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http://dx.doi.org/10.1201/9781420010169
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Front Matter JeffAbstract - Hi-Res PDF (439 KB) - PDF w/links (439 KB)
Chapter 1. Food Engineering for the 21st CenturyD. B. LundAbstract - Hi-Res PDF (114 KB) - PDF w/links (118 KB)
Chapter 2. Trends in Food EngineeringJ. J. Bimbenet, G. TrystramAbstract - Hi-Res PDF (152 KB) - PDF w/links (152 KB)
Chapter 3. Challenges for the Process Specialist in the 21st CenturyK. R. SwartzelAbstract - Hi-Res PDF (47 KB) - PDF w/links (49 KB)
Chapter 4. Sustainability of Food Sector Development in Tropical AreasA. L. Raoult-Wack, N. BricasAbstract - Hi-Res PDF (92 KB) - PDF w/links (93 KB)
Chapter 5. International Congress on Engineering and FoodR. JowittAbstract - Hi-Res PDF (50 KB) - PDF w/links (51 KB)
Chapter 6. State Transitions and Reaction Rates in Concentrated Food SystemsS. M. Lievonen, Y. H. RoosAbstract - Hi-Res PDF (233 KB) - PDF w/links (231 KB)
Chapter 7. Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on Food Colloid StabilityS. DamodaranAbstract - Hi-Res PDF (220 KB) - PDF w/links (231 KB)
Chapter 8. Triacylglyceride Crystallization in Vegetable OilsJ. F. Toro-Vázquez, M. Charó-Alonso, V. Herrera-Coronado, E. Dibildox-AlvaradoAbstract - Hi-Res PDF (374 KB) - PDF w/links (368 KB)
Chapter 9. The Functionality of Milkfat Fractions in Confectionery and Plastic FatsA. G. MarangoniAbstract - Hi-Res PDF (162 KB) - PDF w/links (164 KB)
Chapter 10. Stabilization Mechanisms For AnthocyaninA. Argaiz-Jamet, P. Wesche-EbelingAbstract - Hi-Res PDF (62 KB) - PDF w/links (79 KB)
Chapter 11. Transport Properties In Food EngineeringG. D. SaravacosAbstract - Hi-Res PDF (160 KB) - PDF w/links (181 KB)
Chapter 12. Mass Transfer And Related Phenomena In Plant Tissue During Heat Treatment And Osmotic StressW. E. L. SpiessAbstract - Hi-Res PDF (599 KB) - PDF w/links (637 KB)
Chapter 13. Non-fickian Mass Transfer In Fruit TissueG. H. Crapiste, F. A. R. Oliveira, V. GekasAbstract - Hi-Res PDF (115 KB) - PDF w/links (124 KB)
Chapter 14. The Cellular Approach In Modeling Mass Transfer In Fruit TissuesM. Le Maguer, G. Mazzanti, C. FernandezAbstract - Hi-Res PDF (152 KB) - PDF w/links (160 KB)
Chapter 15. Mass Transport And Deformation Relaxation Phenomena In Plant TissuesA. Chiralt, J. Martínez-Monzó, J. M. Barat, P. FitoAbstract - Hi-Res PDF (262 KB) - PDF w/links (240 KB)
Chapter 16. The Relation Between Sublimation Rate And Volatile Retention During The Freeze-drying Of CoffeeD. S. Mottram, J. M. Pardo, K. NiranjanAbstract - Hi-Res PDF (238 KB) - PDF w/links (292 KB)
Chapter 17. A Proposal Of Analysis Of The Drying Phenomena By Means Of Fractal TheoryJ. Chanona-Pérez, G. F. Gutiérrez-López, L. Alamilla-Beltrán etalAbstract - Hi-Res PDF (606 KB) - PDF w/links (604 KB)
Chapter 18. Relationship Between Rheology And Food TextureM. C. BourneAbstract - Hi-Res PDF (111 KB) - PDF w/links (123 KB)
Chapter 19. Relevance Of Rheological Properties In Food Process EngineeringJ. Vélez-RuízAbstract - Hi-Res PDF (110 KB) - PDF w/links (155 KB)
Chapter 20. Rheological Properties Of Concentrated SuspensionsP. J. Carreau, F. Cotton, G. P. Citerne, M. MoanAbstract - Hi-Res PDF (304 KB) - PDF w/links (333 KB)
