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Browse Food Engineering Titles:
Development and Manufacture of Yogurt and Other Functional Dairy Products
Holistic Approach to Functional Dairy Products
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in…
read moreNovember 2009 | Hardback: 978-1-4200-8207-4 (CRC Press)
more information about Development and Manufacture of Yogurt and Other Functional Dairy Products
Innovation in Food Engineering
New Techniques and Products
Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and…
read moreNovember 2009 | Hardback: 978-1-4200-8606-5 (CRC Press)
Processing Effects on Safety and Quality of Foods
Covers a Host of Groundbreaking Techniques
Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downsideżit can break…
read moreOctober 2009 | Hardback: 978-1-4200-6112-3 (CRC Press)
more information about Processing Effects on Safety and Quality of Foods
Breaded Fried Foods
Comprehensive Coverage of an Ever-Growing Industry
Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation…
read moreSeptember 2009 | Hardback: 978-0-8493-1461-2 (CRC Press)
Development of Products and Packaging for Use in Microwave Ovens
The efficient design of microwave food products and associated packaging materials for optimum food quality and safety requires a vast array of knowledge described in…
read moreSeptember 2009 | Hardback: 978-1-4398-0207-6 (CRC Press)
more information about Development of Products and Packaging for Use in Microwave Ovens
Food Processing Technology
Principles and Practice, Third Edition, 3rd Edition
July 2009 | Paperback: 978-1-4398-0821-4 (CRC Press)
An Integrated Approach to New Food Product Development
New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the…
read moreJune 2009 | Hardback: 978-1-4200-6553-4 (CRC Press)
more information about An Integrated Approach to New Food Product Development
Engineering Aspects of Thermal Food Processing
Access the Latest Advances in Food Quality Optimization and Safety Assurance
Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that…
read moreJune 2009 | Hardback: 978-1-4200-5858-1 (CRC Press)
more information about Engineering Aspects of Thermal Food Processing
Food Properties Handbook, Second Edition
2nd Edition
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the…
read moreMay 2009 | Hardback: 978-0-8493-5005-4 (CRC Press)
more information about Food Properties Handbook, Second Edition
Applied Muscle Biology and Meat Science
Many of the difficulties that meat and animal scientists face when attempting to address specific problems--such as stress susceptibility and poor meat quality in swine--stem…
read moreMay 2009 | Hardback: 978-1-4200-9272-1 (CRC Press)
more information about Applied Muscle Biology and Meat Science
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Forthcoming Titles:
Bleaching and Purifying Fats and Oils: Theory and Practice, Second Edition
Edited by Gary List
To be published December 15th 2009
Practical Guide to Vegetable Oil Processing
By Monoj K. Gupta
To be published December 15th 2009
Novel Food Processing: Effects on Rheological and Functional Properties
Edited by Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. BoyeHosahalli S. Ramaswamy
To be published December 22nd 2009
Freeze-drying of Pharmaceutical and Food Products
Edited by T. C. Hua, B. L. Liu, H. Zhang
To be published February 11th 2010
Mathematical Modeling of Food Processing
Edited by Mohammed M. Farid
To be published February 17th 2010
Introduction to Cereal Grains: Properties, Processing and Nutritional Attributes
By Sergio O. Serna-Saldivar
To be published March 29th 2010
Introduction to Food Process Engineering
By Albert Ibarz, Gustavo V. Barbosa-Canovas
To be published May 15th 2010
Concepts in Cereal Chemistry
By Finlay MacRitchie
To be published June 15th 2010
Physicochemical Aspects of Food Engineering and Processing
Edited by Sakamon Devahastin
To be published June 15th 2010
Encyclopedia of Biotechnology in Agriculture and Food (Print Version)
By Dennis R. Heldman
To be published June 15th 2010
Unit Operations in Food Engineering, Second Edition
By Albert Ibarz, Gustavo V. Barbosa-Canovas
To be published July 15th 2010
Agricultural and Biological Engineering Education: Global Perspectives and Current Practice
Edited by Umezuruike Linus Opara
To be published July 26th 2010
Handbook of Food Process Modeling and Control, Second Edition
By Mustafa Ozilgen
To be published August 15th 2010
Aseptic Processing and Packaging of Food and Beverages: Desktop Reference for Food Industry Practioners, Second Edition
By Jairus R. D. David, Ralph H. Graves, Thomas Szemplenski
To be published August 15th 2010
Advances in Food Extrusion Technology
Edited by Medeni Maskan, Aylin AltanDa-Wen Sun
To be published September 15th 2010
Cereal Grains: Assessing and Managing Quality
Edited by C. Wrigley, I. Batey, F. Bekes
To be published October 15th 2010