This book 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. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. 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.A differential scanning calorimeter (DSC) system (Mettler-Toledo equipment model 822, Mettler Toledo AG, Switzerland) ... Figure 4.1 shows the temperature/ composition regions of a phase/state diagram for trehalose-water systems, on whichanbsp;...
|Title||:||Food Engineering: Integrated Approaches|
|Author||:||Gustavo F. Gutiérrez-Lopez, Jorge Welti-Chanes, Efrén Parada-Arias|
|Publisher||:||Springer Science & Business Media - 2008-02-29|