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Browse Food Engineering Titles:
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)
Improving traceability in food processing and distribution
In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning… read more2006 | Hardback: 978-0-8493-9160-6 (CRC Press)
more information about Improving traceability in food processing and distribution
The Chorleywood Bread Process
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which… read more2006 | Hardback: 978-0-8493-9131-6 (CRC Press)
Improving the fat content of foods
As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality… read more2006 | Hardback: 978-0-8493-9208-5 (CRC Press)
Detecting allergens in food
Allergens pose a serious risk to consumers, making effective detection methods a priority for the food industry. Bringing together key experts in the field, this… read more2006 | Hardback: 978-0-8493-2574-8 (CRC Press)
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost… read more2005 | Hardback: 978-0-8493-9847-6 (CRC Press)
more information about Handbook of Food Science, Technology, and Engineering - 4 Volume Set
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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