Food Engineering Books

New and Published Books

1. Local Foods Meet Global Foodways

   Tasting History

   Edited by Benjamin Lawrance, Carolyn de la Peña

   This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates about the role and movement of commodities in the historical and contemporary world. The expert contributions collectively address a fundamental...

   Published January 30th 2012 by Routledge
2. Handbook of Meat and Meat Processing, Second Edition

   Edited by Y. H. Hui

   Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety...

   Published January 10th 2012 by CRC Press
3. Flavor, Fragrance, and Odor Analysis, Second Edition

   Edited by Ray Marsili

   There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor...

   Published December 20th 2011 by CRC Press
4. Lactic Acid Bacteria

   Microbiological and Functional Aspects, Fourth Edition

   Edited by Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

   While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and...

   Published December 12th 2011 by CRC Press
5. 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
6. Food Chains: Quality, Safety and Efficiency in a Challenging World

   Edited by George Baourakis, Prodromos Kalaitzis, Konstadinos Mattas

   Food Chains: Quality, Safety and Efficiency in a Challenging World addresses the many issues facing European food producers and other food chain stakeholders, who endeavour to improve their competitive position in a highly competitive world food market. The Food Chain is one of the main...

   Published October 19th 2011 by Routledge
7. 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
8. 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
9. Edible Coatings and Films to Improve Food Quality, Second Edition

   Edited by Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai

   Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those...

   Published August 23rd 2011 by CRC Press
10. Serving People with Food Allergies

    Kitchen Management and Menu Creation

    By Joel J. Schaefer

    An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store...

    Published June 20th 2011 by CRC Press