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Book Series

Contemporary Food Engineering

Series Editor: Da-Wen Sun

New and Published Books

1-10 of 39 results in Contemporary Food Engineering
  1. Advances in Postharvest Fruit and Vegetable Technology

    Edited by Ron B.H. Wills, John Golding

    Series: Contemporary Food Engineering

    Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers...

    Published June 2nd 2015 by CRC Press

  2. Engineering Aspects of Food Emulsification and Homogenization

    Edited by Marilyn Rayner, Petr Dejmek

    Series: Contemporary Food Engineering

    Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering...

    Published April 24th 2015 by CRC Press

  3. 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 12th 2014 by CRC Press

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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 15th 2012 by CRC Press

Forthcoming Books

  1. Handbook of Food Processing, Two Volume Set
    Edited by Theodoros Varzakas, Constantina Tzia
    To Be Published October 21st 2015
  2. Handbook of Food Processing: Food Preservation
    Edited by Theodoros Varzakas, Constantina Tzia
    To Be Published October 21st 2015
  3. Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes
    Edited by Theodoros Varzakas, Constantina Tzia
    To Be Published October 21st 2015
  4. 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 January 15th 2016
  5. 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 January 15th 2016
  6. Light Scattering Technology for Food Property, Quality and Safety Assessment
    Edited by Renfu Lu
    To Be Published January 26th 2016
  7. Advances in Meat Processing Technology
    Edited by Alaa El-Din A. Bekhit
    To Be Published February 15th 2016
  8. Agricultural and Biological Engineering Education: Global Perspectives and Current Practice
    Edited by Umezuruike Linus Opara
    To Be Published February 26th 2016
  9. Edible Oil Extraction and Processing: Safe, Sustainable, and Environmentally Friendly Methods
    Edited by Michael O. Ngadi
    To Be Published February 26th 2016
  10. Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making
    Edited by Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan
    To Be Published March 1st 2016

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