The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces.
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our
Aguilera (chemical and food engineering, Universidad Cat=lica de Chile, Santiago) and Stanley (retired, U. of Guelph, Canada) describe an approach to food science that is gaining acceptance as scienti
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a co
