{ "item_title" : "Advances in Food Process Engineering Research and Applications", "item_author" : [" Stavros Yanniotis", "Petros Taoukis", "Nikolaos G. Stoforos "], "item_description" : "Food Process Engineering Research and Innovation in a Fast-Changing World.- Food Process Engineering Research and Innovation in a Fast-Changing World: Paradigms/Case Studies.- Part I. Food Materials Science and Food Properties.- Advances in Nanotechnology as Applied to Food Systems.- Relaxations, Glass Transition and Engineering Properties of Food Solids.- Molecular-Based Modeling and Simulation Studies of Water-Water and Water-Macromolecule Interactions in Food and Their Effects in Food Dehydration.- Rheological and Structural Characteristics of Nanometer-scale Food Protein Particle Dispersions and Gels.- Transport Properties in Food Process Design.- Part II. Advances in Food Process Technology.- Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective.- Recent Developments in Drying Technologies for Foods.- Batch Coffee Roasting; Roasting Energy Use; Reducing that Use.- Advances and Challenges in Thermal Processing with Flexible Packages.- Current Knowledge in Hygienic Design: Can We Minimize Fouling and Speed Cleaning?.- Encapsulation Systems in the Food Industry.- Aroma Encapsulation in Powder by Spray Drying, Fluid Bed Agglomeration and Coating.- Advancements in Microbial Polysaccharides Research for Frozen Foods and Microencapsulation of Probiotics.- Food Allergens and Processing: A Review of Recent Results.- Part III. Novel Food Processes.- Emerging Technologies for Targeted Food Processing.- Nonthermal Technologies to Extend the Shelf Life of Fresh-cut Fruits and Vegetables.- Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Energy Field, Ohmic Heating, and High Voltage Electrical Discharge).- Food Structure Engineering for Nutrition, Health, and Wellness.- Transfer of Water and Volatiles at Interfaces: Applications to Complex Food Systems.- Part IV. Modeling and Control of Food Processes.- Modeling Process, Quality and Safety: Frameworks and Challenges.- Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations.- Food Preservation Process Design.- Advanced Sensors, Quality Attributes and Modeling in Food Process Control.- Part V. Modeling and Control of Food Safety and Quality.- Predictive Modelling of Textural Quality of Almonds During Commercial Storage and Distribution.- Developing Next Generation Predictive Models: A Systems Biology Approach.- Dynamic Approach for Assessing Food Quality and Safety Characteristics: The Case of Processed Foods.- Hyperspectral Imaging Technology: A Non-Destructive Tool for Food Quality and Safety Evaluation and Inspection.- Food Chain Safety Management Systems: The Impact of Good Practices.- Part VI. Current and Future Issues.- Does Biofuel Production Threaten Fodo Security?.- Academia-Industry Innovation Interaction: Paradigm Shifts and Avenues for the Future.", "item_img_path" : "https://covers4.booksamillion.com/covers/bam/1/46/147/905/1461479053_b.jpg", "price_data" : { "retail_price" : "169.99", "online_price" : "169.99", "our_price" : "169.99", "club_price" : "169.99", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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