Contemporary Food Engineering

New and Published Books

1-10 of 27 results in Contemporary Food Engineering

1. Biopolymer Engineering in Food Processing

   Edited by Vania Regina Nicoletti Telis

   Series: Contemporary Food Engineering

   Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational...

   Published May 24th 2012 by CRC Press
2. Advances in Fruit Processing Technologies

   Edited by Sueli Rodrigues, Fabiano Andre Narciso Fernandes

   Series: Contemporary Food Engineering

   One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing...

   Published May 17th 2012 by CRC Press
3. Thermal Food Processing

   New Technologies and Quality Issues, Second Edition

   Edited by Da-Wen Sun

   Series: Contemporary Food Engineering

   Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume...

   Published May 15th 2012 by CRC Press
4. Operations in Food Refrigeration

   Edited by Rodolfo H. Mascheroni

   Series: Contemporary Food Engineering

   The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the...

   Published May 13th 2012 by CRC Press
5. Physical Properties of Foods

   Novel Measurement Techniques and Applications

   Edited by Ignacio Arana

   Series: Contemporary Food Engineering

   With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is...

   Published February 26th 2012 by CRC Press
6. Engineering Aspects of Cereal and Cereal-Based Products

   Edited by Raquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia

   Series: Contemporary Food Engineering

   Published December 19th 2011 by CRC Press
7. Advances in Food Extrusion Technology

   Edited by Medeni Maskan, Aylin Altan

   Series: Contemporary Food Engineering

   A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book: Introduces the history, nomenclature, and working principles...

   Published October 19th 2011 by CRC Press
8. Handbook of Frozen Food Processing and Packaging, Second Edition

   Edited by Da-Wen Sun

   Series: Contemporary Food Engineering

   Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential...

   Published October 18th 2011 by CRC Press
9. Enhancing Extraction Processes in the Food Industry

   Edited by Nikolai Lebovka, Eugene Vorobiev, Farid Chemat

   Series: Contemporary Food Engineering

   Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption....

   Published September 25th 2011 by CRC Press
10. Emerging Technologies for Food Quality and Food Safety Evaluation

    Edited by Yong-Jin Cho, Sukwon Kang

    Series: Contemporary Food Engineering

    Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to...

    Published March 8th 2011 by CRC Press