Contemporary Food Engineering

New and Published Books

1-10 of 34 results in Contemporary Food Engineering

1. Fermentation Processes Engineering in the Food Industry

   Edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche

   Series: Contemporary Food Engineering

   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
2. 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 Engineering

   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
3. Agricultural and Biological Engineering Education

   Global Perspectives and Current Practice

   Edited by Umezuruike Linus Opara

   Series: Contemporary Food Engineering

   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
4. Membrane Processing of Liquid Foods and Beverages

   Edited by Minh H. Nguyen

   Series: Contemporary Food Engineering

   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
5. Modified Atmosphere and Active Packaging Technologies

   Edited by Ioannis Arvanitoyannis

   Series: Contemporary Food Engineering

   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
6. Operations in Food Refrigeration

   Edited by Rodolfo H. Mascheroni

   Series: Contemporary Food Engineering

   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
7. Biopolymer Engineering in Food Processing

   Edited by Vania Regina Nicoletti Telis

   Series: Contemporary Food Engineering

   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
8. Advances in Fruit Processing Technologies

   Edited by Sueli Rodrigues, Fabiano Andre Narciso Fernandes

   Series: Contemporary Food Engineering

   One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing...

   Published May 17th 2012 by CRC Press
9. Thermal Food Processing

   New Technologies and Quality Issues, Second Edition

   Edited by Da-Wen Sun

   Series: Contemporary Food Engineering

   Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume...

   Published May 15th 2012 by CRC Press
10. Physical Properties of Foods

    Novel Measurement Techniques and Applications

    Edited by Ignacio Arana

    Series: Contemporary Food Engineering

    With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is...

    Published February 26th 2012 by CRC Press