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Focus on Food Engineering
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Editors: Robert J. Shreck
Book Description:
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 behavior 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 modeling of food convective drying. (Imprint: Nova Press)


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Table of Contents:
Preface

Chapter 1: Behavior of Hen’s Eggs at Impact Loading (pp. 1-68)
(Šárka Nedomova, Jan Trnka, Libor Severa, Pavla Stoklasova, Jaroslav Buchar, Mendel University in Brno, Zemědělská, Czech Republic, and others)

Chapter 2: Strategies for Extending Shelf Life of Foods using Antimicrobial Edible Films (pp. 69-99)
(Silvia K. Flores, Lía N. Gerschenson, Rosa J. Jagus, Karen J. Sanjurjo, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Buenos Aires, Argentina, and others)

Chapter 3: Developments in High-Pressure Food Processing (pp. 101-124)
(Carl J. Schaschke, Department of Chemical & Process Engineering, University of Strathclyde, Glasgow, Scotland, United Kingdom)

Chapter 4: Spray Drying of Acai (Euterpe Oleracea Mart.) Juice: Effect of Process Variables and Type of Carrier Agent on Product’s Quality and Stability (pp. 125-155)
(Renata V. Tonon, Catherine Brabet, Miriam D. Hubinger, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil, and others)

Chapter 5: Computed Tomography in Food Science (pp. 157-186)
(Elena Fulladosa, Núria Garcia-Gil, Eva Santos-Garcés, Maria Font i Furnols, Israel Muñoz, Pere Gou, IRTA, Finca Camps i Armet, Monells, Girona, Spain)

Chapter 6: High Pressure Processing of Meat, Meat Products and Seafood (pp. 187-217)
(Marco Campus, Porto Conte Ricerche Srl, Tramariglio, Alghero (SS), Italy)

Chapter 7: Advanced Modeling of Food Convective Drying: A Comparative Study among Fundamental, Artificial Neural Networks and Hybrid Approaches (pp. 219-247)
(Stefano Curcio, Maria Aversa, Alessandra Saraceno, Department of Engineering Modeling, University of Calabria, Rende, Italy)

Chapter 8: Response to Stress Conditions of Microorganisms Treated with Natural Antimicrobials in Cheese Whey (pp. 249-271)
(Mariana von Staszewski, Rosa J. Jagus, Sandra L. Mugliaroli, Laura Hernaez, Giselle Lehrke, Laboratorio de Microbiología Industrial, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Argentina, and others)

Chapter 9: Changes in Rheological Properties of Hard Cheese during its Aging (pp. 273-318)
(Libor Severa, Jan Trnka, Jaroslav Buchar, Pavla Stoklasova, Šárka Nedomova, Mendel University in Brno, Zemědělská, Czech Republic, and others)

Chapter 10: Focusing on Lamb Rennet Paste: Combining Tradition and Innovation in Cheese Production (pp. 319-339)
(Antonella Santillo, Marzia Albenzio, Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME), University of Foggia, Italy)

Chapter 11: Effect of Different Food Preservation Treatments on Enzyme Activity, Mechanical Behavior and/or Color of Vegetal Tissues (pp. 341-259)
(Lía N. Gerschenson, Ana M. Rojas, Marina F. de Escalada Pla, Maria Emilia Latorre, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA) Ciudad Universitaria, Buenos Aires, Argentina, and others)

Index

   Series:
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2011
   Pages: 7 x 10 374 pp.
   ISBN: 978-1-61209-598-1
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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