Showing papers by "Cláudio P. Ribeiro published in 2017"

Innovation In Food Engineering: New Techniques And Products

Abstract: Innovative Techniques Opportunities and Challenges in Nonthermal Processing of Foods, N.K. Rastogi Trends in Breadmaking: Low and Subzero, C.M. Rosell Biotechnological Tools to Produce Natural Flavors and Methods to Authenticate Their Origin, E. Brenna, G. Fronza, C. Fuganti, F.G. Gatti, and S. Serra Application of Solid-State Fermentation to Food Industry, M.A. Longo and M.A. Sanroman Membrane Processing for the Recovery of Bioactive Compounds in Agro-Industries, S. Velizarov and J.G. Crespo Recent Advances in Fruit-Juice Concentration Technology, C.P. Ribeiro Jr., P.L.C. Lage, and C. P. Borges Encapsulation Technologies for Modifying Food Performance, M. Ines Re, M.H.A. Santana, and M.A. d'Avila Perspectives of Fluidized Bed Coating in the Food Industry, F. Depypere, J.G. Pieters, and K. Dewettinck Spray Drying and Its Application in Food Processing, H.L. Xin and A.S. Mujumdar Superheated-Steam Drying Applied in Food Engineering, S. Prachayawarakorn and S. Soponronnarit Drying of Tropical Fruit Pulps: An Alternative Spouted-Bed Process, M. de Fatima Medeiros, J.S. Souza, O.L.S. Alsina, and S.C.S. Rocha Application of Hybrid Technology Using Microwaves for Drying and Extraction, U.S. Shivhare, V. Orsat, and G.S. Vijaya Raghavan Vacuum Frying Technology, L.P. Fan, M. Zhang, and A.S. Mujumdar Aseptic Packaging of Food-Basic Principles and New Developments Concerning Decontamination Methods for Packaging Materials, P. Muranyi, J. Wunderlich, and O. Franken Controlled and Modified Atmosphere Packaging of Food Products, D. O'Beirne Latest Developments and Future Trends in Food Packaging and Biopackaging, J.M. Lagaron and A. Lopez-Rubio New Materials, Products, and Additives Biodegradable Films Based on Biopolymers for Food Industries, A.C. de Souza, C. Ditchfield, and C.C. Tadini Goat Milk Powder Production in Small Agro-Cooperatives, U.K.L. Medeiros, M. de Fatima Medeiros, and M.L. Passos Meat Products as Functional Foods, J. Fernandez Lopez and J.A. Perez Alvarez Probiotics and Prebiotics in Fermented Dairy Products, G. Vinderola, C. Gonzalez de los Reyes-Gavilan, and J. Reinheimer Uses of Whole Cereals and Cereal Components for the Development of Functional Foods, D. Charalampopoulos, S.S. Pandiella, and C. Webb Advances in Development of Fat Replacers and Low-Fat Products, J.R. Daniel Biosurfactants as Emerging Additives in Food Processing, D.M. Guimaraes Freire, L. Vieira de Araujo, F. de Araujo Kronemberger, and M. Nitschke Index