Food Engineering Books

New and Published Books – Page 2

11. Biotechnology of Fungal Genes

    Edited by V. K. Gupta, M. Ayyachamy

    This volume focuses on filamentous fungi and highlights the advances of the past decade, both in methodology and in the understanding of genomic organization and regulation of gene and pathway expression. The approaches and techniques of molecular biology enable us to ask and answer fundamental...

    Published March 7th 2012 by Science Publishers
12. Physical Properties of Foods

    Novel Measurement Techniques and Applications

    Edited by Ignacio Arana

    Series: Contemporary Food Engineering

    With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is...

    Published February 26th 2012 by CRC Press
13. Controlling Salmonella in Poultry Production and Processing

    By Scott M. Russell, Ph.D.

    Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the...

    Published February 15th 2012 by CRC Press
14. Cereal Grains

    Laboratory Reference and Procedures Manual

    By Sergio O. Serna-Saldivar

    Series: Food Preservation Technology

    Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and...

    Published February 15th 2012 by CRC Press
15. 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
16. Handbook of Meat and Meat Processing, Second Edition

    Edited by Y. H. Hui

    Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat...

    Published January 10th 2012 by CRC Press
17. 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
18. 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
19. 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
20. 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