Food Engineering: Integrated Approaches

Gustavo F. Gutiérrez-López is Professor of Food Engineering, National School of Biological Sciences, Instituto Politécnico Nacional, México Gustavo V. Barbosa-Cánovas is Professor of Food Engineering, Center for Nonthermal Processing of Food at Washington State University, Pullman, Washington, USA Jorge Welti-Chanes is Professor of Food Engineering, Department of Chemical and Food Engineering, Universidad de las Américas, Puebla, México Efrén Parada-Arias is Professor of Food Engineering, National School of Biological Sciences and Secretary General, Instituto Politécnico Nacional, México

Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program.- Food Sterilization by Combining High Pressure and Thermal Energy.- Nonlinear Kinetics: Principles and Potential Food Applications.- Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes.- Air Impingement Cooling of Cylindrical Objects Using Slot Jets.- New Technologies to Preserve Quality of Fresh-Cut Produce.- Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology.- Phase Transitions and Hygroscopicity in Chewing Gum Manufacture.- Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues.- Bubbles in Foods: Creating Structure out of Thin Air!.- Films Based on Biopolymer from Conventional and Non-Conventional Sources.- Edible Coating as an Oil Barrier or Active System.- From Powders End Use Properties to Process Engineering.- Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying.- Towards Food Product Design.- Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials.- Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells.- Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning.- Drying of Porous Materials: Experiments and Modelling at Pore Level.- Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions.- Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying.- Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation.- Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products.- Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System.- Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure.- Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas.- Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis.- Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose.- Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification.- Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey.- Whey Proteins: Bioengineering and Health.- Innovations in Starch-Based Film Technology.- Programme Al?an: European Union Programme of High Level Scholarships for Latin America.- ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development.