University of Agricultural Sciences, Bangalore

Includes bibliographical references and index.

Food Process Engineering Research and Innovation in a Fast-Changing World / Helmar Schubert and Heike P. Schuchmann -- Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies / Heike P. Schuchmann and Karsten K�ohler -- Food Materials Science and Properties. Advances in Nanotechnology as Applied to Food Systems / Jarupat Luecha, Nesli Sozer and Jozef L. Kokini -- Relaxations, Glass Transition and Engineering Properties of Food Solids / Yrj�o H. Roos -- Molecular-Based Modeling and Simulation Studies of Water-Water and Water-Macromolecule Interactions in Food and Their Effects on Food Dehydration / J.-C. Wang and A.I. Liapis -- Rheological and Structural Characteristics of Nanometre-Scale Food Protein Particle Dispersions and Gels / M. Anandha Rao, Simon M. Loveday and Harjinder Singh -- Transport Properties in Food Process Design / M. Krokida and G.D. Saravacos.

Advances in Food Process Technology. Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective / J. Peter Clark -- Recent Developments in Drying Technologies for Foods / Sachin V. Jangam and Arun S. Mujumdar -- Batch Coffee Roasting; Roasting Energy Use; Reducing That Use / Henry Schwartzberg -- Advances and Challenges in Thermal Processing with Flexible Packages / Arthur Teixeira, Gaurav Ghai and Sergio Almonacid -- Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning? / P.J. Fryer, P.T. Robbins and I.K. Asteriadou -- Encapsulation Systems in the Food Industry / Viktor Nedovi�c [and others] -- Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating / Turchiuli Christelle and Dumoulin Elisabeth -- Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics / Pavan Kumar Soma [and others] -- Food Allergens and Processing: A Review of Recent Results / Milan Houska, Ivana Setinova and Petr Kucera.

Novel Food Processes. Emerging Technologies for Targeted Food Processing / D. Knorr [and others] -- Nonthermal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables / Iryna Smetanska, Dase Hunaefi and Gustavo V. Barbosa-C�anovas -- Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Electric Field, Ohmic Heating, and High-Voltage Electrical Discharge) / Eug�ene Vorobiev and Nikolai Lebovka -- Food Structure Engineering for Nutrition, Health and Wellness / Stefan F.M. Kaufmann and Stefan Palzer -- Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems / Andr�ee Voilley [and others] -- Modeling and Control of Food Processes. Modeling Food Process, Quality and Safety: Frameworks and Challenges / Ashim Datta and Ashish Dhall -- Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations / Ferruh Erdo�gdu -- Food Preservation Process Design / Dennis R. Heldman -- Advanced Sensors, Quality Attributes, and Modeling in Food Process Control / Michael J. McCarthy and Kathryn L. McCarthy.

Modeling and Control of Food Safety and Quality. Predictive Modeling of Textural Quality of Almonds During Commercial Storage and Distribution / Li Z. Taitano and R. Paul Singh -- Developing Next-Generation Predictive Models: Systems Biology Approach / D. Vercammen [and others] -- Dynamic Approach to Assessing Food Quality and Safety Characteristics: The Case of Processed Foods / Teresa R.S. Brand�ao [and others] -- Hyperspectral Imaging Technology: A Nondestructive Tool for Food Quality and Safety Evaluation and Inspection / Di Wu and Da-Wen Sun -- Food Chain Safety Management Systems: The Impact of Good Practices / Raspor Peter, Ambro�zi�c Mateja and Jev�snik Mojca -- Current and Future Issues. Does Biofuel Production Threaten Food Security? / Walter E.L. Spiess -- Academia-Industry Interaction in Innovation: Paradigm Shifts and Avenues for the Future / I. Sam Saguy -- Erratum To: Chapter 14 Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating / Turchiuli Christelle and Dumoulin Elisabeth.

The International Congress on Engineering and Food (ICEF) has been established as the major international event in the field of Food Engineering. The 11th International Congress on Engineering and Food (ICEF11) took place in Athens, May 22-26, 2011. Papers presented in ICEF11 included topics in Food Materials Science, Engineering Properties of Foods, Advances in Food Process Technology, Novel Food Processes, Food Product Engineering & Functional Foods, Food Waste Engineering, Hygienic Design and Operation of Food Plants, Modeling & Control of Food Processes, Food Process Design & Economics, Modeling Food Safety & Quality, and Innovation Management. This book is based on invited contributions to the Congress. Stavros Yanniotis, Professor of Food Engineering, Department of Food Science and Technology, Agricultural University of Athens Petros S. Taoukis, Professor, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens Nikolaos G. Stoforos, Associate Professor of Food Preservation, Department of Food Science and Technology, Agricultural University of Athens Vaios T. Karathanos, Professor of Food Engineering and Physical Chemistry, Department of Nutrition, Harokopion University of Athens.