Skip to Content

Books by Subject

Food Engineering Books

You are currently browsing 1–10 of 269 new and published books in the subject of Food Engineering — 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. 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. Health Benefits of Fermented Foods and Beverages

    Edited by Jyoti Prakash Tamang

    Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional...

    Published April 7th 2015 by CRC Press

  4. Biology of Foodborne Parasites

    Edited by Lihua Xiao, Una Ryan, Yaoyu Feng

    Series: Food Microbiology

    While a number of introductory books on basic and molecular biology are available, none highlight the foodborne parasitic pathogens. Until now. A state-of-the-art review, Biology of Foodborne Parasites charts significant progress and outlines key biological techniques applied to foodborne parasitic...

    Published April 6th 2015 by CRC Press

  5. Nutrition and Sensation

    Edited by Alan R. Hirsch

    Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of...

    Published March 18th 2015 by CRC Press

  6. Plant Sanitation for Food Processing and Food Service, Second Edition

    By Y. H. Hui

    Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent...

    Published December 16th 2014 by CRC Press

  7. Dairy Microbiology

    A Practical Approach

    Edited by Photis Papademas

    The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major...

    Published December 16th 2014 by CRC Press

  8. 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

  9. Experimental Design and Process Optimization

    By Maria Isabel Rodrigues, Antonio Francisco Iemma

    Experimental Design and Process Optimization delves deep into the design of experiments (DOE). The book includes Central Composite Rotational Design (CCRD), fractional factorial, and Plackett and Burman designs as a means to solve challenges in research and development as well as a tool for the...

    Published December 11th 2014 by CRC Press

  10. Indigenous Fermented Foods of Southeast Asia

    Edited by J. David Owens

    Series: Fermented Foods and Beverages Series

    Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production...

    Published December 10th 2014 by CRC Press