Food Engineering Books

New and Published Books

1. Utilization of Fish Waste

   Edited by Raul Perez Galvez, Jean-Pascal Berge

   The shortage of marine resources calls for the implementation of new technological processes for providing a better utilization of waste and by-products from fisheries and fish processing activities. Most of these by-products are currently used as raw materials for animal feed. It is estimated that...

   Published May 20th 2013 by CRC Press
2. Food Plant Engineering Systems, Second Edition

   By Theunis Christoffel Robberts

   The component parts of a manufacturing system are important. Without peripherals and services such as pumps, boilers, power transmission, water treatment, waste disposal, and efficient lighting, the system will collapse. Food Plant Engineering Systems, Second Edition fills the need for a reference...

   Published February 19th 2013 by CRC Press
3. The Politics of Biofuels, Land and Agrarian Change

   Edited by Saturnino Borras Jr., Philip McMichael, Ian Scoones

   Series: Critical Agrarian Studies

   This book addresses key questions on biofuels within agrarian political economy, political sociology and political ecology. Contributions are based on fresh empirical materials from different parts of the world. The book starts with four key questions in agrarian political economy: Who owns what?...

   Published February 13th 2013 by Routledge
4. The Art of Nutritional Cuisine

   By Vickie A. Vaclavik, Amy Haynes

   Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same...

   Published January 23rd 2013 by CRC Press
5. Ecosustainable Polymer Nanomaterials for Food Packaging

   Innovative Solutions, Characterization Needs, Safety and Environmental Issues

   Edited by Clara Silvestre, Sossio Cimmino

   Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods on supermarket shelves with lower incidences of contamination. Ecosustainable Polymer Nanomaterials for Food Packaging: Innovative Solutions, Characterization Needs,...

   Published January 15th 2013 by CRC Press
6. Microbiological Examination Methods of Food and Water

   A Laboratory Manual

   By Neusely da Silva, Marta Hirotomi Taniwaki, Valéria Christina Junqueira, Neliane Silveira, Maristela da Silva do Nascimento, Renato Abeilar Romeiro Gomes

   Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/...

   Published December 17th 2012 by CRC Press
7. The Working Garde Manger

   By Al Meyer

   A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM...

   Published December 16th 2012 by CRC Press
8. Chef's Guide to Charcuterie

   By Jacques Brevery

   Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide...

   Published December 13th 2012 by CRC Press
9. Local Foods Meet Global Foodways

   Tasting History

   Edited by Benjamin Lawrance, Carolyn de la Peña

   This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates about the role and movement of commodities in the historical and contemporary world. The expert contributions collectively address a fundamental...

   Published December 6th 2012 by Routledge
10. Food Packaging

    Principles and Practice, Third Edition

    By Gordon L. Robertson

    Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has...

    Published November 25th 2012 by CRC Press