Food Engineering Interfaces
Food Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer’s Food Engineering Series, the book includes 28 c
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Jose´ Miguel Aguilera Gustavo V. BarbosaCa´novas Ricardo Simpson Jorge Welti-Chanes Daniela Bermu´dez-Aguirre l
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Editors
Food Engineering Interfaces
Editors Prof. Jose´ Miguel Aguilera Pontificia Universidad Cato´lica de Chile Dept. de Ingenierı´a Quı´mica y Bioproceso Vicun˜a Mackenna 4860 Santiago Chile [email protected] Dr. Ricardo Simpson Universidad Te´cnica Federico Santa Marı´a Depto. Procesos Quı´micos, Biotecnolo´gicos y Ambientales Av. Espan˜a 1680 Valparaı´so Chile [email protected]
Dr. Gustavo V. Barbosa-Ca´novas Washington State University Dept. Biological Systems Engineering L.J. Smith Hall 220 Pullman, WA 99164-6120 USA [email protected] Dr. Jorge Welti-Chanes Director de Post y Pregrado Divisio´n de Biotecnologı´a y Alimentos Instituto Tecnolo´gico y de Estudios Superiores de Monterrey Av. Eugenio Garza Sada 2501 Sur Col. Tecnolo´gico 64849 Monterrey N.L. Me´xico [email protected]
Dr. Daniela Bermu´dez-Aguirre Washington State University Dept. Biological Systems Engineering 213 LJ Smith Hall 99164-6120 Pullman Washington USA [email protected]
ISSN 1571-0297 ISBN 978-1-4419-7474-7 e-ISBN 978-1-4419-7475-4 DOI 10.1007/978-1-4419-7475-4 Springer New York Heidelberg Dordrecht London # Springer Science+Business Media, LLC 2011 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer ScienceþBusiness Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)
Preface
The articles included in Food Engineering Interfaces are based on the presentations made by invited speakers of the 10th International Congress on Engineering and Food (ICEF 10) held in Vin˜a del Mar, Chile, in April 2008. All the chapters were significantly upgraded from the original presentations and were later peer-reviewed and copyedited. This book was conceived well ahead of the event in order to make sure that readers would have the opportunity to get a taste of the challenges that lie ahead. At the same time, efforts were made to cover, with a high degree of detail, specific topics that are very relevant at the present time. As a result, this book is an excellent addition to the literature as the topics are well blended and clearly expand old food engineering boundaries. The book is divided into five parts: selected topics in food engineering, advances in
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