RegionFood Engineering Books
1-10 of 306 results in Subjects › Food Science & Technology › Food Engineering
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Advances in Food Extrusion Technology
Edited by Medeni Maskan, Aylin Altan
Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction offers the most up-to-date information available. It emphasizes recent advances in extrusion technology and extruder systems and instructs in the proper selection of raw materials and extruders....
August 2011 | 978-1-4398152-0-5 | Hardback (CRC Press)
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Food Analysis by HPLC, Third Edition, 3rd Edition
Edited by Leo M.L. Nollet, Fidel Toldra
The second edition of Food Analysis by HPLC maintains the high standard of quality that made the first edition so successful and highly lauded by food scientists worldwide. Offering comprehensive coverage to nearly all categories of food components that have been analyzed by HPLC, including...
August 2011 | 978-1-4398308-4-0 | Hardback (CRC Press)
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Controlling Salmonella in Poultry Production and Processing
By Scott M. Russell
Salmonella is major pathogen that can result in foodborne illness. This book explains the origin of Salmonella on poultry and offers intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing. The text examines the implications and proper...
July 2011 | 978-1-4398211-0-7 | Hardback (CRC Press)
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Unit Operations in Food Engineering, Second Edition, 2nd Edition
By Albert Ibarz, Gustavo V. Barbosa-Canovas
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most...
July 2011 | 978-1-4398094-4-0 | Hardback (CRC Press)
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Introduction to Food Process Engineering
By Albert Ibarz, Gustavo V. Barbosa-Canovas
A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer via conduction, convection, and radiation. It examines transport phenomena, momentum, energy and mass balances, as well as a new topic...
July 2011 | 978-1-4398091-8-1 | Hardback (CRC Press)
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Handbook of Frozen Food Processing and Packaging, Second Edition, 2nd Edition
Edited by Da-Wen Sun
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the...
July 2011 | 978-1-4398360-4-0 | Hardback (CRC Press)
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Aseptic Processing and Packaging of Food and Beverages: Desktop Reference for Food Industry Practioners, Second Edition, 2nd Edition
By Jairus R. D. David, Ralph H. Graves, Thomas Szemplenski
Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations,...
May 2011 | 978-1-4398071-9-4 | Hardback (CRC Press)
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Microbiological Research and Development for the Food Industry
Edited by Peter J. Taormina
Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, this text provides practical insights into the necessary mechanisms and research of the field. It fuses the business and scientific aspects of microbiological research...
May 2011 | 978-1-4398348-3-1 | Hardback (CRC Press)