Selected Topics in Food Process Engineering

Oscar Alfonso Vega-Castro is a Professor of Food Engineering at Universidad de Antioquia-Medellín in Medellín, Colombia

Magda Ivonne Pinzon is a Professor of Food Science at Universidad del Quindío-Armenia in Armenia, Colombia

Ricardo Simpson is a Professor of Food Engineering at Universidad Técnica Federico Santa María in Valparaíso, Chile

María del Pilar Buera is a Professor of Food Science and Technology at Universidad de Buenos Aires in Buenos Aires, Argentina

Contributions of food engineering for the transition towards a circular economy. Opportunities, challenges, and limitations.- Food science, technology and engineering contributions and challenges dealing with health, environment, and quality of life.- Trends in food product development.- Recent developments and innovations in eco-friendly UV technologies for ensuring fruit safety and quality.- High-pressure processing of food: a promise and a reality.- Integrating high-energy homogenization for the preparation of encapsulated probiotic bacteria.- Microbial inactivation using hydrodynamic cavitation.- Solvent and green extraction processes: applications in the food industry.- Molecularly imprinted polymers: an emerging strategy with potential for industrial-scale extraction in the food and wastewater field.- Towards the industrial application of ionic liquids as green and smart extraction media in the food and wastewater field.- Photoinactivation of food pathogens: trends and recent developments.- Chapter 12. Digital acoustic signal analysis during breaking of brittle foods.- Classical and advanced modeling of convective drying of foods.- Changes in fatty acids and sucrose of coffee beans during thin-layer drying in a "marquesina"- type solar dryer: experiments and modeling.- Mathematical modeling in coffee roasting: the science behind the art.- 3D food printing: fundamentals, engineering aspects and applications.- Application of extracts and emulsions in active film technology.- Nanotechnology: an approach to developing new foods.- Bioingredients: an overview from biotechnology and bioeconomy.- Seafood peptides and hydrolysates produced by emerging technologies.- Wheat grain microstructure and starch digestion.- Structuring fat analogues for the manufacture of meat products: OSA starch-stabilized emulsion gels as a potential substitute.- Whey, a problem with multiple solutions: L-valine production through fermentation.- Production of enzymatic hydrolysates with bioactive potential, the revalorization of bovine blood.