Auteur: Maria del Pilar Buera

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Gustavo F. Gutiérrez-López, received his Bachelor of Science in Biochemical Engineering and Master of Science in Food Science and Technology from the Instituto Politécnico Nacional, Mexico and his Master of Science in Food Process Engineering and Ph.D. in Food Engineering from the University of Reading, U.K. He is currently a Professor of Food Engineering and chair of the Ph.D. program in Food Science and Technology at the Escuela Nacional de Ciencias Biológicas of the Instituto Politécnico Nacional, México. Liliana Alamilla-Beltrán, received her Bachelor of Science in Biochemical Engineering from the Instituto Tecnológico de la Paz, México and her Master of Science and Ph D in Food Science from the Instituto Politécnico Nacional, México. She is currently a Professor of Food at the Escuela Nacional de Ciencias Biológicas of the Instituto Politécnico Nacional, México. María del Pilar Buera received her Bachelor of Science in Chemical Sciences from Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (FCEN-UBA), Master of  Science in Food Science and Technology from Universidad Nacional de Mar del Plata, Argentina and her Ph D in Chemical Sciences from  FCEN-UBA, where she is currently Titular Professor and develops activities as main researcher of CONICET, Argentina. Jorge Welti-Chanes, received his bachelor of science in Biochemical Engineering and Master of Science in Food Engineering from the Tecnológico de Monterrey, Mexico and Ph.D. in Chemistry from the University of Valencia, Spain. He is currently Associate Dean at Tecnológico de Monterrey (National School of Engineering and Sciences), México and distinguished Visiting Professor at Texas Christian University and at the Escuela Nacional de Ciencias Biológicas of the Instituto Politécnico Nacional, México. Efrén Parada-Arias, received his Bachelor of Science in Biochemical Engineering and Master of Science in Food Science and Technology from the Instituto Politécnico Nacional, Mexico and his Ph. D. in Food Technology from the Polytechnic University of Valencia, Spain. He has been a Professor of Food Science and Food Engineering at the Escuela Nacional de Ciencias Biológicas, of the Instituto Politécnico Nacional, México and Secretary General of this institute, Director General at Instituto Mexicano del Petróleo and is currently Director General of Centros de Formación para el Trabajo, Secretaría de Educación Pública, México. Gustavo V. Barbosa-Cánovas, a Fulbright Scholar, received his BS in Mechanical Engineering at University of Uruguay; MS and Ph D at University of Massachusetts.  He also received a Honoris Causa Doctorate from Polytechnic University of Cartagena, Spain. He is a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University.




3 Ebooks par Maria del Pilar Buera

Gustavo F. Gutiérrez-López & Liliana Alamilla-Beltrán: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, …
PDF
Anglais
€106.99
Maria del Pilar Buera & Horacio R. Corti: Water Properties of Food, Pharmaceutical, and Biological Materials
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposiu …
PDF
Anglais
DRM
€322.25
Jose Luis Caivano & Maria del Pilar Buera: Color in Food
Controlling, measuring, and ‘designing’ the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. …
PDF
DRM
€125.12