Reviews recent advances in food science and biotechnology that may prove useful in processing, analyzing, and ensuring the quality of food products. Appropriate for graduate students, the 15 chapters describe food preservation techniques, present specific examples of upstream processes and biosepara
Reviews recent advances in food science and biotechnology that may prove useful in processing, analyzing, and ensuring the quality of food products. A...
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions...
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineeri...
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art...
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Inte...
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,...
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 ...
The only in-depth reference that focuses on transport phenomena in food processes this book provides a review of the current knowledge of each transport phenomenon, a presentation of basic concepts, explanation of theoretical aspects; practical discussion of specific research, and references. Specifically developed for food engineers, the book covers fundamentals of transport phenomena, mass transfer in food preservation, heat transfer in food processing, simultaneous transfer of heat, momentum and mass in food processes, heat transfer in food processing, mass transfer in food conservation,...
The only in-depth reference that focuses on transport phenomena in food processes this book provides a review of the current knowledge of each transpo...
The past decade has witnessed a steady increase in the numbers of Asian students in North American institutions of higher learning. While their academic success has been widely recognized, concerns about their silence in classrooms have also been expressed by educators. Following an overview of Asian students in North American higher education, this book presents a focused ethnographic study of twenty Asian graduate students enrolled in a major US university, exploring and describing Asian student's oral classroom participation modes across multiple factors.
Four major classroom...
The past decade has witnessed a steady increase in the numbers of Asian students in North American institutions of higher learning. While their aca...
Presents a comprehensive review of various technologies to preserve foods, especially those based on nonthermal techniques. This title covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. It provides information about the trends in emerging technologies over the years.
Presents a comprehensive review of various technologies to preserve foods, especially those based on nonthermal techniques. This title covers a wide r...
