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New Topics in Food Engineering $245.00
Editors: Mariann A. Comeau
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 tempering, polymorphism and fat crystallization during industrial chocolate manufacture; trends in high pressure processing of foods; stability of dried foods; food packaging and predictive modelling of thermal properties of foods. (Imprint: Nova Press)

Table of Contents:
Preface

Tempering, Polymorphism and Fat Crystallization during Industrial Chocolate Manufacture: Regimes, Behaviors, and their Effects on Finished Chocolate Quality
(Emmanuel Ohene Afoakwa, Alistair Paterson, Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana, and others)

Non-linear Modeling of Quality of Cooked Ground Beef Patties With Visible-NIR Spectroscopy
(Sreekala G. Bajwa, Jason K. Apple, Department of Biological & Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas)

Molecular Size Distribution in Long-Aged Food Beverages and Alcoholic Drinks: A Preliminary Inquiry towards Understanding Physical- and Sensory-Related Properties
(Pasquale Massimiliano Falcone, Paolo Giudici, Department of Agricultural and Food Science, University of Modena and Reggio Emilia, Reggio Emilia, Italy)

Hyperspectral Waveband Selection for Detection of Almonds with Internal Damage
(Songyot Nakariyakul, Department of Electrical and Computer Engineering, Thammasat University, Khlongluang, Pathumthani, Thailand)

High Frequency Ultrasonic Techniques Dedicated to Food Physical Properties Assessment
(D.Laux, J.Y.Ferrandis, V.Cereser Camara, H.Blasco, M.Valente, Institut d’Electronique du Sud. MIcro and Rheo-Acoustics group (MIRA), University Montpellier II, Montpellier, France, and others)

Trends in High Pressure Processing of Foods: Food Quality and Bioactive Components
(Shirani Gamlath, Lara Wakeling, School of Exercise & Nutrition Sciences, Faculty of Health, Medicine, Nursing & Behavioural Sciences, Deakin University, Victoria, Australia, and others)

Thermodynamic and Kinetic Criteria to Study the Stability of Dried Foods
(Cesar I. Beristain, Eduardo J. Vernon-Carter, Ebner Azuara, Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz., México, and others)

Development of Vacuum Spray Drying System for Probiotics Powder ^
(Yutaka Kitamura and Yukari Yanase, Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan, and others)

Application of Vacuum Impregnation and Edible Films to Improve the Quality of Raisin-Cereal Systems
(Pau Talens, María José Fabra, Grupo de Investigación e Innovación Alimentaria, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain, and others)

Food Packaging: Innovative Concept and Necessities
(Kelen Cristina Dos Reis, Dept. of Food Science, Universidade Federal de Lavras, Lavras, Brazil)

Predictive Modelling of Thermal Properties of Foods
(James K. Carson, Department of Engineering, University of Waikato, Hamilton, New Zealand)

Applications of Membrane Contactors in the Food Industry
(Catherine Charcosset, Université de Lyon, Lyon, France, and others)

Possibillities for Removal of Glucose from Various Foodstuffs and Food Bioprocesses
(K. Bélafi-Bakó, University of Pannonia, Veszprem, Hungary)

Instant Rice. Physicochemical Properties and Eating Quality ^
(Prisana Suwannaporn and Waraporn Prasert, Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University. Bangkok 10900, Thailand, and others)

Index

   Series:
      Food Science and Technology
   Binding: ebook
   Pub. Date: 2011
   Pages: 7 x 10 (NBC - R)
   ISBN: 978-1-61209-896-8
   Status: AV
  
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