Food engineering for the 21st century

Engineering and Food for the 21st Century

Volumn , Issue , 2002, Pages 3-14

  Lund, D B ^a  

^a Plant Breeding and Genetics Section in the School of Integrative Plant Science   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD SUPPLY;

FOOD AVAILABILITY; FOOD ENGINEERING; LOW COSTS; NEW TECHNOLOGIES; WORLD POPULATION;

COST ENGINEERING;

EID: 77954496449     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (11)

1. Tweeten, L. 1998. “Anticipating a Tighter Global Food Supply—Demand Balance in the Twenty-First Century,” Choices, 3rd Quarter, 8-12.
2. Henry, C. J. K. 1997. “New Food Processing Technologies: From Foraging to Farming to Food Technology,” Proc. Nutr. Soc., 56: 855-863.
3. FAO/WHO. 1992. International Conference on Nutrition. Nutrition and Development—A Global Assessment, Food and Agriculture Organization/World Health Organization, Rome, Italy.
4. Wotkei, C.E. 1998. Impacts of diet on health in North America, in Creating Healthful Food Systems: Linking Agriculture to Human Needs. G. F. Combs, Jr. and R. M. Welch, eds. Ithaca, NY: Cornell University.
5. James, C. 1998. Global review of commercialized transgenic crops: 1998, International Service for the Acquisition of Agri-Biotech Applications. Brief No. 8. Ithaca, NY.
6. Leistner, L. and L.G.M. Gorris. 1995. “Food preservation by hurdle technology, Trends Food Sci. Technol., 6: 41-46.
7. Vega-Mercado, H. et al. 1997. Non-thermal food preservation: Pulsed electric fields, Trends Food Sci. Technol., 8: 151-157.
8. Dunn, J. et al. 1995. Pulsed light treatment of food and packaging, Food Technol., 49(9): 95.
9. Barbosa-Cánovas, G.V. et al. 1997. Non-thermal Preservation of Foods. New York, NY: Marcel Dekker, Inc.
10. Ahvenianen, R. and E. Hurme. 1997. Active and smart packaging for meeting consumer demands for quality and safety, Food Addit. Contam., 14: 753-763.
11. Morris, C.E. 1998. 1998 survey of food manufacturing trends: A clear direction, Food Eng, 70(3): 77-86.