FOOD SCIENCE
FOOD ENGINEERING RESEARCH
CONTENTS CHAPTER FOOD ENGINEERING TRENDS – ICELANDIC VIEW CHAPTER WATER FOOD INTERACTION: AVAILABILITY AND MOBILITY OF WATER RELATED TO QUALITY OF FOOD NATURAL ANTIOXIDANTS FROM AGRO-FOOD BY PRODUCTS: AN EXPERIMENTAL APPROACH FOR RECOVERY OF PHENOLICS FROM WINE-MAKING BY-PRODUCTS MATHEMATICAL MODELING OF FOOD DRYING PROCESS RESEARCH TRENDS IN MODELING, OPTIMIZATION AND CONTROL OF THE DRYING OPERATION CANNING TECHNOLOGY – RECENT ADVANCES THROUGH OPTIMIZATION AND MODELLING TECHNIQUES FUNCTIONAL PROPERTIES OF EXTRUDED FORMULATIONS OF WHEY PROTEIN CONCENTRATE AND CORN STARCH ON-LINE QUALITY ESTIMATION FOR THE COFFEE BATCH ROASTING MECHANICAL PROPERTIES OF EXTRUDED BIODEGRADABLE FILMS OF NATIVE STARCH AND SUGAR CANE FIBRE