Trends in Food EngineeringJorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas, Efren Parada-Arias CRC Press, 07.06.2000 - 347 Seiten Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins. |
Inhalt
Food Structure | 3 |
Determining Relationships | 9 |
Physical and Microstructural Properties of Frozen | 15 |
Correlation between PhysicoChemical and Sensory Data | 28 |
Final Remarks | 38 |
Measures of Time | 46 |
Food Composites | 65 |
Concluding Remarks | 74 |
Experimental Determination | 186 |
Control of Environmental Factors | 192 |
Notation | 201 |
Introduction | 205 |
Microorganism Penetration and the Hydrodynamic | 217 |
A Review of Nonthermal Technologies | 227 |
Pulsed Electric Fields Technology | 240 |
Oscillating Magnetic Fields | 250 |
Analysis of Results | 81 |
A Thermorheological Model of Corn Starch Dispersion | 89 |
Conclusions | 96 |
Nonlinear Viscoelasticity | 102 |
Nonlinear Differential Constitutive Models | 108 |
Concluding Remarks | 114 |
Simulation of Drying Rates and Quality Changes | 135 |
Simulation Results | 144 |
Changes in Fruit | 150 |
Mass Transfer Mechanisms and Driving Forces | 159 |
Engineering Trends in Food Freezing | 165 |
Evaluation of Freezing and Thawing Processes Using | 179 |
References | 256 |
Minimally Processed Foods with High Hydrostatic Pressure | 267 |
Final Remarks | 282 |
Sources of Biocatalysts | 288 |
Final Remarks | 295 |
Enzymatic Synthesis of Food Additives | 302 |
Flavors and Fragrances | 304 |
Plastic Materials for Modified Atmosphere Packaging | 311 |
Gelation of Soybean Proteins at Acidic | 327 |
Conclusions | 337 |
Andere Ausgaben - Alle anzeigen
Trends in Food Engineering Jorge E. Lozano,Cristina Anon,Gustavo V. Barbosa-Canovas,Efren Parada-Arias Eingeschränkte Leseprobe - 2000 |
Trends in Food Engineering Jorge E. Lozano,Cristina Anon,Gustavo V. Barbosa-Canovas,Efren Parada-Arias Keine Leseprobe verfügbar - 2019 |
Häufige Begriffe und Wortgruppen
acid activity Alzamora amylopectin amylose apple application Barbosa-Cánovas G.V. behavior biocatalysts Biotechnol cell walls changes Chem chemical Chiralt coefficient composition concentration crystals decrease deformation dehydration drying effect electric field enzymatic enzymes equation evaluation experimental factors Figure film Fito flavor fluid flux Food Engineering food preservation Food Sci fraction freezing rate frozen fruits and vegetables function gelatinization gels glucose isomerase heat high pressure hydrocolloids immobilized impregnation inactivation increase industry juice kinetics kiwifruit Kokini lipase liquid magnetic fields mass transfer materials matrix mechanical melting membrane microbial microorganisms minimally processed modified atmosphere moisture obtained osmotic Palou parameters permeability phase polymer predicted pressure treatments properties protein pulsed electric fields PVOD reaction reduced refrigeration rheological samples shear rate shelf-life solid solution starch pastes storage structure Swanson B.G. Technol temperature texture thermal tissue vacuum values vanillin viscoelastic viscosity xanthan gum