Publisher of Humanities, Social Science & STEM Books

View All Book Series

BOOK SERIES


Contemporary Food Engineering


About the Series

The Contemporary Food Engineering Series will consist of edited books addressing engineering processes related to food production. Classical unit operations in engineering applied to food manufacturing will be covered as well as such topics including the transport and storage of liquid and solid foods; heating, chilling and freezing of foods; mass transfer in foods; dehydration, thermal processing, non-thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing; packaging, cleaning, and sanitation. The books will be aimed at professional food scientists, academicians researching food engineering problems, and graduate level students.

55 Series Titles

Per Page
Sort

Display
Agricultural and Biological Engineering Education: Global Perspectives and Current Practice

Agricultural and Biological Engineering Education: Global Perspectives and Current Practice

1st Edition

Forthcoming

Umezuruike Linus Opara
January 01, 2021

In response to increased global concern over food supply, access, quality, and safety, this book provides a comprehensive review of existing approaches to agricultural engineering (AE) education and curriculum reform. It book highlights different models of AE education, including the historical...

Physical Properties: Applications and Effects on Processing Foods and Biological Materials

Physical Properties: Applications and Effects on Processing Foods and Biological Materials

1st Edition

Forthcoming

Lamin S. Kassama, Kurt A. Rosenstrater
January 01, 2021

This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research...

Edible Oil Extraction and Processing: Safe, Sustainable, and Environmentally Friendly Methods

Edible Oil Extraction and Processing: Safe, Sustainable, and Environmentally Friendly Methods

1st Edition

Forthcoming

Michael O. Ngadi
January 01, 2021

There have been recent efforts to develop new and improved methods of extracting oils that are environmentally friendly, safe and economically sustainable. This book is an important repository of current knowledge on oil extraction from biomass. It draws state of the art knowledge and experience...

Advances in Processing Technologies of Wine and Related Products

Advances in Processing Technologies of Wine and Related Products

1st Edition

Forthcoming

Baoshan Sun
January 01, 2021

Although there are various books and handbooks related to winemaking technologies edited by various experts in the field, the revolution in winemaking technologies has continued unabated. The world’s greatest wines are not exclusively a result of tradition. The efficient technology, including good...

Membrane Processing of Liquid Foods and Bioproducts

Membrane Processing of Liquid Foods and Bioproducts

1st Edition

Forthcoming

Henry Jaeger, Oliver Schluter
January 01, 2021

A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through...

Engineering Aspects of Food Emulsification and Homogenization

Engineering Aspects of Food Emulsification and Homogenization

1st Edition

Forthcoming

Marilyn Rayner, Petr Dejmek
January 01, 2021

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering...

Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis

1st Edition

Muhammad Kashif Iqbal Khan
November 04, 2019

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost...

Advances in Food Bioproducts and Bioprocessing Technologies

Advances in Food Bioproducts and Bioprocessing Technologies

1st Edition

Monica Lizeth Chavez-Gonzalez, Nagamani Balagurusamy, Cristobal N. Aguilar
October 25, 2019

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and...

Advances in Vinegar Production

Advances in Vinegar Production

1st Edition

Argyro Bekatorou
September 25, 2019

In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a...

Innovative Technologies in Seafood Processing

Innovative Technologies in Seafood Processing

1st Edition

Yesim Ozogul
September 17, 2019

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood...

Advances in Processing Technologies for Bio-based Nanosystems in Food

Advances in Processing Technologies for Bio-based Nanosystems in Food

1st Edition

Óscar L. Ramos, Ricardo N. Pereira, Miguel A. Cerqueria, José A. Teixeira, António A. Vicente
August 09, 2019

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent...

Ultraviolet Light in Food Technology: Principles and Applications

Ultraviolet Light in Food Technology: Principles and Applications

2nd Edition

Tatiana Koutchma
June 06, 2019

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and...

1-12 of 55
AJAX loader