Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
            
  Top » Catalog » Books » Agriculture and Food Science » My Account  |  Cart Contents  |  Checkout   
Quick Find
  
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Computer Simulations: Advances in Research and Applications
$82.00
Shopping Cart more
0 items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Bestsellers
01.Agroforestry as a Tool for Landscape Restoration
02.No-Till Farming: Effects on Soil, Pros and Cons and Potential
03.Progress in Pesticides Research
04.Drying of Food Materials: Transport Phenomena
05.Fertilizers: Properties, Applications and Effects
06.Microbes in Sustainable Agriculture
07.Fisheries: Management, Economics and Perspectives
08.Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste
09.Antibiotic Resistance: Causes and Risk Factors, Mechanisms and Alternatives
10.Aquaculture Research Trends
Notifications more
NotificationsNotify me of updates to Focus on Food Engineering Research and Developments
Tell A Friend
 
Tell someone you know about this product.
Focus on Food Engineering Research and Developments
Retail Price: $225.00
10% Online Discount
You Pay:

$202.50
Editors: Vivian N. Pletney
Book Description:
Food engineering 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

This book deals with new and important food engineering research trends.

Table of Contents:
Preface

Expert Commentary - Computer-Vision Based Analysis of Color as a Tool for Food Process Control, pp. 1-12;
Vural Gökmen and İdris Süğüt

Chapter 1 - Transport Phenomena During Drying of Food Materials,
pp. 13-163;
(Kamil Kahveci and Ahmet Cihan)

Chapter 2 - The Influence of Interactions Occurring Between Micro-Organisms on Predicting the Safety of Lactic Acid Cheese,
pp. 165-237;
(Izabela Steinka)

Chapter 3 - The Development of Engineering Technology to Improve the Quality of Production of Tropical Fruit in Developing Countries,
pp. 239-305;
(B. Jarimopas, P. Sirisomboon, R. Sothornwit and A. Terdwongworakul)

Chapter 4 - Development of Gel Products Containing Fruit Pieces Using Osmotic Treatments without by-Product Generation, pp. 307-337;
(N. Martínez-Navarrette, M.M. Camacho, E. García-Martínez and M.E. Martín-Esparza)

Chapter 5 - Quality Aspects of Dehydrated and Rehydrated Fruit in Relation to Drying Method, pp. 339-360;
(C. Contreras, M.E. Martín-Esparza, A. Chiralt and N. Martínez-Navarrete)

Chapter 6 - Pest Control Using High Pressure Carbon Dioxide as an Advanced Technology, pp. 361-396;
(Mustafa Bayram)

Chapter 7 - Effects of Permeation on Mass Transfer Coefficient for Laminar Non-Newtonian Fluid Flow in Membrane Modules During Clarification/Concentration of Fruit Juice, pp. 397-452;
(Sirshendu De, Sunando DasGupta and S. Ranjith Kumar)

Chapter 8 - Effect of Smooth Roll Grinding Conditions on Reduction of Sizings in the Wheat Flour Milling Process, pp. 453-466;
(Aleksandar Fistes and Gavrilo Tanovic)

Chapter 9 - An Effect of Relative Air Humidity on the Content of Volatile Compounds in Roasting Cocoa Beans, pp. 467-482;
(Wieslawa Krysiak, Teresa Majda and Ewa Nebesny)

Chapter 10 - Bulguration: Combined Cooking and Drying Operation,
pp. 483-495;
(Mustafa Bayram)

Chapter 11 - Water Sorption of Foodstuffs - Alternative Models,
pp. 497-515;
(Sylwester Furmaniak, Artur P. Terzyk, Leszek Czepirski, Ewa Komorowska-Czepirska, Joanna Szymońska and Piotr A. Gauden)

Chapter 12 - A Forest Analysis on Food Nutrition Supply and Demand Worldwide, pp. 517-530;
(Wenjun Zhang, Wengang Zhou, Xiyam Zhang, Yongkai Xia and Wei He)

Index

   Binding: Hardcover
   Pub. Date: 2007
   ISBN: 1-60021-898-9
   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
Food Engineering Research Developments
Food Engineering Research Developments
Psychology of Decision Making in Economics, Business and Finance
Psychology of Decision Making in Economics, Business and Finance
Economics and Geopolitics of the Middle East
Economics and Geopolitics of the Middle East
Environmental Research Trends
Environmental Research Trends
Mathematical Methods and Models in Phase Transitions
Mathematical Methods and Models in Phase Transitions
Progress in Food Engineering Research and Development
Progress in Food Engineering Research and Development
Special Focus Titles
01.Chaliapin and the Jews: The Question of Chaliapin's Purported Antisemitism
02.The Humanities: Past, Present and Future
03.The Poles: Myths and Reality
04.Child-Rearing: Practices, Attitudes and Cultural Differences
05."A Home Away from Home": A Community of International and South African University Students
06.Palliative Care: Oncology Experience from Hong Kong
07.The Enigma of Autism: Genius, Disorder or Just Different?
08.The Collector Mentality: Modernization of the Hunter-Gatherer
09.Face Processing: Systems, Disorders and Cultural Differences
10.Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 8
11.Crystal Growth: Concepts, Mechanisms and Applications
12.The Economic, Social and Political Impact of Mining on Akyem Abuakwa from the Pre-Colonial Era up to 1943

Nova Science Publishers
© Copyright 2004 - 2017

Focus on Food Engineering Research and Developments