Overview
- Introduces emerging technologies and biotechnology
- Discusses predictive microbiology, packing materials for foods, and biodegradable films
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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Table of contents (34 papers)
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Front Matter
Keywords
About this book
Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. 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 this integrated approach. The premise of this work is that a comprehensive approach to food engineering requires a thorough knowledge of the subject and an effective integration of other disciplines in order to appropriately convey the state-of-the-art fundamentals and applications of the involved disciplines.
This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics ranging from applications of transport phenomena in food systems to practical implications at industrial levels. Professionals working in food engineering and food science and technology research centers and industries may also find this book useful.
Reviews
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)
Editors and Affiliations
About the editors
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
Bibliographic Information
Book Title: Food Engineering: Integrated Approaches
Editors: Gustavo F. Gutiérrez-López, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes, Efrén Parada-Arias
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-0-387-75430-7
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2008
Hardcover ISBN: 978-0-387-75429-1Published: 28 February 2008
Softcover ISBN: 978-1-4419-2592-3Published: 23 November 2010
eBook ISBN: 978-0-387-75430-7Published: 29 February 2008
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XXIV, 476