Ata uhi

Selected Topics in Food Process Engineering

This book is based on some of the invited presentations at the XIII Ibero American Congress on Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022 under the leadership of Professor Oscar A. Vega-Castro. Invited presentations were delivered by renowned food engineers wor...

Whakaahuatanga katoa

I tiakina i:
Ngā taipitopito rārangi puna kōrero
Kaituhi rangatōpū: SpringerLink (Online service)
Ētahi atu kaituhi: Vega-Castro, Oscar A. (Editor), Simpson, Ricardo (Editor), Pilar Buera, María del (Editor), Granda-Restrepo, Diana M. (Editor), Villa Zabala, Cristian Camilo (Editor), Pinzón-Fandiño, Magda I. (Editor), Gutiérrez-López, Gustavo Fidel (Editor), Barbosa-Cánovas, Gustavo Victor (Editor)
Hōputu: Tāhiko īPukapuka
Reo:Ingarihi
I whakaputaina: Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Putanga:1st ed. 2025.
Rangatū:Food Engineering Series,
Ngā marau:
Food science.
Nanotechnology.
Food Science.
Food Engineering.
Food Nanotechnology.
Food Studies.
Urunga tuihono:https://doi.org/10.1007/978-3-031-62415-5
Ngā Tūtohu: Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
Rārangi ihirangi:
  • Contributions of food engineering for the transition towards a circular economy. Opportunities, challenges, and limitations
  • Food science, technology and engineering contributions and challenges dealing with health, environment, and quality of life
  • Trends in food product development
  • Recent developments and innovations in eco-friendly UV technologies for ensuring fruit safety and quality
  • High-pressure processing of food: a promise and a reality
  • Integrating high-energy homogenization for the preparation of encapsulated probiotic bacteria
  • Microbial inactivation using hydrodynamic cavitation
  • Solvent and green extraction processes: applications in the food industry
  • Molecularly imprinted polymers: an emerging strategy with potential for industrial-scale extraction in the food and wastewater field
  • Towards the industrial application of ionic liquids as green and smart extraction media in the food and wastewater field
  • Photoinactivation of food pathogens: trends and recent developments
  • Chapter 12. Digital acoustic signal analysis during breaking of brittle foods
  • Classical and advanced modeling of convective drying of foods
  • Changes in fatty acids and sucrose of coffee beans during thin-layer drying in a "marquesina"- type solar dryer: experiments and modeling
  • Mathematical modeling in coffee roasting: the science behind the art
  • 3D food printing: fundamentals, engineering aspects and applications
  • Application of extracts and emulsions in active film technology
  • Nanotechnology: an approach to developing new foods
  • Bioingredients: an overview from biotechnology and bioeconomy
  • Seafood peptides and hydrolysates produced by emerging technologies
  • Wheat grain microstructure and starch digestion
  • Structuring fat analogues for the manufacture of meat products: OSA starch-stabilized emulsion gels as a potential substitute
  • Whey, a problem with multiple solutions: L-valine production through fermentation
  • Production of enzymatic hydrolysates with bioactive potential, the revalorization of bovine blood.

Ngā tūemi rite