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| LEADER |
03487cam a22006257a 4500 |
| 001 |
BIBLO-45991 |
| 003 |
AR-BaUEN |
| 005 |
20201111150520.0 |
| 008 |
120615s2011 nyu||||f |||| 00| 0|eng|d |
| 040 |
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|a AR-BaUEN
|b spa
|c AR-BaUEN
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| 020 |
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|a 9781441974747
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| 044 |
|
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|a xxu
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| 080 |
|
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|a 663/664
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| 100 |
1 |
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|a Aguilera, José Miguel
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| 245 |
1 |
0 |
|a Food engineering interfaces
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| 260 |
|
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|a New York :
|b Springer,
|c 2011
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| 300 |
|
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|a xviii, 693 p.
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| 505 |
0 |
0 |
|g 1
|t The Beginning, Current, and Future of Food Engineering: A Perspective
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| 505 |
0 |
0 |
|g 2
|t Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows
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| 505 |
0 |
0 |
|g 3
|t CFD: An Innovative and Effective Design Tool for the Food Industry
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| 505 |
0 |
0 |
|g 4
|t Incorporation of Fibers in Foods: A Food Engineering Challenge
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| 505 |
0 |
0 |
|g 5
|t Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach
|
| 505 |
0 |
0 |
|g 6
|t State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes
|
| 505 |
0 |
0 |
|g 7
|t Multifactorial Assessment of Microbial Risks in Foods: Merging Engineering, Science, and Social Dimensions
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| 505 |
0 |
0 |
|g 8
|t Development of Eco-efficiency Indicators to Asess the Environmental Performance of the Canadian Food and Beverage Industry
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| 505 |
0 |
0 |
|g 9
|t Food Process Economics
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| 505 |
0 |
0 |
|g 10
|t Systemic Approach to Curriculum Design and Development
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| 505 |
0 |
0 |
|g 11
|t Innovations in Thermal Treatment of Food
|
| 505 |
0 |
0 |
|g 12
|t Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling
|
| 505 |
0 |
0 |
|g 13
|t Recent Advances in Emerging Nonthermal Technologies
|
| 505 |
0 |
0 |
|g 14
|t High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes
|
| 505 |
0 |
0 |
|g 15
|t High Pressure Sterilization of Foods
|
| 505 |
0 |
0 |
|g 16
|t Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide
|
| 505 |
0 |
0 |
|g 17
|t Mass Transfer and Equilibrium Parameters on High-Pressure CO₂ Extraction of Plant Essential Oils
|
| 505 |
0 |
0 |
|g 18
|t Glass Transitions: Opportunities and Challanges
|
| 505 |
0 |
0 |
|g 19
|t Caking of Water-Soluble Amorphous and Crystalline Food Powders
|
| 505 |
0 |
0 |
|g 20
|t Effective Drying Zones and Nonlinear Dynamic in a Laboratory Spry Dryer
|
| 505 |
0 |
0 |
|g 21
|t Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media
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| 505 |
0 |
0 |
|g 22
|t Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology
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| 505 |
0 |
0 |
|g 23
|t Food Microstructures for Health, Well-being, and Pleasure
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| 505 |
0 |
0 |
|g 24
|t Fruit Microstructure Evaluation Using Synchrotron X-Ray Computed Tomography
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| 505 |
0 |
0 |
|g 25
|t Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis
|
| 505 |
0 |
0 |
|g 26
|t New Packaging Materials Based on Renewable Resources: Properties, Applications, and Prospects
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| 505 |
0 |
0 |
|g 27
|t Edible Coatings to Improve Food Quality and Safety
|
| 505 |
0 |
0 |
|g 28
|t Physical Properties of Edible Gelatin Films Colored with Chlorophyllide
|
| 505 |
0 |
0 |
|t Index
|
| 650 |
1 |
4 |
|a TECNOLOGÍA DE ALIMENTOS
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| 650 |
1 |
7 |
|2 spines
|a TRATAMIENTO TERMICO
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| 650 |
1 |
4 |
|a FIBRAS (ALIMENTOS)
|
| 700 |
1 |
|
|a Barbosa-Cánovas, Gustavo V.
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| 700 |
1 |
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|a Simpson, Ricardo
|
| 700 |
1 |
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|a Welti-Chanes, Jorge
|
| 700 |
1 |
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|a Bermúdez-Aguirre, Daniela
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| 962 |
|
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|a info:eu-repo/semantics/book
|a info:ar-repo/semantics/libro
|b info:eu-repo/semantics/publishedVersion
|
| 999 |
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|c 36111
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