{"product_id":"9783031624148","title":"Food Engineering Series","description":"\u003ch1\u003eFood Engineering Series\u003c\/h1\u003e \u003ch2\u003eVega-Castro, Oscar A.; Simpson, Ricardo; Pilar Buera, María  del; Granda-Restrepo, Diana M.; Villa Zabala, Cristian Camilo; Pinzón-Fandiño, Magda I.; Gutiérrez-López, Gustavo Fidel; Barbosa-Cánovas, Gustavo Victor\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis book is based on some of the invited presentations at the XIII Ibero American Congress on Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022 under the leadership of Professor Oscar A. Vega-Castro. Invited presentations were delivered by renowned food engineers worldwide and covered the latest on classic and novel topics driving food process engineering. The selected topics are centered on how food process engineering is addressing new challenges related to various topics of relevance to the food engineering community and beyond. It is relevant to mention that other topics from distinguished colleagues that even though did not attend were added to contribute to the quality of the overall book as well as to expand its thoroughness. It is worth to mention that all the chapters were rigorously peer reviewed as well as copyedited by a professional copyeditor, in other words, this book are not proceedings This book will be included\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ein the \u003cem\u003eSpringer Food\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eEngineering \u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eBook Series\u003c\/em\u003e with more than 70 titles, the largest food engineering \u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eseries worldwide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eAs mentioned before\u003cem\u003e “Selected Topics in Food Process Engineering” \u003c\/em\u003eis a very appealing\u003cem\u003e \u003c\/em\u003eblend of the novel approaches to manufacture the foods of the future as well as update classic topics truly relevant to the profession. This integration of what is new to what is known resulted in quite a unique blend of state-of-the art topics either on classic topics or novel ones. Some of the topics included in this book follows,\u003c\/span\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003eFood engineering contributions to health, environment, and wellness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003eThe role of food engineering during pandemics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003eModeling of selected food processes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003eClean technologies for the processing and preservation of foods\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003eAlternative thermal and nonthermal processes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003eNanotechnology in food processing\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003eStarch digestion\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003eExtraction processes in the food industry\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003eFood factory of the future\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan lang=\"EN-US\"\u003e3D Food Printing \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis text serves as an inspirational tool for future research in food engineering and beyond as it promotes the well-being of the population in terms of adequate food supply by bridging engineering knowledge, the food chain and the fourth industrial revolution. The Editors are confident this book will be a valuable addition to the body of knowledge in food engineering and allied sciences.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003e \u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 2025-09-28\u003c\/p\u003e \u003cp\u003eFormat: Hardcover\u003c\/p\u003e \u003cp\u003eISBN-13: 9783031624148\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-3-031-62415-5\u003c\/p\u003e \u003cp\u003eDimensions: 235cm x155cm\u003c\/p\u003e \u003cp\u003ePages: 629\u003c\/p\u003e ","brand":"Springer Nature Switzerland","offers":[{"title":"Default Title","offer_id":44359173767308,"sku":"9783031624148","price":296.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9783031624148.jpg?v=1773278943","url":"https:\/\/lateknightbooks.com\/products\/9783031624148","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}