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Food Science & Technology Books

You are currently browsing 1–10 of 741 new and published books in the subject of Food Science & Technology — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books

  1. Novel Food Preservation and Microbial Assessment Techniques

    Edited by Ioannis S. Boziaris

    Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor...

    Published April 13th 2014 by CRC Press

  2. 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 9th 2014 by CRC Press

  3. Postharvest Technology and Food Process Engineering

    By Amalendu Chakraverty, R. Paul Singh

    Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest...

    Published April 3rd 2014 by CRC Press

  4. Probiotic Bacteria

    Fundamentals, Therapy, and Technological Aspects

    Edited by J. Paulo Sousa e Silva, Ana Cristina Freitas

    Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications...

    Published April 1st 2014 by Pan Stanford Publishing

  5. 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 March 31st 2014 by CRC Press

  6. Introduction to Advanced Food Process Engineering

    Edited by Jatindra Kumar Sahu

    Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of...

    Published March 23rd 2014 by CRC Press

  7. Ultra Performance Liquid Chromatography Mass Spectrometry

    Evaluation and Applications in Food Analysis

    Edited by Mu Naushad, Mohammad Rizwan Khan

    Due to its high sensitivity and selectivity, liquid chromatography–mass spectrometry (LC–MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry:...

    Published March 17th 2014 by CRC Press

  8. Seafood and Freshwater Toxins

    Pharmacology, Physiology, and Detection, Third Edition

    Edited by Luis M. Botana

    The last few years have brought about many changes in the field of marine and freshwater toxins, with advances in analytical technology and the realization that these toxins are a global issue. Offering a complete reference guide, Seafood and Freshwater Toxins: Pharmacology, Physiology, and...

    Published March 11th 2014 by CRC Press

  9. Cocoa Production and Processing Technology

    By Emmanuel Ohene Afoakwa

    One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed...

    Published February 20th 2014 by CRC Press

  10. Ohmic Heating in Food Processing

    Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim

    Series: Electro-Technologies for Food Processing Series

    Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic...

    Published February 13th 2014 by CRC Press