Food Engineering Books

New and Published Books – Page 3

21. Handbook of Frozen Food Processing and Packaging, Second Edition

    Edited by Da-Wen Sun

    Series: Contemporary Food Engineering

    Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential...

    Published October 18th 2011 by CRC Press
22. Enhancing Extraction Processes in the Food Industry

    Edited by Nikolai Lebovka, Eugene Vorobiev, Farid Chemat

    Series: Contemporary Food Engineering

    Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption....

    Published September 25th 2011 by CRC Press
23. Edible Coatings and Films to Improve Food Quality, Second Edition

    Edited by Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai

    Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those...

    Published August 23rd 2011 by CRC Press
24. Serving People with Food Allergies

    Kitchen Management and Menu Creation

    By Joel J. Schaefer

    An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store...

    Published June 20th 2011 by CRC Press
25. Handbook of Nutraceuticals Volume II

    Scale-Up, Processing and Automation

    By Yashwant Vishnupant Pathak

    Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and...

    Published May 15th 2011 by CRC Press
26. Agriculture in Brazil Yearbook 2010

    Brazil Agrianual

    By Agra FNP Research

    A comprehensive and unique data source on Brazilian agriculture, this annually published volume covers all economical aspects of the industry in fine detail. It represents the dynamics of the sector, dimensions of the activities involved, and their profitability. Providing data on crop areas,...

    Published March 24th 2011 by CRC Press
27. The Politics of Biofuels, Land and Agrarian Change

    Edited by Saturnino Borras Jr., Philip McMichael, Ian Scoones

    Series: Critical Agrarian Studies

    This book addresses key questions on biofuels within agrarian political economy, political sociology and political ecology. Contributions are based on fresh empirical materials from different parts of the world. The book starts with four key questions in agrarian political economy: Who owns what?...

    Published March 23rd 2011 by Routledge
28. Emerging Technologies for Food Quality and Food Safety Evaluation

    Edited by Yong-Jin Cho, Sukwon Kang

    Series: Contemporary Food Engineering

    Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to...

    Published March 8th 2011 by CRC Press
29. Handbook of Food Process Modeling and Statistical Quality Control, Second Edition

    By Mustafa Ozilgen

    Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics...

    Published February 28th 2011 by CRC Press
30. Food Process Engineering Operations

    By George D. Saravacos, Zacharias B. Maroulis

    Series: Contemporary Food Engineering

    A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern...

    Published February 21st 2011 by CRC Press