Food Process Design
Páginas: 20 (4954 palabras)
Publicado: 14 de diciembre de 2012
FOOD PROCESS DESIGN
Zacharias B. Maroulis
National Technical University of Athens Athens, Greece
George D. Saravacos
Rutgers, the State University of New Jersey New Brunswick, New Jersey, U.S.A. and National Technical University of Athens Athens, Greece
Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved.
Although great care has been taken to provide accurate and currentinformation, neither the author(s) nor the publisher, nor anyone else associated with this publication, shall be liable for any loss, damage, or liability directly or indirectly caused or alleged to be caused by this book The material contained herein is not intended to provide specific advice or recommendations for any specific situation Trademark notice Product or corporate names may be trademarksor registered trademarks and are used only for identification and explanation without intent to infringe Library of Congress Catalogmg-in-Publication Data A catalog record for this book is available from the Library of Congress ISBN: 0-8247-4311-3 This book is printed on acid-free paper Headquarters Marcel Dekker, Inc , 270 Madison Avenue, New York, NY 10016, U S A tel 212-696-9000 fax 212-685-4540Distribution and Customer Service Marcel Dekker, Inc , Cimarron Road, Monticello, New York 12701, U S A tel 800-228-1160, fax 845-796-1772 Eastern Hemisphere Distribution Marcel Dekker AG, Hutgasse4, Postfach 812, CH-4001 Basel, Switzerland tel 41-61-260-6300, fax" 41-61-260-6333 World Wide Web http //www dekker com The publisher offers discounts on this book when ordered in bulk quantities Formore information, write to Special Sales/Professional Marketing at the headquarters address above Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permissionin writing from the publisher Current printing (last digit) 10 9 8 7 6 5 4 3 2 1 PRINTED IN THE UNITED STATES OF AMERICA
Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved.
FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books
EDITORIAL BOARD Senior Editors Owen R. Fennema University of Wisconsin-Madison Y. H. Hui Science Technology System MarcusKarel Rutgers University (emeritus) Pieter Walstra Wageningen University John R. Whitaker University of California-Davis Additives P. Michael Davidson University of Tennessee-Knoxville Dairy science James L. Steele University of Wisconsin-Madison Flavor chemistry and sensory analysis John H. Thorngate III University of California-Davis Food engineering Daryl B. Lund University of Wisconsin-MadisonFood lipids and flavors David B. Min Ohio State University Food proteins/food chemistry Rickey Y. Yada University of Guelph Health and disease Seppo Salminen University of Turku, Finland Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals Phase transition/food microstructure Richard W. Hartel University of Wisconsin-Madison Processing and preservation Gustavo V. Barbosa-CanovasWashington State University-Pullman Safety and toxicology Sanford Miller University of Texas-Austin
1 Flavor Research' Principles and Techniques, R. Teranishi, I Hornstein, P Issenberg, and E. L Wick 2. Principles of Enzymology for the Food Sciences, John R. Whitaker 3. Low-Temperature Preservation of Foods and Living Matter, Owen R Fennema, William D Powne, and Elmer H Marth 4. Principles of FoodScience Part I Food Chemistry, edited by Owen R. Fennema Part II Physical Methods of Food Preservation, Marcus Karel, Owen R Fennema, and Daryl B. Lund 5. Food Emulsions, edited by Stig E. Fnberg 6. Nutritional and Safety Aspects of Food Processing, edited by Steven R. Tannenbaum 7. Flavor Research. Recent Advances, edited by R Teranishi, Robert A. Flath, and Hiroshi Sugisawa 8. Computer-Aided...
Zacharias B. Maroulis
National Technical University of Athens Athens, Greece
George D. Saravacos
Rutgers, the State University of New Jersey New Brunswick, New Jersey, U.S.A. and National Technical University of Athens Athens, Greece
Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved.
Although great care has been taken to provide accurate and currentinformation, neither the author(s) nor the publisher, nor anyone else associated with this publication, shall be liable for any loss, damage, or liability directly or indirectly caused or alleged to be caused by this book The material contained herein is not intended to provide specific advice or recommendations for any specific situation Trademark notice Product or corporate names may be trademarksor registered trademarks and are used only for identification and explanation without intent to infringe Library of Congress Catalogmg-in-Publication Data A catalog record for this book is available from the Library of Congress ISBN: 0-8247-4311-3 This book is printed on acid-free paper Headquarters Marcel Dekker, Inc , 270 Madison Avenue, New York, NY 10016, U S A tel 212-696-9000 fax 212-685-4540Distribution and Customer Service Marcel Dekker, Inc , Cimarron Road, Monticello, New York 12701, U S A tel 800-228-1160, fax 845-796-1772 Eastern Hemisphere Distribution Marcel Dekker AG, Hutgasse4, Postfach 812, CH-4001 Basel, Switzerland tel 41-61-260-6300, fax" 41-61-260-6333 World Wide Web http //www dekker com The publisher offers discounts on this book when ordered in bulk quantities Formore information, write to Special Sales/Professional Marketing at the headquarters address above Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permissionin writing from the publisher Current printing (last digit) 10 9 8 7 6 5 4 3 2 1 PRINTED IN THE UNITED STATES OF AMERICA
Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved.
FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books
EDITORIAL BOARD Senior Editors Owen R. Fennema University of Wisconsin-Madison Y. H. Hui Science Technology System MarcusKarel Rutgers University (emeritus) Pieter Walstra Wageningen University John R. Whitaker University of California-Davis Additives P. Michael Davidson University of Tennessee-Knoxville Dairy science James L. Steele University of Wisconsin-Madison Flavor chemistry and sensory analysis John H. Thorngate III University of California-Davis Food engineering Daryl B. Lund University of Wisconsin-MadisonFood lipids and flavors David B. Min Ohio State University Food proteins/food chemistry Rickey Y. Yada University of Guelph Health and disease Seppo Salminen University of Turku, Finland Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals Phase transition/food microstructure Richard W. Hartel University of Wisconsin-Madison Processing and preservation Gustavo V. Barbosa-CanovasWashington State University-Pullman Safety and toxicology Sanford Miller University of Texas-Austin
1 Flavor Research' Principles and Techniques, R. Teranishi, I Hornstein, P Issenberg, and E. L Wick 2. Principles of Enzymology for the Food Sciences, John R. Whitaker 3. Low-Temperature Preservation of Foods and Living Matter, Owen R Fennema, William D Powne, and Elmer H Marth 4. Principles of FoodScience Part I Food Chemistry, edited by Owen R. Fennema Part II Physical Methods of Food Preservation, Marcus Karel, Owen R Fennema, and Daryl B. Lund 5. Food Emulsions, edited by Stig E. Fnberg 6. Nutritional and Safety Aspects of Food Processing, edited by Steven R. Tannenbaum 7. Flavor Research. Recent Advances, edited by R Teranishi, Robert A. Flath, and Hiroshi Sugisawa 8. Computer-Aided...
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