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Food industry and trade. --- Food --- Preservation. --- Food preservation --- Food preservatives --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing

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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.

Food -- Experiments. --- Food -- Quality -- Congresses. --- Food industry and trade. --- Food industry and trade --- Health & Biological Sciences --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Biomedical Engineering --- Chemical engineering. --- Chemistry, Industrial --- Engineering, Chemical --- Industrial chemistry --- Food preparation industry --- Food processing industry --- Food trade --- Chemistry. --- Biochemical engineering. --- Food --- Agricultural economics. --- Food Science. --- Biochemical Engineering. --- Agricultural Economics. --- Biotechnology. --- Agrarian question --- Agribusiness --- Agricultural economics --- Agricultural production economics --- Agriculture --- Production economics, Agricultural --- Land use, Rural --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Chemical engineering --- Physical sciences --- Economic aspects --- Engineering --- Chemistry, Technical --- Metallurgy --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Processing --- Food science. --- Science --- Food—Biotechnology. --- Agriculture—Economic aspects. --- Chemical Bioengineering. --- Genetic engineering

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• Reference Manager
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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.

Food science and technology --- voedingschemie --- voedingsleer