Food Engineering
G.V. Barbosa-Cánovas and P. Juliano, Department of Biological Systems Engineering, Washington State University, USA
Engineering Properties of Foods
Barbosa-Cánovas G.V. and Juliano P., Washington State University, USA
Peleg M., University of Massachusetts, USA
Thermal Properties of Foods
Jorge E. Lozano, Plapiqui (Uns-Conicet), Argentina
Electrical Properties
Howard Zhang, Department of Food Science and Technology, Ohio State University, USA
Optical Properties of Foods
Durán, L., and Calvo, C., IATA-CSIC, Valencia, Spain
Mechanical Properties of Foods
M. Shafiur Rahman, Department of Bioresource and Agricultural Engineering, and Department of Food Science and Nutrition, Sultan Qaboos University, Oman
Physical Properties of Food Powders
Micha Peleg, Department of Food Science, Chenoweth Laboratory, University of Massachusetts, USA
Particle Size Distribution in Food Powders
Gustavo V. Barbosa-Cánovas and Federico Harte, Department of Biological Systems Engineering, Washington State University, USA
Hong Helen Yan, Department of Food Science and Technology, University of California, Davis, USA
Food Microstructure
José M. Aguilera, Department of Chemical and Bioprocessing Engineering, Universidad Católica de Chile, Chile
Thermodynamics in Food Engineering
J. Welti-Chanes, F. Vergara-Balderas and L. Ríos, Departamento de Ingeniería Química y Alimentos, Universidad de las América, Puebla, México
H. Mújica-Paz and A. Valdez-Fragoso, Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, México
Colligative Properties of Foods
Jorge Welti-Chanes, Department of Chemistry and Biology and Department of Chemical and Food Engineering, Universidad de las Américas - Puebla,, Mexico
M.S. Tapia, Instituto de Ciencia y Tecnologia de Alimentos, Universidad Central de Venezuela, Venezuela
Stella M. Alzamora, Department of Industry, University of Buenos Aires, Argentina
Palou, E. and López-Malo, A. and Vergara-Balderas, F., Departamento de Ingeniería Química y Alimentos, Universidad de las Américas, Puebla, Mexico
Phase Transitions
Yrjö H. Roos, Department of Food Science, Food Technology and Nutrition, University College Cork, Ireland
Surface Phenomena
Ganesan Narsimhan, Biochemical and Food Process Engineering, Department of Agricultural and Biological Engineering, Purdue University, USA
Kinetics of Chemical Reactions in Foods
R.P. Cavalieri, Department of Biological Systems Engineering, Washington State University, USA
J.I. Reyes De Corcuera, Department of Biological Systems Engineering, Washington State University, USA
Cycles and Refrigeration
Barbosa-Cánovas, G. V., Harte, F., and San Martín, F., Biological Systems Engineering, Washington State University, USA
Food Rheology and Texture
M. Anandha Rao, Department of Food Science and Technology, Cornell University, USA
Newtonian and Non-Newtonian Flow
Albert Ibarz, Departament de Tecnologia d’Aliments (Universitat de Lleida), Spain
Elena Castell-Perez, Department of Agricultural Engineering, Texas A&M University, USA
Gustavo V. Barbosa-Cánovas, Department of Biological Systems Engineering, Washington State University, USA
Viscoelasticity
Alberto Tecante, Departamento de Alimentos y Biotecnología, Facultad de Química, UNAM, Mexico
Squeezing and Elongation Flow
Carlos M. Corvalan, School of Bioengineering, University of Entre Rios, Argentina
Osvaldo H. Campanella, Agricultural and Biological Engineering Department, Purdue University, USA
Food Suspensions
Laura Patricia Martínez-Padilla, Engineering and Technology Department, The National Autonomous University of Mexico, Mexico
Food Emulsions
Amparo Chiralt, Department of Food Technology, Universidad Politecnica de Valencia, Spain
Constitutive Models for Food Systems
Jozef L. Kokini, Department of Food Science, Rutgers University, USA
Muthukumar Dhanasekharan, Department of Food Science, Rutgers University, USA
