نوآوری در مهندسی مواد غذایی: فنون و محصولات جدید ۲۰۱۶
Innovation in Food Engineering: New Techniques and Products 2016

1. Front cover

2. Contents

3. Series Preface

4. Series Editor

5. Preface

6. Editors

7. Contributors

8. Nomenclature

9. Abbreviations

10. Part I: Innovative Techniques

11. Chapter 1. Opportunities and Challenges in Nonthermal Processing of Foods

12. Chapter 2. Trends in Breadmaking: Low and Subzero Temperatures

13. Chapter 3. Biotechnological Tools to Produce Natural Flavors and Methods to Authenticate Their Origin

14. Chapter 4. Application of Solid-State Fermentation to Food Industry

15. Chapter 5. Membrane Processing for the Recovery of Bioactive Compounds in Agro-Industries

16. Chapter 6. Recent Advances in Fruit-Juice Concentration Technology

17. Chapter 7. Encapsulation Technologies for Modifying Food Performance

18. Chapter 8. Perspectives of Fluidized Bed Coating in the Food Industry

19. Chapter 9. Spray Drying and Its Application in Food Processing

20. Chapter 10. Superheated-Steam Drying Applied in Food Engineering

21. Chapter 11. Drying of Tropical Fruit Pulps: An Alternative Spouted-Bed Process

22. Chapter 12. Application of Hybrid Technology Using Microwaves for Drying and Extraction

23. Chapter 13. Vacuum Frying Technology

24. Chapter 14. Aseptic Packaging of Food—Basic Principles and New Developments Concerning Decontamination Methods for Packaging Materials

25. Chapter 15. Controlled and Modified Atmosphere Packaging of Food Products

26. Chapter 16. Latest Developments and Future Trends in Food Packaging and Biopackaging

27. Part II: New Materials, Products, and Additives

28. Chapter 17. Biodegradable Films Based on Biopolymers for Food Industries

29. Chapter 18. Goat Milk Powder Production in Small Agro-Cooperatives

30. Chapter 19. Meat Products as Functional Foods

31. Chapter 20. Probiotics and Prebiotics in Fermented Dairy Products

32. Chapter 21. Uses of Whole Cereals and Cereal Components for the Development of Functional Foods

33. Chapter 22. Advances in Development of Fat Replacers and Low-Fat Products

34. Chapter 23. Biosurfactants as Emerging Additives in Food Processing

35. Index

36. Back cover