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  • 1
    Online Resource
    Online Resource
    Basel : MDPI - Multidisciplinary Digital Publishing Institute
    UID:
    gbv_1841138142
    Format: 1 Online-Ressource (252 p.)
    ISBN: 9783036566924 , 9783036566931
    Content: Several factors influence consumers’ choices of food products. While price remains the main criterion, quality, pleasure, convenience, and health are also important driving factors in food market evolution. Food enterprises are making significant efforts to manufacture products that meet consumers’ demands without compromising on safety standards. Additionally, the food industry also aims to improve the efficiency of transformation and conservation processes by minimizing energy consumption, process duration, and waste generation. However, foods are highly complex systems in which: (i) Non-linear dynamics and interactions among different temporal and spatial scales must be considered; (ii) A wide range of physical phenomena occur; (iii) Different food matrices, with different microstructures and properties are involved; and (iv) The number of quality and safety indicators (such as bacteria, total volatile basic nitrogen, color, texture, odor, and sensory characteristics) is substantial. Mathematical modeling and simulation are key elements that allow us to gain a deeper understanding of food processes and enable the use of tools such as optimization and real-time control to improve their efficiency. This Special Issue gathers research on the development of dynamic mathematical models that describe the relevant factors in food processes, and model-based tools to improve such processes. The contributions published in this Special Issue can be grouped into two categories: the evolution of safety and quality indicators in unprocessed food systems, and transformation and preservation processes
    Note: English
    Language: Undetermined
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    UID:
    b3kat_BV049025589
    Format: 1 Online-Ressource (VII, 242 Seiten) , Illustrationen, Diagramme
    ISBN: 9783036566931
    Note: Printed edition of the special issue published in "Foods"
    Additional Edition: Erscheint auch als Druck-Ausgabe, Hardcover ISBN 978-3-0365-6692-4
    Language: English
    Keywords: Aufsatzsammlung
    URL: Volltext  (kostenfrei)
    URL: Volltext  (kostenfrei)
    URL: Volltext  (kostenfrei)
    Library Location Call Number Volume/Issue/Year Availability
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  • 3
    Online Resource
    Online Resource
    Basel :MDPI - Multidisciplinary Digital Publishing Institute,
    UID:
    edocfu_9961112502002883
    Format: 1 online resource (252 pages)
    ISBN: 3-0365-6693-7
    Content: Several factors influence consumers' choices of food products. While price remains the main criterion, quality, pleasure, convenience, and health are also important driving factors in food market evolution. Food enterprises are making significant efforts to manufacture products that meet consumers' demands without compromising on safety standards. Additionally, the food industry also aims to improve the efficiency of transformation and conservation processes by minimizing energy consumption, process duration, and waste generation. However, foods are highly complex systems in which: (i) Non-linear dynamics and interactions among different temporal and spatial scales must be considered; (ii) A wide range of physical phenomena occur; (iii) Different food matrices, with different microstructures and properties are involved; and (iv) The number of quality and safety indicators (such as bacteria, total volatile basic nitrogen, color, texture, odor, and sensory characteristics) is substantial. Mathematical modeling and simulation are key elements that allow us to gain a deeper understanding of food processes and enable the use of tools such as optimization and real-time control to improve their efficiency. This Special Issue gathers research on the development of dynamic mathematical models that describe the relevant factors in food processes, and model-based tools to improve such processes. The contributions published in this Special Issue can be grouped into two categories: the evolution of safety and quality indicators in unprocessed food systems, and transformation and preservation processes.
    Additional Edition: ISBN 3-0365-6692-9
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 4
    Online Resource
    Online Resource
    Basel :MDPI - Multidisciplinary Digital Publishing Institute,
    UID:
    edoccha_9961112502002883
    Format: 1 online resource (252 pages)
    ISBN: 3-0365-6693-7
    Content: Several factors influence consumers' choices of food products. While price remains the main criterion, quality, pleasure, convenience, and health are also important driving factors in food market evolution. Food enterprises are making significant efforts to manufacture products that meet consumers' demands without compromising on safety standards. Additionally, the food industry also aims to improve the efficiency of transformation and conservation processes by minimizing energy consumption, process duration, and waste generation. However, foods are highly complex systems in which: (i) Non-linear dynamics and interactions among different temporal and spatial scales must be considered; (ii) A wide range of physical phenomena occur; (iii) Different food matrices, with different microstructures and properties are involved; and (iv) The number of quality and safety indicators (such as bacteria, total volatile basic nitrogen, color, texture, odor, and sensory characteristics) is substantial. Mathematical modeling and simulation are key elements that allow us to gain a deeper understanding of food processes and enable the use of tools such as optimization and real-time control to improve their efficiency. This Special Issue gathers research on the development of dynamic mathematical models that describe the relevant factors in food processes, and model-based tools to improve such processes. The contributions published in this Special Issue can be grouped into two categories: the evolution of safety and quality indicators in unprocessed food systems, and transformation and preservation processes.
    Additional Edition: ISBN 3-0365-6692-9
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 5
    Online Resource
    Online Resource
    Basel :MDPI - Multidisciplinary Digital Publishing Institute,
    UID:
    almahu_9949497946902882
    Format: 1 online resource (252 pages)
    ISBN: 3-0365-6693-7
    Content: Several factors influence consumers' choices of food products. While price remains the main criterion, quality, pleasure, convenience, and health are also important driving factors in food market evolution. Food enterprises are making significant efforts to manufacture products that meet consumers' demands without compromising on safety standards. Additionally, the food industry also aims to improve the efficiency of transformation and conservation processes by minimizing energy consumption, process duration, and waste generation. However, foods are highly complex systems in which: (i) Non-linear dynamics and interactions among different temporal and spatial scales must be considered; (ii) A wide range of physical phenomena occur; (iii) Different food matrices, with different microstructures and properties are involved; and (iv) The number of quality and safety indicators (such as bacteria, total volatile basic nitrogen, color, texture, odor, and sensory characteristics) is substantial. Mathematical modeling and simulation are key elements that allow us to gain a deeper understanding of food processes and enable the use of tools such as optimization and real-time control to improve their efficiency. This Special Issue gathers research on the development of dynamic mathematical models that describe the relevant factors in food processes, and model-based tools to improve such processes. The contributions published in this Special Issue can be grouped into two categories: the evolution of safety and quality indicators in unprocessed food systems, and transformation and preservation processes.
    Additional Edition: ISBN 3-0365-6692-9
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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