Trends in food engineering
著者
書誌事項
Trends in food engineering
(Food preservation technology series)
Technomic Pub., c2000
大学図書館所蔵 全4件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
"Technical papers included in this book are based on presentations ... in the 2nd Ibero-American Congress on Food Engineering, held at the Universidad Nacional del Sur, Bahía Blanca, Argentina, from March 24-27, 1998"--Pref
Includes bibliographical references and index
内容説明・目次
内容説明
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, food additives, and functional properties of proteins.
目次
PART 1: PHYSICAL AND SENSORY PROPERTIES. Structure-Property Relationships in Foods. Physical and Microstructural Properties of Frozen Gelatinized Starch Suspensions. Correlation Between Physico-Chemical and Sensory Data. Psychophysical Methods Applied to the Investigation of Sensory Properties in Foods. Sensory and Instrumental Measures of Viscosity. Food Composites. Thermal Properties and State Diagrams of Fruits and Vegetables by DSC. A Thermorheological Model of Corn Starch Dispersion During Gelatinization. Integral and Differential Linear and Nonlinear Constitutive Models for the Rheology of Wheat Flour. PART 2: ADVANCES IN FOOD PROCESSING. Ultrafiltration of Apple Juice. Simulation of Drying Rates and Quality Changes During the Dehydration of Foodstuffs. Vacuum Impregnation in Fruit Processing. Engineering Trends in Food Freezing. Evaluation of Freezing and Thawing Processes Using Experimental and Mathematical Determinations. Minimal Processing of Fruits and Vegetables. Minimal Preservation of Fruits. A Review of Nonthermal Technologies. Minimally Processed Foods with High Hydrostatic Pressure. PART 3: CURRENT TOPICS IN FOOD ENGINEERING. Biocatalysts for the Food Industry. Enzymatic Synthesis of Food Additives. Plastic Materials for Modified Atmosphere Packaging. Gelation of Soybean Proteins at Acidic pH.
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