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Browse Food Engineering Titles:
Food Protein Analysis
Quantitative Effects On Processing
2002 | Hardback: 978-0-8247-0684-5 (CRC Press)
Engineering and Food for the 21st Century
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss… read more2002 | Hardback: 978-1-56676-963-1 (CRC Press)
more information about Engineering and Food for the 21st Century
Extrusion Cooking
Technology and Applications
Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology. It examines extruders and… read more2001 | Hardback: 978-0-8493-1207-6 (CRC Press)
Food Process Modelling
The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major… read more2001 | Hardback: 978-0-8493-1224-3 (CRC Press)
Frying
Improving Quality
Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics… read more2001 | Hardback: 978-0-8493-1208-3 (CRC Press)
Thermal Technologies in Food Processing
New packaging media such as flexible trays, pouches, and glass containers have superceded traditional canning with great results. The availability of such packaging opportunities… read more2001 | Hardback: 978-0-8493-1216-8 (CRC Press)
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Baking Problems Solved
When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Written by two of… read more2001 | Hardback: 978-0-8493-1221-2 (CRC Press)
Cereals Processing Technology
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, Cereals Processing Technology… read more2001 | Hardback: 978-0-8493-1219-9 (CRC Press)
Biscuit, Cracker, and Cookie Recipes for the Food Industry
Getting the basic formula correct is fundamental to product development and quality. Biscuit, Cracker, and Cookie Recipes for the Food Industry is a comprehensive collection… read more2001 | Hardback: 978-0-8493-1220-5 (CRC Press)
more information about Biscuit, Cracker, and Cookie Recipes for the Food Industry
Poultry Meat Processing
Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and… read more2000 | Hardback: 978-0-8493-0120-9 (CRC Press)
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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