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Food Engineering Interfaces (Record no. 27443)

000 -LEADER
fixed length control field 05138nam a22005055i 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20140310153326.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 101222s2011 xxu| s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781441974754
978-1-4419-7475-4
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP248.65.F66
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3
Edition number 23
Classification number 664
Edition number 23
264 #1 -
-- New York, NY :
-- Springer New York :
-- Imprint: Springer,
-- 2011.
912 ## -
-- ZDB-2-CMS
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Aguilera, José Miguel.
Relator term editor.
245 10 - IMMEDIATE SOURCE OF ACQUISITION NOTE
Title Food Engineering Interfaces
Medium [electronic resource] /
Statement of responsibility, etc edited by José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas.
300 ## - PHYSICAL DESCRIPTION
Extent XVIII, 694 p.
Other physical details online resource.
440 1# - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Food Engineering Series,
International Standard Serial Number 1571-0297
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note I. Selected Topics in Food Engineering -- 1. The Beginning, Current and Future of Food Engineering: A Perspective -- 2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows -- 3. CFD: An Innovative and Effective Design Tool for the Food Industry -- 4. Incorporation of Fibers in Foods: A Food Engineering Challenge -- 5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach -- 6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes -- 7.Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions -- 8.Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry -- 9. Food Process Economics -- 10. Systemic Approach to Curriculum Design and Development -- II. Advances in Food Process Engineering -- 11. Innovations in Thermal Treatment of Food -- 12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling -- 13. Recent Advances in Emerging Nonthermal Technologies -- 14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes -- 15. High Pressure Sterilization of Foods -- 16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide -- 17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils -- III. Water Management in Food -- 18. Glass Transitions: Opportunities and Challenges -- 19. Caking of Water-soluble Amorphous and Crystalline Food Powders -- 20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer -- 21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media -- 22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology -- IV. Food Microstructure -- 23. Food Microstructures for Health, Wellbeing, and Pleasure -- 24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography -- 25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis -- V. Food Packaging -- 26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects -- 27. Edible Coatings to Improve Food Quality and Safety -- 28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide.
520 ## - SUMMARY, ETC.
Summary, etc Food Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer’s Food Engineering Series, the book includes 28 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging. Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemistry.
Topical term or geographic name as entry element Biochemical engineering.
Topical term or geographic name as entry element Food science.
Topical term or geographic name as entry element Farm economics.
Topical term or geographic name as entry element Chemistry.
Topical term or geographic name as entry element Food Science.
Topical term or geographic name as entry element Biochemical Engineering.
Topical term or geographic name as entry element Agricultural Economics.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Simpson, Ricardo.
Relator term editor.
Personal name Welti-Chanes, Jorge.
Relator term editor.
Personal name Bermudez-Aguirre, Daniela.
Relator term editor.
Personal name Barbosa-Canovas, Gustavo.
Relator term editor.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer eBooks
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Printed edition:
International Standard Book Number 9781441974747
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://dx.doi.org/10.1007/978-1-4419-7475-4
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Item type E-Book
Copies
Price effective from Permanent location Date last seen Not for loan Date acquired Source of classification or shelving scheme Koha item type Damaged status Lost status Withdrawn status Current location Full call number
2014-04-14AUM Main Library2014-04-14 2014-04-14 E-Book   AUM Main Library641.3
Languages: 
English |
العربية