Food Engineering: Integrated Approaches (Food Engineering Series)

Front Matter....Pages i-xxiv
Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program....Pages 1-8
Food Sterilization by Combining High Pressure and Thermal Energy....Pages 9-46
Nonlinear Kinetics: Principles and Potential Food Applications....Pages 47-71
Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes....Pages 73-87
Air Impingement Cooling of Cylindrical Objects Using Slot Jets....Pages 89-104
New Technologies to Preserve Quality of Fresh-Cut Produce....Pages 105-115
Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology....Pages 117-137
Phase Transitions and Hygroscopicity in Chewing Gum Manufacture....Pages 139-153
Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues....Pages 155-181
Bubbles in Foods: Creating Structure out of Thin Air!....Pages 183-192
Films Based on Biopolymer from Conventional and Non-Conventional Sources....Pages 193-223
Edible Coating as an Oil Barrier or Active System....Pages 225-241
From Powders End Use Properties to Process Engineering....Pages 243-253
Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying....Pages 255-263
Towards Food Product Design....Pages 265-275
Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials....Pages 277-286
Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells ....Pages 287-294
Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning....Pages 295-300
Drying of Porous Materials: Experiments and Modelling at Pore Level....Pages 301-306
Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions....Pages 307-313
Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying....Pages 315-325
Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation....Pages 327-335
Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products....Pages 337-344
Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System....Pages 345-357
Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure....Pages 359-365
Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas....Pages 367-373
Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis ....Pages 375-381
Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose....Pages 383-389
Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification....Pages 391-397
Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey....Pages 399-414
Whey Proteins: Bioengineering and Health....Pages 415-430
Innovations in Starch-Based Film Technology....Pages 431-454
Programme Alβan: European Union Programme of High Level Scholarships for Latin America....Pages 455-461
ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development....Pages 463-467
Back Matter....Pages 469-475