Food Engineering Products

  • Trends in Fish Processing Technologies

    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

  • Improving Food Quality with Novel Food Processing Technologies

    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

  • Dietary Fiber and Health

    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

  • Engineering Aspects of Food Biotechnology

    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

  • Managing Food Safety Risks in the Agri-Food Industries

    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

  • Food Safety Chemistry

    Toxicant Occurrence, Analysis and Mitigation

    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

  • State-of-the-Art Technologies in Food Science

    Human Health, Emerging Issues and Specialty Topics

    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

  • High Pressure Processing of Fruit and Vegetable Juices

    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

  • Functional carbohydrates

    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

  • Handbook of Brewing, Third Edition

    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

  • Biopackaging

    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

  • Food Traceability and Authenticity

    Analytical Techniques

    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

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