Food Engineering Books

New and Published Books

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. Specialty Foods

   Processing Technology, Quality, and Safety

   Edited by Yanyun Zhao

   Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing...

   Published May 21st 2012 by CRC Press
3. Handbook of Fermented Food and Beverage Technology, Second Edition

   Edited by Y. H. Hui

   Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

   Published May 20th 2012 by CRC Press
4. 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
5. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

   Edited by Y. H. Hui, E. Özgül Evranuz

   Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

   Published May 16th 2012 by CRC Press
6. 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
7. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

   Edited by Y. H. Hui, E. Özgül Evranuz

   Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

   Published May 13th 2012 by CRC Press
8. Shelf Life Assessment of Food

   Edited by Maria Cristina Nicoli

   Series: Food Preservation Technology

   Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for...

   Published May 10th 2012 by CRC Press
9. Color in Food

   Technological and Psychophysical Aspects

   Edited by José Luis Caivano, María del Pilar Buera

   Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a...

   Published April 4th 2012 by CRC Press
10. Starch-Based Polymeric Materials and Nanocomposites

    Chemistry, Processing, and Applications

    Edited by Jasim Ahmed, Brijesh K. Tiwari, Syed H. Imam, M.A. Rao

    In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and...

    Published April 3rd 2012 by CRC Press