Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
            
  Top » Catalog » Books » Education » Book Chapters » Food Research, Safety and Policies Chapters » My Account  |  Cart Contents  |  Checkout   
Quick Find
  
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
_Cancer Research Journal - This journal ceased publication after 4#4 (2010). Back Issues are available.
$195.00
Shopping Cart more
0 items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Bestsellers
01.Progress in Food Chemistry
02.Progress in Food Engineering Research and Development
03.Application of Low-pressure Dissolved Carbon Dioxide to the Manufacture and Preservation of Milk and Dairy Products pp. 133-151
04.New Research on Food Habits
Notifications more
NotificationsNotify me of updates to Progress in Food Engineering Research and Development
Tell A Friend
 
Tell someone you know about this product.
Progress in Food Engineering Research and Development
Retail Price: $225.00
10% Online Discount
You Pay:

$202.50
Editors: Jerrod M. Cantor
Book Description:
This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer.
Food engineering is a very wide field of activities. Among its domain of knowledge and action are:
Design of machinery and processes to produce foods
Design and implementation of food safety and preservation measures in the production of foods
Biotechnological processes of food production
Choice and design of food packaging materials
Quality control of food production

Table of Contents:
Preface

Expert Commentary

Product Monitoring and Process Control in the Horticultural Supply Chain; pp. 1-15
(Manuela Zude, Leibniz-Institute for Agricultural Engineering, Potsdam-Bornim, Potsdam-Bornim, Germany)

Research and Review Studies

Chapter 1 - Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness; pp. 17-60
(Paula Varela, Ana Salvador, Susana Fiszman, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) Apartado de Correos, Valencia, Spain)

Chapter 2 - Effect of Temperature, Pressure and Concentration on the Viscosity of Fruit Juices: Experimental and Modeling; pp. 61-130 (A.I. Abdulagatov, Institute of Physics of the Dagestan Scientific Center of the Russian Academy of Sciences, Dagestan, Russia, M.A. Magerramov, Azerbaijan State Economic Univ., Azerbaijan, I.M. Abdulagatov, Institute of Physics of the Dagestan Scientific Center of the Russian Academy of Sciences, Dagestan, Russia)

Chapter 3 - Heat Transfer in Fluid Food Processing; pp. 131-173 (Sara Rainieri, Giorgio Pagliarini, Dept. of Industrial Engineering, Univ. of Parma, Parma, Italy)

Chapter 4 - Advances in Microbial Inulinases. Its Production and Properties; pp. 175-195
(Arun Dev Sharma, Dept. of Biotechnology, Lyallpur Khalsa College, Punjab, India)

Chapter 5 - Heat and Mass Transfer Modeling Through Deep-Fat Frying of Selected Foods; pp. 197-222
(Sosa-Morales, M.E., Velez-Ruiz, J.F., Chemical and Food Engineering Dept., Univ. de las Americas, Puebla, Mexico)

Chapter 6 - Rheological Properties of Yogurt; pp. 223-242
(Jorge Fernando Velez Ruiz, Chemical and Food Engineering Dept., Univ. de las Americas, Puebla)

Chapter 7 - Possibilities to Control Solid Uptake During Osmotic Dehydration of Sugar Beet; pp. 243-261
(Aleksandar Jokic, Zoltan Zavargo, Julianna Gyura, Univ. of Novi Sad Faculty of Technology, Novi Sad, Republic of Serbia)

Chapter 8 - Simultaneous Application of Enzymes and Membranes in Food Processing; pp. 263-279
(Belafi-Bako, K., Univ. of Pannonia, Research Institute of Chemical and Process Engineering, Veszprem, Hungary)

Index

   Binding: Hardcover
   Pub. Date: 2008
   ISBN: 1-60021-905-5
   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
  
Customers who bought this product also purchased
Perspectives on Higher Education in the Digital Age
Perspectives on Higher Education in the Digital Age
Reconstructing Postmodernism: Critical Debates
Reconstructing Postmodernism: Critical Debates
East Asian Business Systems in Evolutionary Perspective: Entrepreneurship and Coordination
East Asian Business Systems in Evolutionary Perspective: Entrepreneurship and Coordination
Economic Perspectives on the Internet
Economic Perspectives on the Internet
Focus on National Disability Policy
Focus on National Disability Policy
Environmental Research Trends
Environmental Research Trends
Special Focus Titles
01.Violent Communication and Bullying in Early Childhood Education
02.Cultural Considerations in Intervention with Women and Children Exposed to Intimate Partner Violence
03.Chronic Disease and Disability: The Pediatric Lung
04.Fruit and Vegetable Consumption and Health: New Research
05.Fire and the Sword: Understanding the Impact and Challenge of Organized Islamism. Volume 2

Nova Science Publishers
© Copyright 2004 - 2022

Progress in Food Engineering Research and Development