Engineeirng and Food for the 21th Century (2002)

Engineeirng and Food for the 21th Century  es uno de los más significativos aportes a la Food Preservation Technology Series. El libro es el resultado de tremendos esfuerzos por parte de los autores, publicadores y editores para crear en conjunto, como nunca antes, una exhaustiva revisión sobre la actualidad de la Ingeniería de Alimentos (Gustavo Barbosa, tomado del prólogo)

2_Trends in Food Engineering

3_Challenges for the Process Specialist in the 21st Century

4_Sustainability of Food Sector Development in Tropical Areas

5_ International Congress on Engineering and Food _ The First 25 Years

6_ State Transitions and Reaction Rates in Concentrated Food Systems

7_ Biopolymer-Biopolymer Interactions at Interfaces and their Impact on Food Colloid Stability

8_ Triacylglyceride Crystallization in Vegetable Oils

9_ The Functionality of Milkfat Fractions in Confectionery and Plastic Fats

10_ Stabilization Mechanisms for Anthocyanin_ The Case for Copolymerization Reactions

11_ Transport Properties in Food Engineering

12_ Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress

13_ Non-Fickian Mass Transfer in Fruit Tissue

14_ The Cellular Approach in Modeling Mass Transfer in Fruit Tissues

15_ Mass Transport and Deformation Relaxation Phenomena in Plant Tissues

16_ The Relation between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee

17_ A Proposal of Analysis of the Drying Phenomena by Means of Fractal Theory

18_ Relationship between Rheology and Food Texture

19 Relevance of Rheological Properties in Food Process Engineering

20_ Rheological Properties of Concentrated Suspensions_ Applications to Foodstuffs

21_ Mixing of Viscoelastic Fluids

22_ Microstructurin of Multiphase Food Systems in Shear and Elongational Process Flows

23_ Modeling Viscosity of Starch Dispersion and Dough during Heating_ Master Curves of Complex Viscosity

24_ The Role of Rheology in Extrusion

25_ Nonlinear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions

26_ Rheological Properties of Food Materials under Standard and Hight Pressure and Temperature Conditions

27_ Rheo-Reactor for Studying Food Processes_ Specific Saces of Foaming and Freezing