Browse by Subject
Browse Food Engineering Titles:
Ultraviolet Light in Food Technology
Principles and Applications
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…
read moreMarch 2009 | Hardback: 978-1-4200-5950-2 (CRC Press)
Kinetic Modeling of Reactions In Foods
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…
read more2008 | Hardback: 978-1-57444-614-2 (CRC Press)
more information about Kinetic Modeling of Reactions In Foods
Advances in Deep-Fat Frying of Foods
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…
read more2008 | Hardback: 978-1-4200-5558-0 (CRC Press)
Extracting Bioactive Compounds for Food Products
Theory and Applications
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…
read more2008 | Hardback: 978-1-4200-6237-3 (CRC Press)
more information about Extracting Bioactive Compounds for Food Products
Optimization in Food Engineering
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…
read more2008 | Hardback: 978-1-4200-6141-3 (CRC Press)
Energy Efficiency and Management in Food Processing Facilities
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…
read more2008 | Hardback: 978-1-4200-6338-7 (CRC Press)
more information about Energy Efficiency and Management in Food Processing Facilities
Food Processing Operations Modeling
Design and Analysis, Second Edition, 2nd Edition
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…
read more2008 | Hardback: 978-1-4200-5553-5 (CRC Press)
Advances in Food Dehydration
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…
read more2008 | Hardback: 978-1-4200-5252-7 (CRC Press)
Using Cereal Science and Technology for the Benefit of Consumers
Proceedings of the 12th International ICC Cereal and Bread Congress 24-26 May, 2004
The Latest News in Cereal TechnologyAssembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this…
read more2008 | Paperback: 978-1-4200-8408-5 (CRC Press)
more information about Using Cereal Science and Technology for the Benefit of Consumers
Food Packaging Science and Technology
With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as… read more2008 | Hardback: 978-0-8247-2779-6 (CRC Press)
more information about Food Packaging Science and Technology
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