Advances in Food Process Engineering Research and Applications / Food Engineering Series (PDF)
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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
Petros S. Taoukis, Diploma Chemical Engineer, National Technical University of Athens (NTUA) M.Sc., Ph.D. University of Minnesota, USA. Professor at the Laboratory of Food Chemistry and Technology, School of Chemical Engineering, NTUA. Scientific leader for NTUA in several European research projects. His research in food chemistry, kinetic modeling of food deterioration during and post processing, quality and shelf life predictive modeling, predictive microbiology, enzyme technology , high pressure processing, osmotic processing, intelligent packaging, and chill chain management is well cited.
Nikolaos G. Stoforos, a Chemical Engineer (National Technical University of Athens, 1978), is an Associate Professor in Food Preservation at the Department of Food Science and Technology, of Agricultural University of Athens, Greece. He holds a Ph.D. in Engineering (1988) and a Master of Science in Food Science (1984) from the Department of Biological and Agricultural Engineering, and the Department of Food Science and Technology at University of California, Davis, USA, respectively. Before his current position, he worked at the
Dr. Vaios T. Karathanos has graduated from the School of Chemical Engineering, National Technical University of Athens (1984). He obtained M.Sc. and Ph.D. (1990) from the Department of Food Science of Rutgers, the State University of New Jersey. Dr. Karathanos has worked for over ten years in the food industry and about a similar time in Research Institutions and Universities. Since 2004 he serves as Professor of Food Engineering and Physical Chemistry at the Department of Nutrition, Harokopion University of Athens. His research interests include mass transfer in food systems, physical properties of foods, extrusion cooking, food dehydration by air and freeze drying, encapsulation of bioactive compounds, nutritional evaluation and clinical studies of certain fruits.
- 2013, 2013, 677 Seiten, Englisch
- Herausgegeben: Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos
- Verlag: Springer-Verlag GmbH
- ISBN-10: 1461479061
- ISBN-13: 9781461479062
- Erscheinungsdatum: 21.10.2013
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- Dateiformat: PDF
- Größe: 12 MB
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