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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
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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)

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