Engineering and Food for the 21st Century

年份：2002 · DOI：10.1201/9781420010169 · 被引用次数：266 · 研究领域：Polysaccharides Composition and Applications

VISION Food Engineering for the 21st Century, D. B. Lund Trends in Food Engineering, G. Trystram and J.J. Bimbenet Challenges for the Process Specialist in the 21st Century, K.R. Swartzel Sustainability of Food Sector Development in Tropical Areas, A.L. Raoult-Wack and N. Bricas International Congress on Engineering and Food: The First 25 Years, R. Jowitt PHYSICAL CHEMISTRY State Transitions and Reaction Rates in Concentrated Food Systems, Y. H. Roos and S. M. Lievonen Biopolymer-Biopolymer Interactions at Interfaces and their Impact on Food Colloid Stability, S. Damodaran Triacylglyceride Crystallization in Vegetable Oils, J. F. Toro-Vazquez, E. Dibildox-Alvarado, V. Herrera-Coronado and M. Charo-Alonso The Functionality of Milkfat Fractions in Confectionery and Plastic Fats, A. G. Marangoni Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions, P. Wesche-Ebeling and A. Argaiz-Jamet MASS TRANSFER Transport Properties in Food Engineering, G. D. Saravacos Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress, W. Spiess, D. Behsnilian, M. Ferrando, M. Gaiser, U. Gartner, M. Hasch, E. Mayer-Miebach, A. Rathjen, and E. Walz Non-Fickian of Mass Transfer in Fruit Tissue, V. Gekas, F. Oliveira, and G. Crapiste The Cellular Approach in Modeling Mass Transfer in Fruit Tissues, M. Le Maguer, G. Mazzanti, and C. Fernandez Mass Transport and Deformation Relaxation Phenomena in Plant Tissues, P. Fito, A. Chiralt, J. M. Bar...