Food Engineering Products

Edited by Arun S Mujumdar, Hong-Wei Xiao

This book assembles internationally recognized experts to provide reviews on advanced drying technologies for food. The topics include general discussion of innovative drying technologies and advances in spray, DIC, swell, EHD, impinging steam, superheated steam, pulse combustion, microwave,…

Hardback – 2019-08-15 
CRC Press

Edited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle

Food Bioactives: Functionality and Applications in Human Health helps to address the growing consumer demand for novel functional food products and for high value and nutritionally rich products by focusing on the sources and applications of bioactives from food. The volume looks at the functional…

Hardback – 2019-08-15 
Apple Academic Press

Edited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food…

Hardback – 2019-08-15 
Apple Academic Press

Edited by Adil Gani, F.A. Masoodi, Umar Shah

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients, covering such hydrocolloids as starches, gums, beta-glucan, and protein. The challenges of poor controlled rate of hydration, thickness, decrease in viscosity upon storage and susceptibility…

Hardback – 2019-07-01 
CRC Press

Edited by Tatiana Koutchma

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…

Hardback – 2019-06-11 
CRC Press
Contemporary Food Engineering

Edited by Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated, and with 12 new…

Hardback – 2019-04-19 
CRC Press

By Anu Inkeri Hopia, Erik Cyrus Fooladi

This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday…

Hardback – 2019-04-18 
CRC Press

By C. Anandharamakrishnan, S. Padma Ishwarya

Food Engineers are often responsible for plant operations and manufacturing of high quality food products. Thus they need sound technical knowledge of the various unit operations. This textbook presents the fundamentals of various aspects of food engineering in a reader-friendly approach. In 15…

Hardback – 2019-04-16 
CRC Press

Edited by Amit Kumar Rai, Anu Appaiah KA

Bioactive Compounds in Fermented Foods: Health Aspects discusses the recent advances in health benefits of the various types of bioactive components produced during food fermentation. In recent years, a lot of attention has been given to characterisation of bioactive compounds and their impact on…

Hardback – 2019-04-15 
CRC Press
Food Biology Series

Edited by M. Selvamuthukumaran

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for the production of dry powders from a fluid material by atomization through an atomizer into a hot…

Hardback – 2019-04-01 
CRC Press

Edited by Shabir Ahmad Mir, Annamalai Manickavasagan, Manzoor Ahmad Shah

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This…

Hardback – 2019-03-27 
CRC Press

By Susanta Kumar Das, Madhusweta Das

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided…

Hardback – 2019-03-21 
CRC Press