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Food Engineering Interfaces

Overview of attention for book
Cover of 'Food Engineering Interfaces'

Table of Contents

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    Book Overview
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    Chapter 1 The Beginning, Current, and Future of Food Engineering: A Perspective
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    Chapter 2 Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows
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    Chapter 3 CFD: An Innovative and Effective Design Tool for the Food Industry
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    Chapter 4 Incorporation of Fibers in Foods: A Food Engineering Challenge
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    Chapter 5 Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach
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    Chapter 6 State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes
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    Chapter 7 Multifactorial Assessment of Microbial Risks in Foods: Merging Engineering, Science, and Social Dimensions
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    Chapter 8 Development of Eco-efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry
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    Chapter 9 Food Process Economics
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    Chapter 10 Systemic Approach to Curriculum Design and Development
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    Chapter 11 Innovations in Thermal Treatment of Food
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    Chapter 12 Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling
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    Chapter 13 Recent Advances in Emerging Nonthermal Technologies
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    Chapter 14 High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes
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    Chapter 15 High Pressure Sterilization of Foods
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    Chapter 16 Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide
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    Chapter 17 Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils
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    Chapter 18 Glass Transitions: Opportunities and Challenges
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    Chapter 19 Caking of Water-Soluble Amorphous and Crystalline Food Powders
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    Chapter 20 Effective Drying Zones and Nonlinear Dynamics in a Laboratory Spray Dryer
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    Chapter 21 Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media
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    Chapter 22 Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology
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    Chapter 23 Food Microstructures for Health, Well-being, and Pleasure
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    Chapter 24 Fruit Microstructure Evaluation Using Synchrotron X-Ray Computed Tomography
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    Chapter 25 Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis
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    Chapter 26 New Packaging Materials Based on Renewable Resources: Properties, Applications, and Prospects
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    Chapter 27 Edible Coatings to Improve Food Quality and Safety
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    Chapter 28 Physical Properties of Edible Gelatin Films Colored with Chlorophyllide
Overall attention for this book and its chapters
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About this Attention Score

  • Above-average Attention Score compared to outputs of the same age (60th percentile)
  • Above-average Attention Score compared to outputs of the same age and source (63rd percentile)

Mentioned by

1 Wikipedia page


24 Dimensions

Readers on

13 Mendeley
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Food Engineering Interfaces
Published by
ADS, January 2011
DOI 10.1007/978-1-4419-7475-4
978-1-4419-7474-7, 978-1-4419-7475-4

Aguilera, José Miguel, Bermúdez-Aguirre, Daniela, Simpson, Ricardo, Welti-Chanes, Jorge, Barbosa-Canovas, Gustavo


José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas

Mendeley readers

The data shown below were compiled from readership statistics for 13 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 13 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 2 15%
Student > Doctoral Student 2 15%
Researcher 2 15%
Student > Master 2 15%
Unspecified 1 8%
Other 2 15%
Unknown 2 15%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 38%
Engineering 3 23%
Chemistry 1 8%
Unspecified 1 8%
Unknown 3 23%

Attention Score in Context

This research output has an Altmetric Attention Score of 3. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 02 November 2020.
All research outputs
of 16,730,735 outputs
Outputs from ADS
of 30,560 outputs
Outputs of similar age
of 272,082 outputs
Outputs of similar age from ADS
of 193 outputs
Altmetric has tracked 16,730,735 research outputs across all sources so far. This one is in the 48th percentile – i.e., 48% of other outputs scored the same or lower than it.
So far Altmetric has tracked 30,560 research outputs from this source. They receive a mean Attention Score of 4.4. This one is in the 34th percentile – i.e., 34% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 272,082 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 60% of its contemporaries.
We're also able to compare this research output to 193 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 63% of its contemporaries.