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Food Engineering Research Developments
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Editors: Terrance P. Klening
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 new book deals with food engineering research from around the globe.

Table of Contents:
Preface

Chapter 1 - Food Engineering Trends - Icelandic View; pp. 1-24
(Sveinn Margeirsson, Gudmundur R. Jonsson, Univ. of Iceland, Dept. of Mechanical and Industrial Engineering, Sigurjon Arason, Univ. of Iceland, Dept. of Food Science)

Chapter 2 - Water Food Interaction: Availability and Mobility of Water Related to Quality of Food; pp.25-66
(A. Derossi, C. Severini, Dept. of Food Science, Univ. of Foggia, Foggia, Italy)

Chapter 3 - Natural Antioxidants from Agro-Food By Products: An Experimental Approach for Recovery of Phenolics from Wine-Making By-Products; pp. 67-98
(Giorgia Spigno, Lorenza Tramelli, Dante Marco De Faveri, Institute of Enology and Food Engineering, Univ. Cattolica Sacro Cuore via Emilia Parmense, Italy)

Chapter 4 - Mathematical Modeling of Food Drying Process; pp. 99-131
(Stefano Curcio, Maria Aversa, Vincenza Calabro, Dept. of Chemical Engineering and Materials, Univ. of Calabria, Rende, Italy)

Chapter 5 - Research Trends in Modeling, Optimization and Control of the Drying Operation; pp. 133-166
(Gikuru Mwithiga, Biomechanical and Environmental Engineering Dept., Jomo Kenyatta Univ. of Agriculure and Technology, Nairobi, Kenya)

Chapter 6 - Canning Technology - Recent Advances through Optimization and Modelling Techniques; pp. 167-219
(Emmanuel Ohene Afoakwa, Centre for Food Quality, Univ. of Strathclyde, Glasgow, UK, Dept. of Nutrition and Food Science, Univ. of Ghana, Legon-Accra, Ghana)

Chapter 7 - Functional Properties of Extruded Formulations of Whey Protein Concentrate and Corn Starch; pp. 221-239
(S.L. Amaya-Llano, Ciencia de Materiales, Queretaro, Mexico, Posgrado en Alimentos, Univ. Autonoma de Queretaro, Queretaro, Mexico, F. Martinez-Bustos, Ciencia de Materiales, Queretaro, Mexico, L. Ozimek, Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada)

Chapter 8 - On-line Quality Estimation for the Coffee Batch Roasting; pp. 241-261
(J.A. Hernandez, Research Center of Engineering and Applied Sciences, Autonomous Univ. of Morelos State, Cuernavaca, Morelos, Mexico, B. Heyd , G. Trystram, Joint Research Unit Food Process Engineering, Massy Cedex, France, C. Irles, National Institute of Perinatology, Lomas de Virreyes, Mexico)

Chapter 9 - Mechanical Properties of Extruded Biodegradable Films of Native Starch and from Sugar Cane Fibre; pp. 263-278
(T. Galicia-Garcia, F. Martinez-Bustos, Ciencia de Materiales, Queretaro, Mexico, O. A. Jimenez-Arevalo, Parque Industrial Bernardo Quintana, El Marques Queretaro, Mexico)

Chapter 10 - Potentiality of Some Natural Fibers and Native Starch for making Biodegradable Materials; pp. 279-294
(E. Aguilar-Palazuelos, F. Martinez-Bustos, Alberto Tecante, Ciencia de Materiales, Queretaro, Mexico, O.A. Jimenez-Arevalo, Parque Industrial Bernardo Quintana, El Marques Queretaro, Mexico)

Chapter 11 - Application of Phosphorylated Waxy Maize Starch in the Microencapsulation of Flavors: Characterization and Stability;
pp. 295-309
(B. Murua-Pagola, Centro de Investigacion y de Estudios Avanzados del Instituto Politecnico Nacional-Unidad Queretaro, Queretaro, Mexico, I. Beristain-Guevara, Instituto de Ciencias Basicas, Univ. Veracruzana, Veracruz, Mexico, F. Martinez-Bustos, Centro de Investigacion y de Estudios Avanzados del Instituto Politecnico Nacional-Unidad Queretaro, Queretaro, Mexico)

Chapter 12 - A Forecast Analysis on Food Nutrition Supply and Deman WorldWide; pp. 311-324
(Wenjun Zhang, Research Institute of Entomology, School of Life Sciences, Sun Yat-sen (Zhongshan) Univ., Guangzhou, P.R. China, Yanhong Qi, Dept. Library of Life Sciences, Sun Yat-sen (Zhongshan) Univ., Guangzhou, P.R. China)

Index pp.325-340

   Binding: Hardcover
   Pub. Date: 2007
   Pages: pp.340
   ISBN: 1-60021-906-3
   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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Food Engineering Research Developments