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Innovation in Food Engineering
New Techniques and Products
Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and…
read moreNovember 2009 | Hardback: 978-1-4200-8606-5 (CRC Press)
Food Identity Preservation and Traceability
Safer Grains
A Practical Roadmap to IPT Integration
From baby formula and peanut butter, to E. coli-tainted peppers and salmonella-tainted pistachios, no food product or means of its…
read moreOctober 2009 | Hardback: 978-1-4398-0486-5 (CRC Press)
more information about Food Identity Preservation and Traceability
Handbook of Organic Food Safety and Quality
With increased consumer pressure to reduce the use of pesticides, fertilizers, veterinary medicines and growth promoters in food production systems, demand for organic food continues… read more2007 | Hardback: 978-0-8493-9154-5 (CRC Press)
more information about Handbook of Organic Food Safety and Quality
Handbook of Beef Safety and Quality
Make sure your beef harvest, production, and processing methods meet the highest standardsHandbook of Beef Safety and Quality is a comprehensive guide… read more
2007 | Paperback: 978-1-56022-324-5 (CRC Press)
Food Plant Sanitation
Design, Maintenance, and Good Manufacturing Practices
Prevention of food borne illnesses, reduction of product spoilage, and improvements to product quality are ongoing concerns in the food manufacturing industry. Providing broad but… read more2006 | Hardback: 978-0-8493-4197-7 (CRC Press)
Food Processing
Principles and Applications
Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and… read more2005 | Hardback: 978-1-58716-008-0 (CRC Press)
The Microwave Processing of Foods
With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile… read more2005 | Hardback: 978-0-8493-3442-9 (CRC Press)
Novel Food Processing Technologies
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food… read more2004 | Hardback: 978-0-8247-5333-7 (CRC Press)
Improving the thermal processing of foods
The application of heat is both an important method of preserving foods and a way of developing texture, flavor, and color. It has long been… read more2004 | Hardback: 978-0-8493-2549-6 (CRC Press)
more information about Improving the thermal processing of foods
Quality Assurance for the Food Industry
A Practical Approach
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the… read more2003 | Hardback: 978-0-8493-1912-9 (CRC Press)
more information about Quality Assurance for the Food Industry
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Forthcoming Titles:
Handbook of Baking Science and Engineering
By Michele Marcotte
To be published February 13th 2010
Delivering Performance in Food Supply Chains
Edited by C Mena, G Stevens
To be published March 15th 2010
Chemical Deterioration and Physical Instability of Food and Beverages
Edited by L. Skibsted, J. Risbo, M Andersen
To be published June 15th 2010
Food Quality Assurance: Principles and Practices, Second Edition
By Inteaz Alli
To be published June 15th 2010
Handbook of Food Process Modeling and Control, Second Edition
By Mustafa Ozilgen
To be published August 15th 2010
Sensory Analysis for Food and Beverage Quality Control: A Practical Guide
Edited by D. Kilcast
To be published October 15th 2010