha

Application of Hybrid Technology Using Microwaves for Drying and Extraction, U.S. Shivhare, V. Orsat, and G.S. Vijaya Raghavan

Vacuum Frying Technology, L.P. Fan, M. Zhang, and A.S. Mujumdar

Aseptic Packaging of Food—Basic Principles and New Developments Concerning Decontamination Methods for Packaging Materials, P. Muranyi, J. Wunderlich, and O. Franken

Controlled and Modified Atmosphere Packaging of Food Products, D. O’Beirne

Latest Developments and Future Trends in Food Packaging and Biopackaging, J.M. Lagaron and A. López-Rubio

New Materials, Products, and Additives

Biodegradable Films Based on Biopolymers for Food Industries, A.C. de Souza, C. Ditchfield, and C.C. Tadini

Goat Milk Powder Production in Small Agro-Cooperatives, U.K.L. Medeiros, M. de Fátima Medeiros, and M.L. Passos

Meat Products as Functional Foods, J. Fernández López and J.A. Pérez Alvarez

Probiotics and Prebiotics in Fermented Dairy Products, G. Vinderola, C. González de los Reyes-Gavilán, and J. Reinheimer

Uses of Whole Cereals and Cereal Components for the Development of Functional Foods, D. Charalampopoulos, S.S. Pandiella, and C. Webb

Advances in Development of Fat Replacers and Low-Fat Products, J.R. Daniel

Biosurfactants as Emerging Additives in Food Processing, D.M. Guimarães Freire, L. Vieira de Araújo, F. de Araujo Kronemberger, and M. Nitschke

Index