Advances in Food Process Engineering Research and Applications

  • Stavros Yanniotis
  • Petros Taoukis
  • Nikolaos G. Stoforos
  • Vaios T. Karathanos

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-x
  2. Helmar Schubert, Heike P. Schuchmann, Robert Engel, Kai Knoerzer
    Pages 1-40
  3. Heike P. Schuchmann, Karsten Köhler, M. Azad Emin, Helmar Schubert
    Pages 41-59
  4. Food Materials Science and Properties

  5. Advances in Food Process Technology

    1. Front Matter
      Pages 139-139
    2. Sachin V. Jangam, Arun S. Mujumdar
      Pages 153-172
    3. Arthur Teixeira, Gaurav Ghai, Sergio Almonacid
      Pages 197-207
    4. P. J. Fryer, P. T. Robbins, I. K. Asteriadou
      Pages 209-227
    5. Viktor Nedović, Ana Kalušević, Verica Manojlović, Tanja Petrović, Branko Bugarski
      Pages 229-253
    6. Pavan Kumar Soma, Patrick D. Williams, BoKyung Moon, Y. Martin Lo
      Pages 267-289
    7. Milan Houska, Ivana Setinova, Petr Kucera
      Pages 291-337
  6. Novel Food Processes

    1. Front Matter
      Pages 339-339

About this book

Introduction

The International Congress on Engineering and Food (ICEF) has been established as the major international event in the field of Food Engineering. The 11th International Congress on Engineering and Food (ICEF11) took place in Athens, May 22-26, 2011 (www.icef11.org). Papers presented in ICEF11 included topics in Food Materials Science, Engineering Properties of Foods, Advances in Food Process Technology, Novel Food Processes, Food Product Engineering & Functional Foods, Food Waste Engineering, Hygienic Design and Operation of Food Plants, Modeling & Control of Food Processes, Food Process Design & Economics, Modeling Food Safety & Quality, and Innovation Management. This book is based on invited contributions to the Congress.

Stavros Yanniotis, Professor of Food Engineering, Department of Food Science and Technology, Agricultural University of Athens

Petros S. Taoukis, Professor, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens

Nikolaos G. Stoforos, Associate Professor of Food Preservation, Department of Food Science and Technology, Agricultural University of Athens

Vaios T. Karathanos, Professor of Food Engineering and Physical Chemistry, Department of Nutrition, Harokopion University of Athens

Keywords

food process engineering food waste engineering functional foods

Editors and affiliations

  • Stavros Yanniotis
    • 1
  • Petros Taoukis
    • 2
  • Nikolaos G. Stoforos
    • 3
  • Vaios T. Karathanos
    • 4
  1. 1.Agricultural University of Athens Dept. Food Science & TechnologyAthensGreece
  2. 2.School of Chemical Engineering Laboratory of Food Chemistry and TechnolNational Technical University of Athens Division IV-Product and Process DevelopmAthensGreece
  3. 3.Department of Food Science and TechnologAgricultural University of AthensAthensGreece
  4. 4.Department of Nutrition and DieteticsHarokopion UniversityKallithea, AthensGreece

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-7906-2
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-7905-5
  • Online ISBN 978-1-4614-7906-2
  • Series Print ISSN 1571-0297
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma