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Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations...

Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects; at the same time, each topic is framed within the context of this integrated approach. The premise of this work is that a comprehensive approach to food engineering requires a thorough knowledge of the subject and an effective integration of other disciplines in order to appropriately...

Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented.

ISOPOW...

La nociOn conquistador-conquistado es la idea principal que recorre los cinco capItulos de este libro, idea que estA contenida en el siguiente silogismo: siendo que Nicaragua es producto de la conquista, es perfectamente razonable estudiar su historia desde la perspectiva de las relaciones entre conquistador y conquistado. Y efectivamente ella es una idea fructIfera.
Permite captar la historia del paIs como una ancha avenida en la que se perciben sus altos y bajo, sus giros a uno y otro lado. Ilumina el entendimiento sobre el origen de las desigualdades sociales, econOmicas y...

La nociOn conquistador-conquistado es la idea principal que recorre los cinco capItulos de este libro, idea que estA contenida en el siguiente silogismo: siendo que Nicaragua es producto de la conquista, es perfectamente razonable estudiar su historia desde la perspectiva de las relaciones entre conquistador y conquistado. Y efectivamente ella es una idea fructIfera.
Permite captar la historia del paIs como una ancha avenida en la que se perciben sus altos y bajo, sus giros a uno y otro lado. Ilumina el entendimiento sobre el origen de las desigualdades sociales, econOmicas y...