Advances in Food Process Engineering Research and Applications
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- Engels
- Hardcover
- 9781461479055
- 22 oktober 2013
- 677 pagina's
Samenvatting
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
This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
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- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 22 oktober 2013
- Aantal pagina's
- 677
- Illustraties
- Nee
Betrokkenen
- Hoofdredacteur
- Stavros Yanniotis
- Tweede Redacteur
- Petros Taoukis
- Co Redacteur
- Vaios T. Karathanos
- Hoofduitgeverij
- Springer-Verlag New York Inc.
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- 2013 ed.
- Extra groot lettertype
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- Product breedte
- 155 mm
- Product lengte
- 235 mm
- Studieboek
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- 165 mm
- Verpakking hoogte
- 43 mm
- Verpakking lengte
- 246 mm
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- 1151 g
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- EAN
- 9781461479055
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