Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Food Engineering Reviews

Volumn 8, Issue 2, 2016, Pages 91-115

  Roos, Yrjö H ^a   Fryer, Peter J ^b   Knorr, Dietrich ^c   Schuchmann, Heike P ^d   Schroën, Karin ^e   Schutyser, Maarten A I ^e   Trystram, Gilles ^f   Windhab, Erich J ^g  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^c TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^d KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^e WAGENINGEN UNIVERSITY   (Netherlands)

^f AGROPARISTECH   (France)

^g ETH ZURICH   (Switzerland)

Author keywords

Dehydration; Education; Emulsion engineering; Food Engineering; Fractionation; Membrane separation; Novel processing; Sustainability

Indexed keywords

DEHYDRATION; EDUCATION; EMULSIFICATION; EMULSIONS; ENGINEERING EDUCATION; ENGINEERING RESEARCH; FOOD PROCESSING; FRACTIONATION; INDUSTRIAL RESEARCH; INFORMATION USE; MAGNETIC LEVITATION VEHICLES; MAGNETIC SEPARATION; PERSONNEL TRAINING; PROBLEM SOLVING; PROCESSING; PRODUCT DEVELOPMENT; PROTEINS; REVERSE ENGINEERING; SEPARATION; SUSTAINABLE DEVELOPMENT; THERMAL PROCESSING (FOODS); WATER CONSERVATION; WATER RECYCLING;

EMULSIFICATION PROCESS; ENGINEERING PRINCIPLES; FOOD ENGINEERING; MEMBRANE EMULSIFICATION; MEMBRANE SEPARATION; NOVEL PROCESSING; PROTEIN PURIFICATION; STRUCTURE FORMATIONS;

PROCESSED FOODS;

EID: 84930339476     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-015-9125-z     Document Type: Review

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