TY - BOOK ID - 8211398 TI - Advances in food process engineering research and applications PY - 2013 SN - 1461479053 1461479061 PB - New York : Springer, DB - UniCat KW - Food -- Analysis -- Congresses. KW - Food -- Preservation -- Congresses. KW - Food industry and trade -- Congresses. KW - Health & Biological Sciences KW - Biomedical Engineering KW - Food industry and trade. KW - Food KW - Packaging KW - Research. KW - Storage KW - Foods KW - Food preparation industry KW - Food processing industry KW - Food trade KW - Chemistry. KW - Biochemical engineering. KW - Biochemistry. KW - Food Science. KW - Biochemical Engineering. KW - Biochemistry, general. KW - Biotechnology. KW - Dinners and dining KW - Home economics KW - Table KW - Cooking KW - Diet KW - Dietaries KW - Gastronomy KW - Nutrition KW - Food processing KW - Food technology KW - Agricultural processing industries KW - Processed foods KW - Processing KW - Food science. KW - Biological chemistry KW - Chemical composition of organisms KW - Organisms KW - Physiological chemistry KW - Biology KW - Chemistry KW - Medical sciences KW - Bio-process engineering KW - Bioprocess engineering KW - Biochemistry KW - Biotechnology KW - Chemical engineering KW - Science KW - Composition KW - Food—Biotechnology. KW - Chemical Bioengineering. KW - Genetic engineering UR - https://www.unicat.be/uniCat?func=search&query=sysid:8211398 AB - The International Congress on Engineering and Food (ICEF) has been established as the major international event in the field of Food Engineering. The 11th International Congress on Engineering and Food (ICEF11) took place in Athens, May 22-26, 2011 (www.icef11.org). Papers presented in ICEF11 included topics in Food Materials Science, Engineering Properties of Foods, Advances in Food Process Technology, Novel Food Processes, Food Product Engineering & Functional Foods, Food Waste Engineering, Hygienic Design and Operation of Food Plants, Modeling & Control of Food Processes, Food Process Design & Economics, Modeling Food Safety & Quality, and Innovation Management. This book is based on invited contributions to the Congress. Stavros Yanniotis, Professor of Food Engineering, Department of Food Science and Technology, Agricultural University of Athens Petros S. Taoukis, Professor, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens Nikolaos G. Stoforos, Associate Professor of Food Preservation, Department of Food Science and Technology, Agricultural University of Athens Vaios T. Karathanos, Professor of Food Engineering and Physical Chemistry, Department of Nutrition, Harokopion University of Athens. ER -