Selected Topics in Food Process Engineering
Springer International Publishing (Verlag)
978-3-031-62414-8 (ISBN)
This book is based on some of the invited presentations at the XIII Ibero American Congress on Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022 under the leadership of Professor Oscar A. Vega-Castro. 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 various topics of relevance to the food engineering community and beyond. It is relevant to mention that other topics from distinguished colleagues that even though did not attend were added to contribute to the quality of the overall book as well as to expand its thoroughness. It is worth to mention that all the chapters were rigorously peer reviewed as well as copyedited by a professional copyeditor, in other words, this book are not proceedings This book will be included in the Springer Food Engineering Book Series with more than 70 titles, the largest food engineering series worldwide.
As mentioned before Selected Topics in Food Process Engineering is a very appealing blend of the novel approaches to manufacture the foods of the future as well as update classic topics truly relevant to the profession. This integration of what is new to what is known resulted in quite a unique blend of state-of-the art topics either on classic topics or novel ones. Some of the topics included in this book follows,
- Food engineering contributions to health, environment, and wellness
- The role of food engineering during pandemics
- Modeling of selected food processes
- Clean technologies for the processing and preservation of foods
- Alternative thermal and nonthermal processes
- Nanotechnology in food processing
- Starch digestion
- Extraction processes in the food industry
- Food factory of the future
- 3D Food Printing
This 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. The Editors are confident this book will be a valuable addition to the body of knowledge in food engineering and allied sciences.
Oscar Alfonso Vega-Castro is a Professor of Food Engineering at Universidad de Antioquia-Medellín in Medellín, Colombia
Magda Ivonne Pinzon is a Professor of Food Science at Universidad del Quindío-Armenia in Armenia, Colombia
Ricardo Simpson is a Professor of Food Engineering at Universidad Técnica Federico Santa María in Valparaíso, Chile
María del Pilar Buera is a Professor of Food Science and Technology at Universidad de Buenos Aires in Buenos Aires, Argentina
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.
| Erscheinungsdatum | 22.08.2024 |
|---|---|
| Reihe/Serie | Food Engineering Series |
| Zusatzinfo | XV, 629 p. 30 illus. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Schlagworte | circular economy • Extraction Process • food nanotechnology • Food Processing Sustainability • food properties • Starch Digestion • thermal treatments |
| ISBN-10 | 3-031-62414-9 / 3031624149 |
| ISBN-13 | 978-3-031-62414-8 / 9783031624148 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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