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Food Engineering Interfaces

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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
Attention for Chapter 6: State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes
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Chapter title
State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes
Chapter number 6
Book title
Food Engineering Interfaces
Published by
Springer, New York, NY, January 2010
DOI 10.1007/978-1-4419-7475-4_6
Book ISBNs
978-1-4419-7474-7, 978-1-4419-7475-4

Viktor A. Nedović, Verica Manojlović, Branko Bugarski, Ronnie Willaert

Mendeley readers

The data shown below were compiled from readership statistics for 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 11 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 3 27%
Student > Bachelor 2 18%
Researcher 2 18%
Professor 1 9%
Other 1 9%
Other 0 0%
Unknown 2 18%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 45%
Physics and Astronomy 1 9%
Chemical Engineering 1 9%
Chemistry 1 9%
Engineering 1 9%
Other 0 0%
Unknown 2 18%