Food Engineering Books

New and Published Books – Page 27

261. Baked Goods Freshness

     Technology, Evaluation, and Inhibition of Staling

     Edited by Ronald Hebeda

     Series: Food Science and Technology

     This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of...

     Published April 29th 1996 by CRC Press
262. Aseptic Processing and Packaging of Food and Beverages

     Desktop Reference for Food Industry Practioners, Second Edition

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

     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,...

     Published February 5th 1996 by CRC Press
263. Principles of Modified-Atmosphere and Sous Vide Product Packaging

     Edited by Jeffrey M. Farber, Karen Dodds

     This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/...

     Published October 11th 1995 by CRC Press
264. Food Process Design and Evaluation

     Edited by Rakesh K. Singh

     This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of...

     Published May 23rd 1995 by CRC Press
265. Analyzing Food for Nutrition Labeling and Hazardous Contaminants

     Edited by Ike Jeon

     Series: Food Science and Technology

     This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all...

     Published December 15th 1994 by CRC Press
266. Aseptic Processing of Foods

     By Helmut Reuter

     Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods. This recent book, prepared by a team of European specialists, provides a detailed guide and reference to aseptic food processing technology. All aspects are presented...

     Published October 5th 1993 by CRC Press
267. Mechanisms of Taste Transduction

     By Sidney A. Simon, Stephen D. Roper

     Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of...

     Published July 22nd 1993 by CRC Press
268. Winemaking Basics

     By C S Ough

     Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country's leading enologists, Winemaking Basics explains in easily understandable language the fundamental...

     Published April 23rd 1992 by CRC Press
269. Plastics in Food Packaging Conference

     By Plastics Instit

     Published June 13th 1991 by CRC Press
270. Food Processing Operations and Scale-up

     By Kenneth J. Valentas, J. Peter Clark, Leon Levin

     Series: Food Science and Technology

     Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,...

     Published November 18th 1990 by CRC Press