Educational guide School of Chemical Engineering |
english |
Environmental Engineering and Sustainable Production (2011) |
Subjects |
TOOLS FOR THE DESIGN AND SUSTAINABLE PRODUCTION OF STRUCTURED FOODS |
Sources of information |
IDENTIFYING DATA | 2013_14 |
Subject | TOOLS FOR THE DESIGN AND SUSTAINABLE PRODUCTION OF STRUCTURED FOODS | Code | 20675202 | |||||
Study programme |
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Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
6 | Optional | Only annual |
Competences | Learning aims | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Basic |
A.R. Linneman; M. A.J.S. van Boekel, Food Product Design. An Integrated Approach, Wageningen Academic Publishers, The Netherlands , 2007 D. J. McClements, Food emulsions : principles, practices, and techniques, CRC Press, cop. Boca Raton, Fla, 2005 Robin Guy, Extrusión de alimentos : tecnología y aplicaciones, Acribia, cop., Zaragoza, 2001 T.P. Coultate, Food: the chemistry of its components, 4ª ed. Royal Society of Chemistry, cop., Cambridge, 2002 H. D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 3ª ed. Springer, 2004 Owen R. Fennema, Química de los alimentos, 3ª ed. Acribia, 2010 |
Complementary |
R. Guy, Extrusion cooking: technologies and applications, CRC Press; Cambridge, Eng. Woodhead, cop. Boca Raton, 2001 J.M. Lakkis, Encapsulation and controlled release technologies in food systems, Blackwell, Ames, Iowa, 2007 F. Leal-Calderon, J. Bibette, V. Schmitt, Emulsion Science: Basic Principles, Springer, New York, NY, 2007 M.N. Riaz, Extruders in food applications, Lancaster, Pa : Technomic Pub. Co., Lancaster, 2000 D.R. Karsa, R. A.Stephenson, Encapsulation and controlled release technologies in food systems, Woodhead Publishing, cop., Cambridge, 2005 |
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