Food Engineering Products

Edited by Daniela Borda, Anca I. Nicolau, Peter Raspor

This book provides an overview of the modern technologies employed in on- and off-shore fish processing facilities. It details the advances of both primary and secondary fish processing, including high-pressure processing (HPP) as an alternative to thermal treatment and advanced fish preservation…

Hardback – 2017-10-31 
CRC Press

Edited by Özlem Tokuşoğlu, Barry G. Swanson

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations .…

Paperback – 2017-10-31 
CRC Press

Edited by Susan Cho, Nelson Almeida

Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians…

Paperback – 2017-10-31 
CRC Press

Edited by Jose A. Teixeira, Antonio A. Vicente

Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported…

Paperback – 2017-10-31 
CRC Press
Contemporary Food Engineering

By Jan Mei Soon, Richard Baines

Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops,…

Paperback – 2017-10-31 
CRC Press

Edited by Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels…

Paperback – 2017-10-31 
CRC Press

Edited by Murlidhar Meghwal, Megh R. Goyal

There has been a growing interest in the health benefits derived from fruits and vegetables and food products based on them. Many foods contain various phytochemical, flavonoids, fibers, macronutrients and micronutrients, minerals etc., which are very good for health and essential to keep good…

Hardback – 2017-10-30 
Apple Academic Press
Innovations in Agricultural & Biological Engineering

Edited by Milan Houška, Filipa Vinagre Marques da Silva

High pressure processing in one of the fastest growing food processing technologies, retaining almost all the nutrients and health benefits found in the original raw fruit or vegetable. This book reviews and summarizes the latest advances in the novel highpressure processing technique for…

Hardback – 2017-10-27 
CRC Press
Contemporary Food Engineering

Edited by Jian Chen, Yang Zhu, Song Liu

This book covers several major functional carbohydrates widely used in food and other applications. It presents technical details of bio-manufacture, providing direct assistance to researchers and engineers who are interested in applying and producing these carbohydrates. The book first addresses…

Hardback – 2017-10-25 
CRC Press

Edited by Graham G. Stewart, Anne Anstruther, Inge Russell

As with two previous editions, the Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry. Written by an international team of experts recognized for their contributions to brewing science and technology, it also…

Hardback – 2017-10-19 
CRC Press
Food Science and Technology

Edited by Martin Alberto Masuelli

This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf life and…

Hardback – 2017-10-15 
CRC Press

Edited by Didier Montet, Ramesh C. Ray

Food traceability is a growing consumers’ concern worldwide. Traceability is undertaken primarily at the administrative level, and the use of advanced analytical tools does not exist yet. Nevertheless, the determination of geographical origin is a demand of the traceability system for the import…

Hardback – 2017-10-15 
CRC Press
Food Biology Series