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Browse Food Engineering Titles:
Modifying Flavour in Food
Reviewing recent developments and research, Modifying Flavour in Food begins with a comprehensive introduction followed by chapters on flavoring substances and the extraction of flavorings… read more2007 | Hardback: 978-1-4200-4389-1 (CRC Press)
Handbook of Waste Management and Co-Product Recovery in Food Processing
Volume 1
With its distinguished editor and army of international contributors, Waste Management and Co-Product Recovery in Food Processing reviews the latest developments in this area. The… read more2007 | Hardback: 978-0-8493-9132-3 (CRC Press)
more information about Handbook of Waste Management and Co-Product Recovery in Food Processing
Reducing Salt in Foods
Practical Strategies
Written by a distinguished team of international authors, this collection covers key themes such as the health effects of excessive salt intake and the influence… read more2007 | Hardback: 978-0-8493-9145-3 (CRC Press)
Handbook of Food and Bioprocess Modeling Techniques
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities,… read more2006 | Hardback: 978-0-8247-2671-3 (CRC Press)
more information about Handbook of Food and Bioprocess Modeling Techniques
Managing Allergens in Food
Controlling allergens in food is a matter of increasing importance, especially in the light of recent legislation. Effective control of allergens depends on identifying allergenic… read more2006 | Hardback: 978-0-8493-9153-8 (CRC Press)
Food consumption and disease risk
Consumer-pathogen interactions
Interactions between foodborne pathogenic agents and consumers that affect the risk of consumers catching foodborne diseases are essential knowledge for microbiologists, R&D and QA staff… read more2006 | Hardback: 978-0-8493-9157-6 (CRC Press)
Meat products handbook
Practical science and technology
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based… read more2006 | Hardback: 978-0-8493-8010-5 (CRC Press)
Acrylamide and other hazardous compounds in heat-treated foods
It is now known that heating carbohydrate-rich foods can cause the formation of acrylamide and further research is likely to show that other hazardous compounds… read more2006 | Hardback: 978-0-8493-9096-8 (CRC Press)
more information about Acrylamide and other hazardous compounds in heat-treated foods
Optimizing sweet taste in foods
Sweet taste is often a critical component in a consumer's sensory evaluation of a food product. Optimizing Sweet Taste in Foods summarizes key research on… read more2006 | Hardback: 978-0-8493-7603-0 (CRC Press)
Emerging foodborne pathogens
Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease… read more2006 | Hardback: 978-0-8493-3429-0 (CRC Press)
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Forthcoming Titles:
Food Processing Technology: Principles and Practice, Third Edition
Edited by P. J. Fellows
To be published August 10th 2009
Breaded Fried Foods
By Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
To be published August 20th 2009
Processing Effects on Safety and Quality of Foods
Edited by Enrique Ortega-Rivas
To be published August 24th 2009
Development and Manufacture of Yogurt and Other Functional Dairy Products
By Fatih Yildiz
To be published October 9th 2009
Innovation in Food Engineering: New Techniques and Products
Edited by Claudio P. Ribeiro, Maria Laura PassosDa-Wen Sun
To be published October 30th 2009
Novel Food Processing: Effects on Rheological Functional Properties
Edited by Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. BoyeHosahalli S. Ramaswamy
To be published November 2nd 2009
Development of Products and Packaging for Use in Microwave Ovens
Edited by M. W. Lorence, P. S. Pesheck
To be published November 30th 2009
Operations in Food Refrigeration
By Rodolfo H. Mascheroni
To be published January 15th 2010
Physicochemical Aspects of Food Engineering and Processing
Edited by Sakamon Devahastin
To be published February 15th 2010
Introduction to Cereal Grains: Properties, Processing and Nutritional Attributes
By Sergio O. Serna-Saldivar
To be published February 28th 2010
Introduction to Food Process Engineering
By Albert Ibarz, Gustavo V. Barbosa-Canovas
To be published April 15th 2010
Agricultural and Biological Engineering Education: Global Perspectives and Current Practice
Edited by Linus Umezuruike Opara
To be published April 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 April 19th 2010
Membrane Processing of Liquid Foods and Beverages
Edited by Minh H. Nguyen
To be published June 15th 2010
Encyclopedia of Biotechnology in Agriculture and Food (Print Version)
Edited by Dennis R. Heldman
To be published June 15th 2010