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Selected Topics in Food Process Engineering de Oscar A. Vega-Castro

Selected Topics in Food Process Engineering

Editat de Oscar A. Vega-Castro, Ricardo Simpson, María Del Pilar Buera, Diana M. Granda-Restrepo, Cristian Camilo Villa Zabala, Magda I. Pinzón-Fandiño, Gustavo Fidel Gutiérrez-López, Gustavo Victor Barbosa-Cánovas
en Limba Engleză Hardback – 28 sep 2025
This text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022. Invited presentations were delivered by renowned food engineers worldwide and covered the latest on classic and novel topics driving food process engineering. The selected topics are centered on how food process engineering is addressing new challenges related to technical, social, economic and environmental realities.
Selected Topics in Food Process Engineering covers important ground in current and future food processing, including:
  • Food engineering contributions to health, environment and quality of life
  • The role of food engineering during pandemics
  • Modeling of food processes
  • Clean technologies for the processing and preservation of foods
  • Alternative thermal and nonthermal processes, challenges and opportunities to the food industry
  • Advancesin the characterization of food properties
  • Nanotechnology in food processing
  • Starch digestion
  • Extraction processes in the food industry
  • Food factory of the future
This text serves as an inspirational tool for future research in food engineering and beyond as it promotes the well-being of the population in terms of adequate food supply by bridging engineering knowledge, the food chain and the fourth industrial revolution.
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Specificații

ISBN-13: 9783031624148
ISBN-10: 3031624149
Pagini: 648
Ilustrații: Approx. 500 p.
Dimensiuni: 160 x 241 x 41 mm
Greutate: 1.13 kg
Ediția:2024
Editura: Springer
Locul publicării:Cham, Switzerland

Cuprins

Contributions of food engineering for the transition towards a circular economy. Opportunities, challenges, and limitations.- Food science, technology and engineering contributions and challenges dealing with health, environment, and quality of life.- Trends in food product development.- Recent developments and innovations in eco-friendly UV technologies for ensuring fruit safety and quality.- High-pressure processing of food: a promise and a reality.- Integrating high-energy homogenization for the preparation of encapsulated probiotic bacteria.- Microbial inactivation using hydrodynamic cavitation.- Solvent and green extraction processes: applications in the food industry.- Molecularly imprinted polymers: an emerging strategy with potential for industrial-scale extraction in the food and wastewater field.- Towards the industrial application of ionic liquids as green and smart extraction media in the food and wastewater field.- Photoinactivation of food pathogens: trends and recent developments.- Chapter 12. Digital acoustic signal analysis during breaking of brittle foods.- Classical and advanced modeling of convective drying of foods.- Changes in fatty acids and sucrose of coffee beans during thin-layer drying in a "marquesina"- type solar dryer: experiments and modeling.- Mathematical modeling in coffee roasting: the science behind the art.- 3D food printing: fundamentals, engineering aspects and applications.- Application of extracts and emulsions in active film technology.- Nanotechnology: an approach to developing new foods.- Bioingredients: an overview from biotechnology and bioeconomy.- Seafood peptides and hydrolysates produced by emerging technologies.- Wheat grain microstructure and starch digestion.- Structuring fat analogues for the manufacture of meat products: OSA starch-stabilized emulsion gels as a potential substitute.- Whey, a problem with multiple solutions: L-valine production through fermentation.- Production of enzymatic hydrolysates with bioactive potential, the revalorization of bovine blood.

Notă biografică

Oscar Alfonso Vega-Castro is a Professor of Food Engineering at Universidad de Antioquia-Medellín in Medellín, Colombia  
Magda Ivonne Pinzon is a Professor of Food Science at Universidad del Quindío-Armenia in Armenia, Colombia
 
Ricardo Simpson is a Professor of Food Engineering at Universidad Técnica Federico Santa María in Valparaíso, Chile
 
María del Pilar Buera is a Professor of Food Science and Technology at ‎Universidad de Buenos Aires in Buenos Aires, Argentina

Textul de pe ultima copertă

This text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022. Invited presentations were delivered by renowned food engineers worldwide and covered the latest on classic and novel topics driving food process engineering. The selected topics are centered on how food process engineering is addressing new challenges related to technical, social, economic and environmental realities.
Selected Topics in Food Process Engineering covers important ground in current and future food processing, including:
  • Food engineering contributions to health, environment and quality of life
  • The role of food engineering during pandemics
  • Modeling of food processes
  • Clean technologies for the processing and preservation of foods
  • Alternative thermal and nonthermal processes, challenges and opportunities to the food industry
  • Advances in the characterization of food properties
  • Nanotechnology in food processing
  • Starch digestion
  • Extraction processes in the food industry
  • Food factory of the future
This text serves as an inspirational tool for future research in food engineering and beyond as it promotes the well-being of the population in terms of adequate food supply by bridging engineering knowledge, the food chain and the fourth industrial revolution.

Caracteristici

Based on the invited presentations at the XIII Ibero-American Congress of Food Engineering The selected topics are centered on how food process engineering is addressing new challenges Serves as an inspirational tool for future research in food engineering and beyond