TY - BOOK ID - 14305840 TI - Food engineering interfaces AU - Aguilera, Jose Miguel. AU - Barbosa-Canovas, Gustavo V. AU - Welti-Chanes, Jorge. AU - Bermudez-Aguirre, Daniela. PY - 2011 SN - 1441974741 9786613081681 144197475X 1283081687 PB - New York : Springer, DB - UniCat KW - Food -- Experiments. KW - Food -- Quality -- Congresses. KW - Food industry and trade. KW - Food industry and trade KW - Health & Biological Sciences KW - Chemical & Materials Engineering KW - Engineering & Applied Sciences KW - Chemical Engineering KW - Biomedical Engineering KW - Chemical engineering. KW - Chemistry, Industrial KW - Engineering, Chemical KW - Industrial chemistry KW - Food preparation industry KW - Food processing industry KW - Food trade KW - Chemistry. KW - Biochemical engineering. KW - Food KW - Agricultural economics. KW - Food Science. KW - Biochemical Engineering. KW - Agricultural Economics. KW - Biotechnology. KW - Agrarian question KW - Agribusiness KW - Agricultural economics KW - Agricultural production economics KW - Agriculture KW - Production economics, Agricultural KW - Land use, Rural KW - Food biotechnology KW - Biotechnology KW - Genetically modified foods KW - Bio-process engineering KW - Bioprocess engineering KW - Biochemistry KW - Chemical engineering KW - Physical sciences KW - Economic aspects KW - Engineering KW - Chemistry, Technical KW - Metallurgy KW - Food processing KW - Food technology KW - Agricultural processing industries KW - Processed foods KW - Processing KW - Food science. KW - Science KW - Food—Biotechnology. KW - Agriculture—Economic aspects. KW - Chemical Bioengineering. KW - Genetic engineering UR - https://www.unicat.be/uniCat?func=search&query=sysid:14305840 AB - 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 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging. Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central. ER -