Product Development Books

1-10 of 110 results in Subjects › Food Science & Technology › Food Engineering › Product Development

1. Advances in Food Extrusion Technology

   Edited by Medeni Maskan, Aylin Altan

   Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction offers the most up-to-date information available. It emphasizes recent advances in extrusion technology and extruder systems and instructs in the proper selection of raw materials and extruders....

   August 2011 | 978-1-4398152-0-5 | Hardback (CRC Press)

2. Unit Operations in Food Engineering, Second Edition

   By Albert Ibarz, Gustavo V. Barbosa-Canovas

   In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most...

   July 2011 | 978-1-4398094-4-0 | Hardback (CRC Press)

3. Introduction to Food Process Engineering

   By Albert Ibarz, Gustavo V. Barbosa-Canovas

   A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer via conduction, convection, and radiation. It examines transport phenomena, momentum, energy and mass balances, as well as a new topic...

   July 2011 | 978-1-4398091-8-1 | Hardback (CRC Press)

4. Microbiological Research and Development for the Food Industry

   Edited by Peter J. Taormina

   Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, this text provides practical insights into the necessary mechanisms and research of the field. It fuses the business and scientific aspects of microbiological research...

   May 2011 | 978-1-4398348-3-1 | Hardback (CRC Press)

5. Physical Properties of Foods: Novel Measurement Techniques and Applications

   Edited by Ignacio Arana

   May 2011 | 978-1-4398353-6-4 | Hardback (CRC Press)

6. Flavor, Fragrance, and Odor Analysis, Second Edition

   Edited by Ray Marsili

   Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical...

   May 2011 | 978-1-4398467-3-5 | Hardback (CRC Press)

7. Radio Frequency Heating in Food Processing: Principles and Applications

   Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang

   As the third book of a series of publications dedicated to electro-technology applications in the food processing industry, this text covers successful radio frequency applications and advances in the milk, fruit juice, poultry, meat, baking and drying industries, and other opportunities where RF...

   April 2011 | 978-1-4398370-4-7 | Hardback (CRC Press)

8. Handbook of Nutraceuticals: Volume II: Scale-Up, Processing and Automation

   By Yashwant Vishnupant Pathak

   Focusing on the scale up, processing, and automation of nutraceutical production under cGMP production regulations, this volume introduces processing techniques including homogenization, particle size reduction, emulsification, and cell disruption as well as high shear fluid processing with high...

   March 2011 | 978-1-4398236-8-2 | Hardback (CRC Press)
9. 

   Food Process Engineering Operations

   By George D. Saravacos, Zacharias B. Maroulis

   Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations,...

   February 2011 | 978-1-4200835-3-8 | Hardback (CRC Press)
10. 

    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...

    January 2011 | 978-1-4398148-6-4 | Hardback (CRC Press)