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Einband grossSelected Topics in Food Process Engineering
ISBN/GTIN
BuchGebunden
500 Seiten
Englisch
Springererschienen am22.08.20242024
This text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022. Invited presentations were delivered by renowned food engineers worldwide and covered the latest on classic and novel topics driving food process engineering. The selected topics are centered on how food process engineering is addressing new challenges related to technical, social, economic and environmental realities.Selected Topics in Food Process Engineering covers important ground in current and future food processing, including:Food engineering contributions to health, environment and quality of lifeThe role of food engineering during pandemicsModeling of food processesClean technologies for the processing and preservation of foodsAlternative thermal and nonthermal processes, challenges and opportunities to the food industryAdvancesin the characterization of food propertiesNanotechnology in food processingStarch digestionExtraction processes in the food industryFood factory of the futureThis text serves as an inspirational tool for future research in food engineering and beyond as it promotes the well-being of the population in terms of adequate food supply by bridging engineering knowledge, the food chain and the fourth industrial revolution.mehr

Produkt

KlappentextThis text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022. Invited presentations were delivered by renowned food engineers worldwide and covered the latest on classic and novel topics driving food process engineering. The selected topics are centered on how food process engineering is addressing new challenges related to technical, social, economic and environmental realities.Selected Topics in Food Process Engineering covers important ground in current and future food processing, including:Food engineering contributions to health, environment and quality of lifeThe role of food engineering during pandemicsModeling of food processesClean technologies for the processing and preservation of foodsAlternative thermal and nonthermal processes, challenges and opportunities to the food industryAdvancesin the characterization of food propertiesNanotechnology in food processingStarch digestionExtraction processes in the food industryFood factory of the futureThis text serves as an inspirational tool for future research in food engineering and beyond as it promotes the well-being of the population in terms of adequate food supply by bridging engineering knowledge, the food chain and the fourth industrial revolution.
Details
ISBN/GTIN978-3-031-62414-8
ProduktartBuch
EinbandartGebunden
Verlag
Erscheinungsjahr2024
Erscheinungsdatum22.08.2024
Auflage2024
ReiheFood Engineering Series
Seiten500 Seiten
SpracheEnglisch
IllustrationenApprox. 500 p.
Artikel-Nr.56118792

Inhalt/Kritik

Inhaltsverzeichnis
Contributions of food engineering for the transition towards a circular economy. Opportunities, challenges, and limitations.- Food science, technology and engineering contributions and challenges dealing with health, environment, and quality of life.- Trends in food product development.- Recent developments and innovations in eco-friendly UV technologies for ensuring fruit safety and quality.- High-pressure processing of food: a promise and a reality.- Integrating high-energy homogenization for the preparation of encapsulated probiotic bacteria.- Microbial inactivation using hydrodynamic cavitation.- Solvent and green extraction processes: applications in the food industry.- Molecularly imprinted polymers: an emerging strategy with potential for industrial-scale extraction in the food and wastewater field.- Towards the industrial application of ionic liquids as green and smart extraction media in the food and wastewater field.- Photoinactivation of food pathogens: trends and recent developments.- Chapter 12. Digital acoustic signal analysis during breaking of brittle foods.- Classical and advanced modeling of convective drying of foods.- Changes in fatty acids and sucrose of coffee beans during thin-layer drying in a "marquesina"- type solar dryer: experiments and modeling.- Mathematical modeling in coffee roasting: the science behind the art.- 3D food printing: fundamentals, engineering aspects and applications.- Application of extracts and emulsions in active film technology.- Nanotechnology: an approach to developing new foods.- Bioingredients: an overview from biotechnology and bioeconomy.- Seafood peptides and hydrolysates produced by emerging technologies.- Wheat grain microstructure and starch digestion.- Structuring fat analogues for the manufacture of meat products: OSA starch-stabilized emulsion gels as a potential substitute.- Whey, a problem with multiple solutions: L-valine production through fermentation.- Production of enzymatic hydrolysates with bioactive potential, the revalorization of bovine blood.mehr

Autor


Oscar Alfonso Vega Castro is a professor at the University of Antioquia-Campus Carmen de Viboral. He holds degrees in Agricultural Engineering from National University, an MSc in Food Technology, and a PhD in Engineering. His areas of expertise include unit operations and experiment design. Coordinator of the BIOALI research group. At the international level, he is a member of the academic committee of the SoFe (Society of Food Engineering), of the SIBIA (Ibero-American Society of Food Engineering), and of the IAEF (International Association of Engineers and Foods). He has published around 40 scientific articles in indexed journals and participated in around 45 international conferences. He was recently president of CIBIA XIII, the Ibero-American Congress of Food Engineering, held in Medellín. In 2014, he was the best professor at the University of Antioquia. 
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Herausgegeben:Vega-Castro, Oscar A.