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Book Series

Food Preservation Technology

Series Editor: Gustavo V. Barbosa-Canovas

New and Published Books

1-10 of 13 results in Food Preservation Technology
  1. Introduction to Food Process Engineering

    By Albert Ibarz, Gustavo V. Barbosa-Canovas

    Series: Food Preservation Technology

    Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials,...

    Published April 10th 2014 by CRC Press

  2. Shelf Life Assessment of Food

    Edited by Maria Cristina Nicoli

    Series: Food Preservation Technology

    Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for...

    Published May 11th 2012 by CRC Press

  3. Cereal Grains

    Laboratory Reference and Procedures Manual

    By Sergio O. Serna-Saldivar

    Series: Food Preservation Technology

    Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and...

    Published February 16th 2012 by CRC Press

  4. Advances in Fresh-Cut Fruits and Vegetables Processing

    By Olga Martin-Belloso, Robert Soliva Fortuny

    Series: Food Preservation Technology

    Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and...

    Published October 21st 2010 by CRC Press

  5. Cereal Grains

    Properties, Processing, and Nutritional Attributes

    By Sergio O. Serna-Saldivar

    Series: Food Preservation Technology

    While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration...

    Published May 17th 2010 by CRC Press

  6. Water Properties of Food, Pharmaceutical, and Biological Materials

    Edited by Maria del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, Horacio R. Corti

    Series: Food Preservation Technology

    Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter...

    Published January 13th 2006 by CRC Press

  7. Transport Phenomena in Food Processing

    Edited by Jorge Welti-Chanes, Jorge F. Velez-Ruiz

    Series: Food Preservation Technology

    Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a...

    Published December 11th 2002 by CRC Press

  8. Unit Operations in Food Engineering

    By Albert Ibarz, Gustavo V. Barbosa-Canovas

    Series: Food Preservation Technology

    In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most...

    Published October 29th 2002 by CRC Press

  9. Engineering and Food for the 21st Century

    Edited by Jorge Welti-Chanes, Jose Miguel Aguilera

    Series: Food Preservation Technology

    Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial...

    Published March 25th 2002 by CRC Press

  10. Osmotic Dehydration and Vacuum Impregnation

    Applications in Food Industries

    Edited by Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess, Diana Behsnilian

    Series: Food Preservation Technology

    This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at...

    Published June 1st 2001 by CRC Press