Food Engineering Products

  • Foodborne Pathogens and Food Safety

    Edited by Md. Latiful Bari, Dike O. Ukuku

    Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other…

    Hardback – 2015-11-14 
    CRC Press
    Food Biology Series

  • Indigenous Fermented Foods of South Asia

    Edited by V.K. Joshi

    In addition to its nutritive, safety, and preservative effects, fermentation of food adds value to agricultural raw materials, thus providing a source of income and generating employment. This book covers different aspects of traditional fermented foods of South Asia. It covers the indigenous…

    Hardback – 2015-11-12 
    CRC Press
    Fermented Foods and Beverages Series

  • Sensory Evaluation Techniques, Fifth Edition

    By Gail Vance Civille, B. Thomas Carr

    The fifth edition of a bestseller, this book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. The new edition has undergone a comprehensive reorganization, revision, and updating.…

    Hardback – 2015-11-10 
    CRC Press

  • Handbook of Vegetable Preservation and Processing, Second Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on…

    Hardback – 2015-11-05 
    CRC Press
    Food Science and Technology

  • Functional Food Ingredients and Nutraceuticals

    Processing Technologies, Second Edition

    Edited by John Shi

    This book introduces the "green" separation processes and stabilization technologies that been developed to address consumer’s concerns on quality and safety issues. It emphasizes the role of nanotechnology in packaging processes and how nano- and micro-encapsulation technologies are used to…

    Hardback – 2015-11-01 
    CRC Press

  • Enzymes in Food and Beverage Processing

    Edited by Muthusamy Chandrasekaran

    In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries, application of…

    Hardback – 2015-10-26 
    CRC Press

  • Valorization of Wine Making By-Products

    By Matteo Bordiga, PhD

    Vine cultivation and the wine making process generate a significant number of waste by-products. including pruning, stem, pomace and seeds, carbon dioxide, and wastewater. Efficient utilization of food processing by-products represents challenges for the profitability of the food industry. Efforts…

    Hardback – 2015-10-21 
    CRC Press

  • Handbook of Food Processing, Two Volume Set

    Edited by Theodoros Varzakas, Constantina Tzia

    Authored by world experts, the Handbook of Food Processing and Engineering discusses the basic principles and applications of major commercial food processing technologies. The book’s second volume, discusses various food preservation processes including blanching, pasteurization, chilling,…

    Hardback – 2015-10-20 
    CRC Press
    Contemporary Food Engineering

  • Handbook of Food Processing

    Food Preservation

    Edited by Theodoros Varzakas, Constantina Tzia

    This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations…

    Hardback – 2015-10-20 
    CRC Press
    Contemporary Food Engineering

  • Handbook of Food Processing

    Food Safety, Quality, and Manufacturing Processes

    Edited by Theodoros Varzakas, Constantina Tzia

    This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations…

    Hardback – 2015-10-20 
    CRC Press
    Contemporary Food Engineering

  • Fermented Foods, Part I

    Biochemistry & Biotechnology

    Edited by Didier Montet, Ramesh C. Ray

    Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food…

    Hardback – 2015-10-14 
    CRC Press

  • Meat Quality

    Genetic and Environmental Factors

    Edited by Wieslaw Przybylski, PhD, David Hopkins, PhD

    This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for beef, pigs, and sheep. This comprehensive book addresses the whole range of factors related to the welfare, animal nutrition, pre-slaughter marketing,…

    Hardback – 2015-10-05 
    CRC Press
    Chemical & Functional Properties of Food Components

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