Food Engineering Books

New and Published Books – Page 5

41. Encyclopedia of Biotechnology in Agriculture and Food (Print Version)

    Edited by Dennis R. Heldman, Dallas G. Hoover, Matthew B. Wheeler

    The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing. So that...

    Published July 15th 2010 by CRC Press
42. Cereal Grains

    Assessing and Managing Quality

    Edited by C. Wrigley, I. Batey, F. Bekes

    Series: Woodhead Press

    A convenient and comprehensive overview of academic research and industry best practices, this book reviews cereal grain morphology, composition, and use. It covers the characteristics and quality requirements of particular cereals, including wheat, rye, corn, and rice. It also examines the use of...

    Published July 6th 2010 by CRC Press
43. Sensory Analysis for Food and Beverage Quality Control

    A Practical Guide

    Edited by D. Kilcast

    Series: Woodhead Press

    Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by...

    Published July 6th 2010 by CRC Press
44. Chemical Deterioration and Physical Instability of Food and Beverages

    Edited by L. Skibsted, J. Risbo, M Andersen

    Series: Woodhead Press

    For a food product to be a success, it must be stable throughout shelf life. Deterioration due to chemical changes and alterations or physical instability are not always recognized, yet can be as problematic as microbial spoilage. This book provides a review of key topics in this area. It starts by...

    Published May 26th 2010 by CRC Press
45. Improving the Safety and Quality of Milk

    Volume Two, Improving Quality in Milk Products

    Edited by M. Griffiths

    Series: Woodhead Press

    Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the Safety and Quality of Milk provides a...

    Published May 26th 2010 by CRC Press
46. Sensory Shelf Life Estimation of Food Products

    By Guillermo Hough

    Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life. Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food...

    Published May 24th 2010 by CRC Press
47. Concepts in Cereal Chemistry

    By Finlay MacRitchie

    Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant...

    Published May 24th 2010 by CRC Press
48. Mathematical Modeling of Food Processing

    Edited by Mohammed M. Farid

    Series: Contemporary Food Engineering

    Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and...

    Published May 20th 2010 by CRC Press
49. Cereal Grains

    Properties, Processing, and Nutritional Attributes

    By Sergio O. Serna-Saldivar

    Series: Food Preservation Technology

    While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration...

    Published May 16th 2010 by CRC Press
50. Postharvest Biology and Technology for Preserving Fruit Quality

    By Daniel Valero, Maria Serrano

    Interest in the postharvest behavior of fruits and vegetables has a history as long as mankind’s. Once we moved past mere survival, the goal of postharvest preservation research became learning how to balance consumer satisfaction with quantity and quality while also preserving nutritional quality....

    Published May 11th 2010 by CRC Press