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Book Series

Contemporary Food Engneering

Series Editor: Da-Wen Sun

New and Published Books

1-10 of 36 results in Contemporary Food Engneering
  1. Juice Processing

    Quality, Safety and Value-Added Opportunities

    Edited by Victor Falguera, Albert Ibarz

    Series: Contemporary Food Engneering

    The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without...

    Published March 31st 2014 by CRC Press

  2. Engineering Aspects of Food Biotechnology

    Edited by Jose A. Teixeira, Antonio A. Vicente

    Series: Contemporary Food Engneering

    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...

    Published August 28th 2013 by CRC Press

  3. Engineering Aspects of Cereal and Cereal-Based Products

    Edited by Raquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia

    Series: Contemporary Food Engneering

    Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and...

    Published July 14th 2013 by CRC Press

  4. Fermentation Processes Engineering in the Food Industry

    Edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche

    Series: Contemporary Food Engneering

    With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in...

    Published March 26th 2013 by CRC Press

  5. Engineering Aspects of Membrane Separation and Application in Food Processing

    Edited by Gyula Vatai, Erika Bekassy-Molnar, Robert W. Field, Frank Lipnizki

    Series: Contemporary Food Engneering

    During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers...

    Published June 14th 2012 by CRC Press

  6. Agricultural and Biological Engineering Education

    Global Perspectives and Current Practice

    Edited by Umezuruike Linus Opara

    Series: Contemporary Food Engneering

    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...

    Published June 14th 2012 by CRC Press

  7. Membrane Processing of Liquid Foods and Beverages

    Edited by Minh H. Nguyen

    Series: Contemporary Food Engneering

    Designed especially for food technologists and food engineers, this book reviews the progress in individual membrane technologies of the last decade. It includes basic principles and theories, advances in design and operation, food applications, and current trends and developments. It begins with...

    Published June 14th 2012 by CRC Press

  8. Modified Atmosphere and Active Packaging Technologies

    Edited by Ioannis Arvanitoyannis

    Series: Contemporary Food Engneering

    Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP)....

    Published June 11th 2012 by CRC Press

  9. Operations in Food Refrigeration

    Edited by Rodolfo H. Mascheroni

    Series: Contemporary Food Engneering

    The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the...

    Published June 5th 2012 by CRC Press

  10. Biopolymer Engineering in Food Processing

    Edited by Vania Regina Nicoletti Telis

    Series: Contemporary Food Engneering

    Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational...

    Published May 28th 2012 by CRC Press

Forthcoming Books

  1. Food Engineering Handbook: Food Engineering Fundamentals
    Edited by Theodoros Varzakas, Constantina Tzia
    To Be Published November 3rd 2014
  2. Food Engineering Handbook: Food Process Engineering
    Edited by Theodoros Varzakas, Constantina Tzia
    To Be Published November 13th 2014
  3. Food Engineering Handbook, Two Volume Set
    Edited by Theodoros Varzakas, Constantina Tzia
    To Be Published November 19th 2014
  4. Physical Properties: Applications and Effects on Processing Foods and Biological Materials
    Edited by Lamin S. Kassama, Kurt A. Rosenstrater
    To Be Published March 14th 2015
  5. Advances in Postharvest Fruit and Vegetable Technology
    Edited by Ronald Baden Howe Wills, John Brett Golding
    To Be Published April 14th 2015
  6. Engineering Aspects of Food Emulsification and Homogenization
    Edited by Petr Dejmek
    To Be Published April 25th 2015
  7. Engineering Aspects of Membrane Separation and Application in Food Processing
    Edited by Gyula Vatai, Erika Bekassy-Molnar, Robert W. Field, Frank Lipnizki
    To Be Published May 25th 2015
  8. Food Preservation and Food Safety Engineering: A Technological Overview (Volume II of Handbook of Food Processing and Engineering)
    Edited by Theodoros Varzakas, Constantina Tzia
    To Be Published May 25th 2015
  9. Edible Oil Extraction and Processing: Safe, Sustainable, and Environmentally Friendly Methods
    Edited by Michael O. Ngadi
    To Be Published May 25th 2015
  10. Edible Food Packaging: Materials and Processing Technologies
    Edited by Miquel Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, Antonio Augusto Vicente
    To Be Published June 14th 2015

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