Browse by Subject
Browse Food Engineering Titles:
The Stability and Shelf-life of Food
The stability of foods and assessment of the shelf-life of foods are major issues for the entire food and drink industry. Companies are experiencing considerable… read more2000 | Hardback: 978-0-8493-0857-4 (CRC Press)
Food Shelf Life Stability
Chemical, Biochemical, and Microbiological Changes
Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.The… read more
2000 | Hardback: 978-0-8493-8976-4 (CRC Press)
Cereal Biotechnology
The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in… read more2000 | Hardback: 978-0-8493-0899-4 (CRC Press)
Managing Frozen Foods
Based on work with more than 30 industrial and academic organizations, including Nestle, Unilever, and Danone, this book provides a unique overview of the entire… read more2000 | Hardback: 978-0-8493-0844-4 (CRC Press)
Food Processing Technology
Principles and Practice, Second Edition, 2nd Edition
The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the… read more2000 | Hardback: 978-0-8493-0887-1 (CRC Press)
Innovations in Food Processing
The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some… read more2000 | Hardback: 978-1-56676-782-8 (CRC Press)
Trends in Food Engineering
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section… read more2000 | Hardback: 978-1-56676-991-4 (CRC Press)
Fruit and Vegetable Quality
An Integrated View
Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives… read more2000 | Hardback: 978-1-56676-785-9 (CRC Press)
New Ingredients in Food Processing
Biochemistry and Agriculture
The food industry has seen a rapid expansion in the manufacture of tailor-made ingredients for use in secondary processing. This new generation of intermediate food… read more1999 | Hardback: 978-0-8493-0260-2 (CRC Press)
Frying of Food
Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
1999 | Hardback: 978-1-56676-786-6 (CRC Press)
Filter Your Results By Subject
Click any of the links below to control which books are displayed on the left.
Forthcoming Titles:
Development and Manufacture of Yogurt and Other Functional Dairy Products
By Fatih Yildiz
To be published November 20th 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 3rd 2009
Mathematical Modeling of Food Processing
Edited by Mohammed M. Farid
To be published January 20th 2010
Freeze-drying of Pharmaceutical and Food Products
Edited by T. C. Hua, B. L. Liu, H. Zhang
To be published February 11th 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