Skip to Content

Book Series

Contemporary Food Engineering

Series Editor: Da-Wen Sun

New and Published Books

1-10 of 35 results in Contemporary Food Engineering
  1. Food Engineering Handbook, Two Volume Set

    Edited by Theodoros Varzakas, Constantina Tzia

    Series: Contemporary Food Engineering

    Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on...

    Published December 3rd 2014 by CRC Press

  2. Food Engineering Handbook

    Food Engineering Fundamentals

    Edited by Theodoros Varzakas, Constantina Tzia

    Series: Contemporary Food Engineering

    Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat...

    Published December 2nd 2014 by CRC Press

  3. Food Engineering Handbook

    Food Process Engineering

    Edited by Theodoros Varzakas, Constantina Tzia

    Series: Contemporary Food Engineering

    Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of...

    Published November 24th 2014 by CRC Press

  4. Juice Processing

    Quality, Safety and Value-Added Opportunities

    Edited by Victor Falguera, Albert Ibarz

    Series: Contemporary Food Engineering

    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 April 1st 2014 by CRC Press

  5. Engineering Aspects of Food Biotechnology

    Edited by Jose A. Teixeira, Antonio A. Vicente

    Series: Contemporary Food Engineering

    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 29th 2013 by CRC Press

  6. Engineering Aspects of Cereal and Cereal-Based Products

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

    Series: Contemporary Food Engineering

    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 15th 2013 by CRC Press

  7. 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 27th 2013 by CRC Press

  8. 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 12th 2012 by CRC Press

  9. 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 6th 2012 by CRC Press

  10. 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 29th 2012 by CRC Press