Forthcoming Food Engineering Books

Forthcoming Books

1. Dietary Fiber and Health

   Edited by Susan Cho, Nelson Almeida

   Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians...

   To Be Published June 12th 2012 by CRC Press
2. 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...

   To Be Published June 13th 2012 by CRC Press
3. Modified Atmosphere and Active Packaging Technologies

   Edited by Ioannis Arvanitoyannis

   Series: Contemporary Food Engineering

   Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP)....

   To Be Published June 25th 2012 by CRC Press
4. Ecosustainable Polymer Nanomaterials for Food Packaging

   Innovative Solutions; Characterization Needs; Safety and Environmental Issues

   Edited by Clara Silvestre, Sossio Cimmino

   Written by experts, this book demonstrates the exciting benefits nanomaterials offer the food industry, including better materials for food packaging and safer foods on supermarket shelves. The book examines the complete life cycle of the packaging based on polymer nanomaterials. It considers the...

   To Be Published July 31st 2012 by CRC Press
5. 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...

   To Be Published September 4th 2012 by CRC Press
6. Innovation in Healthy and Functional Foods

   Edited by Dilip Ghosh, Shantanu Das, Debasis Bagchi, R.B. Smarta

   Functional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses the latest innovation models, the regulatory framework around innovation, and social issues related to consumer perspectives on innovation versus the need...

   To Be Published September 24th 2012 by CRC Press
7. Food Safety Regulatory Compliance

   Catalyst for a Lean and Sustainable Food Supply Chain

   By Preston W. Blevins

   Series: Resource Management

   The global sourcing of ingredients has created complex supply chains, significant management challenges, and additional regulatory compliance requirements. This has placed tremendous pressure on food manufacturers, many of whom lack the knowledge, concepts, techniques and procedures to...

   To Be Published November 1st 2012 by CRC Press
8. Handbook of Aseptic Processing and Packaging, Second Edition

   By Jairus R. D. David, Ralph H. Graves, Thomas Szemplenski

   Since the publication of the first edition of this bestseller, more than 200 new aseptic fillers have been installed and significant changes have taken place in a number of aseptic processing and packaging areas. This practical new edition explores current technologies, discusses why they are used...

   To Be Published November 18th 2012 by CRC Press
9. Food Analysis by HPLC, Third Edition

   Edited by Leo M.L. Nollet, Fidel Toldra

   This third edition maintains the high quality that made the previous editions so successful and lauded by food scientists worldwide. It offers comprehensive coverage in nearly all categories of food components analyzed by HPLC, including amino acids, peptides, proteins (proteomics), neutral lipids,...

   To Be Published November 28th 2012 by CRC Press
10. Microbiological Examination Methods of Food and Water

    A Laboratory Manual

    By Neusely da Silva, Valéria Christina Junqueira, Marta Hirotomi Taniwaki, Renato Abeilar Romeiro Gomes

    Illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. The didactic setup and the visualization of...

    To Be Published November 30th 2012 by CRC Press