Food Engineering Books

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1. 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)

2. 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)

3. Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition, 4th Edition

   Edited by Atte von Wright, Sampo Lahtinen

   July 2011 | 978-1-4398367-7-4 | Hardback (CRC Press)

4. Biopolymer Engineering in Food Processing

   Edited by Vania Regina Nicoletti Telis

   July 2011 | 978-1-4398449-4-6 | Hardback (CRC Press)

5. Engineering Aspects of Membrane Separation and Application in Food Processing

   Edited by Gyula Vatai, Erika Bekassy-Molnar, Robert W. Field, Frank Lipnizki

   During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers...

   June 2011 | 978-1-4200836-3-7 | Hardback (CRC Press)

6. 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)

7. Physical Properties of Foods: Novel Measurement Techniques and Applications

   Edited by Ignacio Arana

   May 2011 | 978-1-4398353-6-4 | Hardback (CRC Press)

8. Flavor, Fragrance, and Odor Analysis, Second Edition, 2nd Edition

   Edited by Ray Marsili

   Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical...

   May 2011 | 978-1-4398467-3-5 | Hardback (CRC Press)

9. Serving People with Food Allergens: Kitchen Management and Menu Creation

   By Joel Schaefer

   Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies in basic terminology, making it suitable for household use as well. The author provides information on...

   April 2011 | 978-1-4398280-4-5 | Hardback (CRC Press)

10. Radio Frequency Heating in Food Processing: Principles and Applications

    Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang

    As the third book of a series of publications dedicated to electro-technology applications in the food processing industry, this text covers successful radio frequency applications and advances in the milk, fruit juice, poultry, meat, baking and drying industries, and other opportunities where RF...

    April 2011 | 978-1-4398370-4-7 | Hardback (CRC Press)