Processing Books

New and Published Books

1. Thermal Food Processing

   New Technologies and Quality Issues, Second Edition

   Edited by Da-Wen Sun

   Series: Contemporary Food Engineering

   Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume...

   Published May 15th 2012 by CRC Press
2. 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
3. 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
4. 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
5. 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
6. 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
7. Marine Polysaccharides

   Food Applications

   By Vazhiyil Venugopal

   Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While...

   Published January 23rd 2011 by CRC Press
8. Biosensors in Food Processing, Safety, and Quality Control

   Edited by Mehmet Mutlu

   Series: Contemporary Food Engineering

   This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural...

   Published December 16th 2010 by CRC Press
9. Environmental Effects on Seafood Availability, Safety, and Quality

   Edited by E. Grazyna Daczkowska-Kozon, Bonnie Sun Pan

   Series: Chemical & Functional Properties of Food Components

   An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental Effects on Seafood Availability, Safety, and...

   Published December 13th 2010 by CRC Press
10. 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