Solid Foods
Gipsy Tabilo-Munizaga, Biological Systems Engineering Department, Washington State University, USA
Gustavo V. Barbosa-Cánovas, Department of Biological Systems Engineering, Washington State University, USA Juan J. Fernandez-Molina, Ezequiel Zamora University, Venezuela
Fernández-Molina, Juan J., Ezequiel Zamora University, Venezuela
Texture in Solid and Semisolid Foods
Malcolm Bourne, New York State Agricultural Experiment Station (NYSAES) and Institute of Food Science, Cornell University, USA
Food Texture: Sensory Evaluation
Elvira Costell, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Spain
Luis Duran, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Spain
Food Process Engineering
Romeo T. Toledo, Department of Food Science and Technology, University of Georgia, USA
Conventional Thermal Processing (Canning)
Art A. Texeira, Department of Agricultural and Biological Engineering, University of Florida, USA
Ohmic Heating
Sastry S.K., Ohio State University, USA
Food Freezing
R. Paul Singh, Biological and Agricultural Engineering Department, University of California, Davis, USA
Concentration of Liquid Foods
Ernesto Hernández, Food Protein R&D Center, Texas A&M University, USA
Food Dehydration
P.E. Viollaz, Department of Industry, University of Buenos Aires, Argentina
Stella M. Alzamora, Department of Industry, University of Buenos Aires, Argentina
Food Frying
R. Paul Singh, Biological and Agricultural Engineering Department, University of California, Davis, USA
Separation
Humberto Vega-Mercado, Bio Sterile Validation, Merck & Co., Inc., USA
Supercritical Extraction
Thierry M. Jonin, Switzerland
Laurent P. Adjadj, Laboratorium für Technische Chemie/LTC, Switzerland
Syed S. H. Rizvi, Food Science Department, Cornell University, USA
Food Extrusion
Mukund V. Karwe, Department of Food Science, Cook College, Rutgers University, USA
Crystallization
Richard W. Hartel, Department of Food Science, University of Wisconsin, USA
Nonthermal Processing of Foods and Emerging Technologies
Gustavo V. Barbosa-Cánovas, M. Marcela Góngora-Nieto and J.J. Rodriguez, Department of Biological Systems Engineering, Washington State University, USA
B.G. Swanson, Department of Food Science and Human Nutrition, Washington State University, USA
Hurdle Technology
Lothar Leistner, Federal Centre for Meat Research, Germany
Food Fermentation
Pedro Wesche-Ebeling, Creative Design Technologies, USA
Jorge Welti-Chanes, Department of Chemistry and Biology and Department of Chemical and Food Engineering, Universidad de las Américas - Puebla,, Mexico
Food Powder Processing
Enrique Ortega-Rivas, Graduate Program in Food Science and Technology, Faculty of Chemistry, University of Chihuahua, Mexico
Food Mixing
K. Niranjan, Department of Food Science and Technology, University of Reading, UK
Food Packaging
Ramon Catalá and Rafael Gavara, Packaging Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos. CSIC, Spain
Food Plant Design
J. Peter Clark, USA
Food Process Design
J. Peter Clark, USA
Food Process Modeling
Ashim K. Datta, Department of Agricultural and Biological Engineering, Cornell University, USA
Jeff Rattray, Department of Food Science, Purdue University, USA
Process Instrumentation and Control
Rosana G. Moreira, Department of Agricultural Engineering, Texas A&M University, USA
Software for Food Engineering Applications
Jose Bon, Department of Food Technology, Polytechnic University of Valencia, Spain
Automation of Food Processing
Sundaram Gunasekaran, Department of Biological Systems Engineering, University of Wisconsin-Madison, USA
The Sanitary Design and Construction of Food Production Facilities
John A. Troller, John A. Troller Consulting Inc., USA
Food Waste
Shulin Chen, Department of Biological Systems Engineering, Washington State University, USA
