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Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychrometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution. Some of the problems progress from elementary level increasing difficulty so that the book is useful to food science as well as food engineering students. About the Editor: Stavros Yanniotis is an associate professor of food engineering in the Agricultural University of Athens' Department of Food Science & Technology.

Food science and technology --- voedingsleer

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

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Of all food products dairy foods have the most potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. Bioactive Components of Milk provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc. The book is divided into four parts. The first part focuses on bioactive milk lipid components, which very widely among mammalian species. The second part describes different aspects of biological active colostrums and milk proteins and their derivatives, with special concern on species specific effects. The third part reviews the production of recombinant human proteins in the milk of livestock animals - including ethical issues - and the aims of altering milk composition for the benefit of both the animals themselves and the consumers. The final part focuses on the influence of ruminants nutrition on the biological activity of milk.

Organic chemistry --- Food science and technology --- organische chemie --- voedingsleer

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Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world. The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.

General microbiology --- Food science and technology --- voedingschemie --- voedingstechnologie --- microbiologie --- voedingsleer

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Physicochemistry --- Food science and technology --- voedingschemie --- voedingstechnologie --- voedingsleer --- fysicochemie