Advances in Food Process Engineering Research and Applications

1. Food Process Engineering Research and Innovation in a Fast-Changing World
Helmar Schubert, Heike P. Schuchmann, Robert Engel, Kai Knoerzer

2. Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies
Heike P. Schuchmann, Karsten Köhler, M. Azad Emin, Helmar Schubert

Part I. Food Materials Science and Properties

3. Advances in Nanotechnology as Applied to Food Systems
Jarupat Luecha, Nesli Sozer, Jozef L. Kokini

4. Relaxations, Glass Transition and Engineering Properties of Food Solids
Yrjö H. Roos

5. Molecular-Based Modeling and Simulation Studies of Water–Water and Water–Macromolecule Interactions in Food and Their Effects on Food Dehydration
J.-C. Wang, A. I. Liapis

6. Rheological and Structural Characteristics of Nanometre-Scale Food Protein Particle Dispersions and Gels
M. Anandha Rao, Simon M. Loveday, Harjinder Singh

7. Transport Properties in Food Process Design
M. Krokida, G. D. Saravacos

Part II. Advances in Food Process Technology

8. Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective
J. Peter Clark

9. Recent Developments in Drying Technologies for Foods
Sachin V. Jangam, Arun S. Mujumdar

10. Batch Coffee Roasting; Roasting Energy Use; Reducing That Use
Henry Schwartzberg

11. Advances and Challenges in Thermal Processing with Flexible Packages
Arthur Teixeira, Gaurav Ghai, Sergio Almonacid

12. Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?
P. J. Fryer, P. T. Robbins, I. K. Asteriadou

13. Encapsulation Systems in the Food Industry
Viktor Nedović, Ana Kalušević, Verica Manojlović, Tanja Petrović, Branko Bugarski

14. Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating
Turchiuli Christelle, Dumoulin Elisabeth

15. Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics
Pavan Kumar Soma, Patrick D. Williams, BoKyung Moon, Y. Martin Lo

16. Food Allergens and Processing: A Review of Recent Results
Milan Houska, Ivana Setinova, Petr Kucera

Part III. Novel Food Processes

17. Emerging Technologies for Targeted Food Processing
D. Knorr, A. Froehling, H. Jaeger, K. Reineke, O. Schlueter, K. Schoessler

18. Nonthermal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables
Iryna Smetanska, Dase Hunaefi, Gustavo V. Barbosa-Cánovas

19. Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Electric Field, Ohmic Heating, and High-Voltage Electrical Discharge)
Eugène Vorobiev, Nikolai Lebovka

20. Food Structure Engineering for Nutrition, Health and Wellness
Stefan F. M. Kaufmann, Stefan Palzer

21. Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems
Andrée Voilley, Sonia Lequin, Alicia Hambleton, David Chassagne, Thomas Karbowiak, Frédéric Debeaufort

Part IV. Modeling and Control of Food Processes

22. Modeling Food Process, Quality and Safety: Frameworks and Challenges
Ashim Datta, Ashish Dhall

23. Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations
Ferruh Erdoğdu

24. Food Preservation Process Design
Dennis R. Heldman

25. Advanced Sensors, Quality Attributes, and Modeling in Food Process Control
Michael J. McCarthy, Kathryn L. McCarthy

Part V. Modeling and Control of Food Safety and Quality

26. Predictive Modeling of Textural Quality of Almonds During Commercial Storage and Distribution
Li Z. Taitano, R. Paul Singh

27. Developing Next-Generation Predictive Models: Systems Biology Approach
D. Vercammen, E. Derlinden, F. Logist, J. F. Impe

28. Dynamic Approach to Assessing Food Quality and Safety Characteristics: The Case of Processed Foods
Teresa R. S. Brandão, Maria M. Gil, Fátima A. Miller, Elsa M. Gonçalves, Cristina L. M. Silva

29. Hyperspectral Imaging Technology: A Nondestructive Tool for Food Quality and Safety Evaluation and Inspection
Di Wu, Da-Wen Sun

30. Food Chain Safety Management Systems: The Impact of Good Practices
Raspor Peter, Ambrožič Mateja, Jevšnik Mojca

Part VI. Current and Future Issues

31. Does Biofuel Production Threaten Food Security?
Walter E. L. Spiess

32. Academia-Industry Interaction in Innovation: Paradigm Shifts and Avenues for the Future
I. Sam Saguy

Nyckelord: Chemistry, Food Science, Biochemical Engineering, Biochemistry, general