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Functional and Specialty Beverage Technology

By P Paquin

This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such…

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March 2009 | Hardback: 978-1-4200-9987-4 (CRC Press)

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Ultraviolet Light in Food Technology

Principles and Applications

By Tatiana Koutchma, Larry J. Forney, Carmen I. MoraruDa-Wen Sun

The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more…

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March 2009 | Hardback: 978-1-4200-5950-2 (CRC Press)

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Kinetic Modeling of Reactions In Foods

By Martinus A.J.S. van Boekel

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes…

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2008 | Hardback: 978-1-57444-614-2 (CRC Press)

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Advances in Deep-Fat Frying of Foods

Edited by Servet Gulum Sumnu, Serpil SahinDa-Wen Sun

Combines Engineering Principles with Biochemistry Knowledge

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop…

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2008 | Hardback: 978-1-4200-5558-0 (CRC Press)

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Extracting Bioactive Compounds for Food Products

Theory and Applications

Edited by M. Angela A. Meireles

Details the Engineering Aspects of Bioactive Compound Extraction Processes

The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to…

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2008 | Hardback: 978-1-4200-6237-3 (CRC Press)

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Optimization in Food Engineering

Edited by Ferruh Erdogdu

While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization…

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2008 | Hardback: 978-1-4200-6141-3 (CRC Press)

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Energy Efficiency and Management in Food Processing Facilities

By Lijun Wang

Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs…

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2008 | Hardback: 978-1-4200-6338-7 (CRC Press)

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Food Processing Operations Modeling

Design and Analysis, Second Edition, 2nd Edition

By Soojin Jun, Joseph M. Irudayaraj

The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access…

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2008 | Hardback: 978-1-4200-5553-5 (CRC Press)

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Advances in Food Dehydration

Edited by Cristina Ratti

Comprehensive Assessment of This Globally Relevant Practice

As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result…

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2008 | Hardback: 978-1-4200-5252-7 (CRC Press)

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Using Cereal Science and Technology for the Benefit of Consumers

Proceedings of the 12th International ICC Cereal and Bread Congress 24-26 May, 2004

Edited by Stanley P. Cauvain, Linda S. Young, S. Salmon

The Latest News in Cereal Technology

Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this…

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2008 | Paperback: 978-1-4200-8408-5 (CRC Press)

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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