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Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further encourages scientific collaboration among researchers. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering, food science and food technology. Scholars will find a selection of innovative topics ranging from bubbles in food and transport phenomena in food systems to practical food processing applications at the industrial level. Professionals working in food research centers and food industries may also find this book useful.

Food industry and trade. --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing --- Food science. --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Physical sciences --- Science --- Food—Biotechnology. --- Chemical engineering

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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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This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases. .

Organic chemistry --- Nutritionary hygiene. Diet --- Food science and technology --- organische chemie --- voedingstechnologie --- Food science. --- Chemistry, Organic. --- Food Science. --- Organic Chemistry. --- Food—Biotechnology. --- Organic chemistry. --- Chemistry --- Food technology --- Chemical engineering

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

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This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases. .

Organic chemistry --- Nutritionary hygiene. Diet --- Food science and technology --- organische chemie --- voedingstechnologie --- Food science. --- Chemistry, Organic. --- Food Science. --- Organic Chemistry.