Chapter 21. Mixing Of Viscoelastic FluidsF. Bertrand, P. Carreau, E. Brito-De La Fuente, P. A. TanguyAbstract - Hi-Res PDF (259 KB) - PDF w/links (292 KB)
Chapter 22. Microstructuring Of Multiphase Food Systems In Shear And Elongational Process FlowsP. Fischer, S. Kaufmann, E. J. Windhab, M. StranzingerAbstract - Hi-Res PDF (560 KB) - PDF w/links (520 KB)
Chapter 23. Modeling Viscosity Of Starch Dispersion And Dough During HeatingH. -J. Liao, M. A. Rao, J. TattiyakulAbstract - Hi-Res PDF (118 KB) - PDF w/links (125 KB)
Chapter 24. The Role Of Rheology In ExtrusionO. H. Campanella, P. X. Li, K. A. RossAbstract - Hi-Res PDF (236 KB) - PDF w/links (240 KB)
Chapter 25. Viscoelasticity Modeling Of Vegetable Protein-stabilized EmulsionsA. Raymundo, J. M. Madiedo, C. Gallegos, I. Sousa, J. M. FrancoAbstract - Hi-Res PDF (150 KB) - PDF w/links (171 KB)
Chapter 26. Rheological Properties Of Food MaterialsA. Gaspar-RosasAbstract - Hi-Res PDF (389 KB) - PDF w/links (440 KB)
Chapter 27. Rheo-reactor For Studying Food Processes E. Schaer, L. Choplin, B. E. Chavez-MontesAbstract - Hi-Res PDF (233 KB) - PDF w/links (264 KB)
Chapter 28. Levels Of Structure And Mechanical Properties Of Solid FoodsM. PelegAbstract - Hi-Res PDF (159 KB) - PDF w/links (140 KB)
Chapter 29. Structure-functionality Relationships In FoodsA. H. BarrettAbstract - Hi-Res PDF (261 KB) - PDF w/links (269 KB)
Chapter 30. Structure and Food EngineeringJ. M. AguileraAbstract - Hi-Res PDF (362 KB) - PDF w/links (226 KB)
Chapter 31. Viewing Food MicrostructureJ. C. G. BlonkAbstract - Hi-Res PDF (1132 KB) - PDF w/links (984 KB)
Chapter 32. Active PackagingM. L. RooneyAbstract - Hi-Res PDF (68 KB) - PDF w/links (72 KB)
Chapter 33. Mass Transfer In Food/plastic Packaging SystemsR. Catalá, R. GavaraAbstract - Hi-Res PDF (292 KB) - PDF w/links (344 KB)
Chapter 34. Mass Transport within Edible and Biodegradable Protein- Based MaterialsS. Guilbert, N. Gontard, A. RedlAbstract - Hi-Res PDF (151 KB) - PDF w/links (146 KB)
Chapter 35. Cooling Uniformity In Overpressure RetortsI. J. Britt, A. T. Paulson, M. A. Tung, G. F. MorelloAbstract - Hi-Res PDF (129 KB) - PDF w/links (128 KB)
Chapter 36. Contribution to Kinetics for the Development of Food SterilizationA. Martínez, C. Rodrigo, M. RodrigoAbstract - Hi-Res PDF (116 KB) - PDF w/links (124 KB)
Chapter 37. Shelf-life Prediction Of Minimally Processed Chilled FoodsB. M. McKennaAbstract - Hi-Res PDF (56 KB) - PDF w/links (58 KB)
Chapter 38. Update On Hurdle TechnologyL. LeistnerAbstract - Hi-Res PDF (98 KB) - PDF w/links (102 KB)
Chapter 39. Microbial Behavior ModelingS. M. Alzamora, A. López-MaloAbstract - Hi-Res PDF (509 KB) - PDF w/links (529 KB)
Chapter 40. The Role of An Osmotic StepD. Torreggiani, G. BertoloAbstract - Hi-Res PDF (394 KB) - PDF w/links (458 KB)
Chapter 41. Approaches For Safety AssessmentJ. Welti-Chanes, M. S. TapiaAbstract - Hi-Res PDF (127 KB) - PDF w/links (144 KB)
Chapter 42. Membrane Permeabilization And Inactivation Mechanisms Of Biological Systems By Emerging TechnologiesV. Heinz, D. Knorr, D-U. Lee, A. AngersbachAbstract - Hi-Res PDF (617 KB) - PDF w/links (305 KB)
Chapter 43. Innovative Fruit Preservation Methods Using High PressureJ. Welti-Chanes, A. López-Malo, E. PalouAbstract - Hi-Res PDF (76 KB) - PDF w/links (87 KB)
