Food Engineering: Integrated Approaches
Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapte
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FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Cánovas, Washington State University
Advisory Board José Miguel Aguilera, Pontificia Universidad Católica de Chile Xiao Dong Chen, Monash University J. Peter Clark, Clark Consulting Richard W. Hartel, University of Wisconsin Albert Ibarz, University of Lleida Jozef Kokini, Rutgers University Michèle Marcotte, Agriculture & Agri-Food Canada Michael McCarthy, University of California at Davis Keshavan Niranjan, University of Reading Micha Peleg, University of Massachusetts Shafiur Rahman, Sultan Qaboos University M. Anandha Rao, Cornell University Yrjö Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Américas-Puebla
Titles José M. Aguilera and Peter J. Lillford, Food Materials Science (2008) José M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, María S. Tapia, and Aurelio López-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo V. Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan, Food Powders: Physical Properties, Processing, and Functionality (2005) Gustavo F. Gutiérrez-López, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes, Efrén Parada-Arias, Food Engineering: Integrated Approaches (2008) Richard W. Hartel, Crystallization in Foods (2001) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) S. Donald Holdsworth and Ricardo Simpson, Thermal Processing of Packaged Foods, Second Edition (2008) Lothar Leistner and Grahame Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality (2002) Michael J. Lewis and Neil J. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Jorge E. Lozano, Fruit Manufacturing (2006) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications, Second Edition (2007) Javier Raso Pueyo and Volker Heinz, Pulsed Electric Field Technology for the Food Industry: Fundamentals and Applications (2006) George D. Saravacos and Athanasios E. Kostaropoulos, Handbook of Food Processing Equipment (2002) Stavros Yanniotis, Solving Problems in Food Engineering (2008)
Food Engineering: Integrated Approaches Edited by
Gustavo F. Gutiérrez-López Instituto Politécnico Nacional México, DF, México
Gustavo V. Barbosa-Cánovas Washington State University Pullman, WA, USA
Jorge Welti-Chanes Universidad de las Américas-Puebla Cholula, Puebla, México
and
Efrén Parada-Arias Instituto Politécnico Nacional México, DF, México
Gustavo F. Gutiérrez-López Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional Carpio y Plan de Ayala s/n Col. San Tómas Código Postal 11340, México, D.F. Email: [email protected]
