Food Engineering as an Advancing Branch of Chemical Engineering
During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food s...
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
The Berkeley Electronic Press ; 2006 |
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| Schlagwörter: |
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| Reproduktion: |
Berkeley Electronic Press Academic Journals |
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| Übergeordnetes Werk: |
In: International journal of food engineering - Berkeley, Calif. : BePress, 2005, 2.2006, 2, art1 |
| Übergeordnetes Werk: |
volume:2 ; year:2006 ; number:2 ; pages:1 |
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| 520 | |a During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted. | ||
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During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted. |
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During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted. |
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During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ21956132X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230506160615.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">090716s2006 xxu|||||o 00| ||eng c</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ21956132X</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="c">XD-US</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food Engineering as an Advancing Branch of Chemical Engineering</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="b">The Berkeley Electronic Press</subfield><subfield code="c">2006</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="f">Berkeley Electronic Press Academic Journals</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">food engineering</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">chemical engineering</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">microstructural engineering</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">nutrition engineering</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">nanotechnology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food engineering</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chen, Xiao Dong</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yoo, Ji Yeon</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">International journal of food engineering</subfield><subfield code="d">Berkeley, Calif. : BePress, 2005</subfield><subfield code="g">2.2006, 2, art1</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ219537054</subfield><subfield code="w">(DE-600)2207267-6</subfield><subfield code="x">1556-3758</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:2</subfield><subfield code="g">year:2006</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:1</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.bepress.com/ijfe/vol2/iss2/art1</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-BEP</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">2</subfield><subfield code="j">2006</subfield><subfield code="e">2</subfield><subfield code="h">1</subfield><subfield code="y">2.2006, 2, art1</subfield></datafield></record></collection>
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