Chapter 44. Production Issues Related To Uhp FoodE. Y. Ting, R. G. MarshallAbstract - Hi-Res PDF (293 KB) - PDF w/links (311 KB)
Chapter 45. Enhanced Thermal Effects Under Microwave Heating ConditionsH. S. Ramaswamy, T. Koutchma, S. TajchakavitAbstract - Hi-Res PDF (281 KB) - PDF w/links (280 KB)
Chapter 46. Applications Of Low- Intensity Ultrasonics In The Dairy IndustryJ. Benedito, N. Sanjuan, J. A. Cárcel, A. MuletAbstract - Hi-Res PDF (190 KB) - PDF w/links (210 KB)
Chapter 47. Ohmic Heating And Moderate Electric Field (MEF) ProcessingS. K. SastryAbstract - Hi-Res PDF (71 KB) - PDF w/links (95 KB)
Chapter 48. Design, Construction, And Evaluation Of A Sanitary Pilot Plant System Pulsed Electric FieldH. W. Yeom, C. B. Streaker, Q. H. ZhangAbstract - Hi-Res PDF (188 KB) - PDF w/links (218 KB)
Chapter 49. Recent Advances In Simulation For The Process IndustriesD. BogleAbstract - Hi-Res PDF (149 KB) - PDF w/links (152 KB)
Chapter 50. Simulation-based Design Of Food Products And ProcessesA. K. DattaAbstract - Hi-Res PDF (126 KB) - PDF w/links (138 KB)
Chapter 51. Modeling and Simulation of Reactive and Separation Food Bed ProcessesS. I. Flores y De Hoyos, F. López-Isunza, E. S. Pérez-CisnerosAbstract - Hi-Res PDF (204 KB) - PDF w/links (219 KB)
Chapter 52. Modeling Bean Heating during Batch Roasting of Coffee BeansH. G. SchwartzbergAbstract - Hi-Res PDF (196 KB) - PDF w/links (190 KB)
Chapter 53. New Frontiers for Food ProcessingR. Quintero-RamírezAbstract - Hi-Res PDF (239 KB) - PDF w/links (181 KB)
Chapter 54. Novel and Potential Applications of a-Amylases in the Food IndustryX. Soberón, M. L. Díaz, G. del Río, G. Saab-Rincón, A. López-Munguía, R. I. SantamaríaAbstract - Hi-Res PDF (231 KB) - PDF w/links (180 KB)
Chapter 55. Modeling Conditions Affecting the Production of a Bacteriocin by Enterococus faecium UQ1 and the Kinetics of the Bacteriocin Antilisterial ActivityC. Regalado, J. Domínguez-Domínguez, L. Mayorga-Martínez, B. García-Almendárez, J. Ibarra-SilvaAbstract - Hi-Res PDF (187 KB) - PDF w/links (187 KB)
Chapter 56. Clean Technology in the Food Manufacturing IndustryP. J. Lillford, M. F. EdwardsAbstract - Hi-Res PDF (80 KB) - PDF w/links (94 KB)
Chapter 57. Pest Control in the Food IndustryP. Valle-VegaAbstract - Hi-Res PDF (87 KB) - PDF w/links (88 KB)
Chapter 58. Storage Stability and Nutritive Value of Food for Long-Term Manned Space MissionsT-C Lee, D. ZasypkinAbstract - Hi-Res PDF (88 KB) - PDF w/links (103 KB)
Chapter 59. Preservation Methods Utilized for Space FoodCH T. Bourland, Y. VodovotzAbstract - Hi-Res PDF (488 KB) - PDF w/links (497 KB)
Chapter 60. NASA Food Technology Commercial Space CenterD. G. OlsonAbstract - Hi-Res PDF (36 KB) - PDF w/links (36 KB)
Chapter 61. Role of the Internet in Food Engineering TeachingR. P. SinghAbstract - Hi-Res PDF (780 KB) - PDF w/links (519 KB)
Chapter 62. Teaching Food Engineering with the aid of MultimediaM. López-LeivaAbstract - Hi-Res PDF (89 KB) - PDF w/links (90 KB)
Chapter 63. A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the InternetF. Courtois, R. P. SinghAbstract - Hi-Res PDF (340 KB) - PDF w/links (282 KB)
Chapter 64. Toward a Virtual Cooperative Training Program in Food EngineeringG. F. Gutiérrez-López, C. Ordorica-Vargas, E. Parada-AriasAbstract - Hi-Res PDF (130 KB) - PDF w/links (137 KB)
