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Transport Phenomena in Food Processing (Hardcover): Jorge Welti-Chanes, Jorge F. Velez-Ruiz Transport Phenomena in Food Processing (Hardcover)
Jorge Welti-Chanes, Jorge F. Velez-Ruiz
R9,130 Discovery Miles 91 300 Ships in 12 - 17 working days

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researchers, Transport Phenomena in Food Processing provides a comprehensive, up-to-date assessment of the engineering principles key to improving food processing conditions and energy resources use.

Engineering and Food for the 21st Century (Hardcover): Jorge Welti-Chanes, Jos e Miguel Aguilera Engineering and Food for the 21st Century (Hardcover)
Jorge Welti-Chanes, Jos e Miguel Aguilera
R12,942 Discovery Miles 129 420 Ships in 12 - 17 working days

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Science and Technology of Fibers in Food Systems (Paperback, 1st ed. 2020): Jorge Welti-Chanes, Sergio O. Serna-Saldivar,... Science and Technology of Fibers in Food Systems (Paperback, 1st ed. 2020)
Jorge Welti-Chanes, Sergio O. Serna-Saldivar, Osvaldo Campanella, Viridiana Tejada-Ortigoza
R4,542 Discovery Miles 45 420 Ships in 10 - 15 working days

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.

Science and Technology of Fibers in Food Systems (Hardcover, 1st ed. 2020): Jorge Welti-Chanes, Sergio O. Serna-Saldivar,... Science and Technology of Fibers in Food Systems (Hardcover, 1st ed. 2020)
Jorge Welti-Chanes, Sergio O. Serna-Saldivar, Osvaldo Campanella, Viridiana Tejada-Ortigoza
R3,047 Discovery Miles 30 470 Ships in 10 - 15 working days

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.

Fruit Preservation - Novel and Conventional Technologies (Paperback, Softcover reprint of the original 1st ed. 2018): Amauri... Fruit Preservation - Novel and Conventional Technologies (Paperback, Softcover reprint of the original 1st ed. 2018)
Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Canovas
R4,565 Discovery Miles 45 650 Ships in 10 - 15 working days

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

Fruit Preservation - Novel and Conventional Technologies (Hardcover, 1st ed. 2018): Amauri Rosenthal, Rosires Deliza, Jorge... Fruit Preservation - Novel and Conventional Technologies (Hardcover, 1st ed. 2018)
Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Canovas
R6,633 Discovery Miles 66 330 Ships in 10 - 15 working days

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

Food Engineering Interfaces (Paperback, 2011 ed.): Jos e Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela... Food Engineering Interfaces (Paperback, 2011 ed.)
Jos e Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas
R5,889 Discovery Miles 58 890 Ships in 10 - 15 working days

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.

Food Engineering Interfaces (Hardcover, 2011 Ed.): Jos e Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela... Food Engineering Interfaces (Hardcover, 2011 Ed.)
Jos e Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas
R5,921 Discovery Miles 59 210 Ships in 10 - 15 working days

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.

Food Engineering: Integrated Approaches (Paperback, Softcover reprint of hardcover 1st ed. 2008): Gustavo F. Gutierrez-Lopez,... Food Engineering: Integrated Approaches (Paperback, Softcover reprint of hardcover 1st ed. 2008)
Gustavo F. Gutierrez-Lopez, Jorge Welti-Chanes, Efren Parada-Arias
R4,550 Discovery Miles 45 500 Ships in 10 - 15 working days

Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects; at the same time, each topic is framed within the context of this integrated approach. The premise of this work is that a comprehensive approach to food engineering requires a thorough knowledge of the subject and an effective integration of other disciplines in order to appropriately convey the state-of-the-art fundamentals and applications of the involved disciplines.

This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics ranging from applications of transport phenomena in food systems to practical implications at industrial levels. Professionals working in food engineering and food science and technology research centers and industries may also find this book useful.

Food Engineering: Integrated Approaches (Hardcover, 2008 ed.): Gustavo F. Gutierrez-Lopez, Jorge Welti-Chanes, Efren... Food Engineering: Integrated Approaches (Hardcover, 2008 ed.)
Gustavo F. Gutierrez-Lopez, Jorge Welti-Chanes, Efren Parada-Arias
R4,798 Discovery Miles 47 980 Ships in 10 - 15 working days

Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects; at the same time, each topic is framed within the context of this integrated approach. The premise of this work is that a comprehensive approach to food engineering requires a thorough knowledge of the subject and an effective integration of other disciplines in order to appropriately convey the state-of-the-art fundamentals and applications of the involved disciplines. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics ranging from applications of transport phenomena in food systems to practical implications at industrial levels. Professionals working in food engineering and food science and technology research centers and industries may also find this book useful.

Engineering and Food for the 21st Century (Paperback): Jorge Welti-Chanes, Jos e Miguel Aguilera Engineering and Food for the 21st Century (Paperback)
Jorge Welti-Chanes, Jos e Miguel Aguilera
R2,072 Discovery Miles 20 720 Ships in 12 - 17 working days

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Water Properties of Food, Pharmaceutical, and Biological Materials (Hardcover): Maria Del Pilar Buera, Jorge Welti-Chanes,... Water Properties of Food, Pharmaceutical, and Biological Materials (Hardcover)
Maria Del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, Horacio R Corti
R7,627 Discovery Miles 76 270 Ships in 12 - 17 working days

Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of the latest research on the physical and chemical properties of water in relation to the stability of food, pharmaceutical, and biological materials.

The first part of the text focuses on presentations given by invited speakers, whereas the second part is dedicated to oral presentations and discussions. Topics include the role of water in structural and functional properties, preserving biomolecule functionality in restricted water environments, and micro- and nano- techniques used for assessing water-solid interactions in food and drug development.

This book is an invaluable resource that synthesizes cutting-edge information with innovativeviewpoints from internationally esteemed researchers who participated in ISOPOW 2004.

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