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Food Engineering Books

You are currently browsing 1–10 of 242 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. The Billionaire's Chef

    Cooking for the Rich and Famished

    By Neal Salisbury

    A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15...

    Published September 3rd 2014 by CRC Press

  2. Microorganisms and Fermentation of Traditional Foods

    Edited by Ramesh C. Ray, Montet Didier

    Series: Food Biology Series

    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and...

    Published August 21st 2014 by CRC Press

  3. Nanoparticle- and Microparticle-based Delivery Systems

    Encapsulation, Protection and Release of Active Compounds

    By David Julian McClements

    Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such...

    Published August 12th 2014 by CRC Press

  4. Food Safety in China

    A Comprehensive Review

    By Linhai Wu, Dian Zhu

    China is the world’s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world’s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China’s current food...

    Published July 29th 2014 by CRC Press

  5. Handbook of Indigenous Foods Involving Alkaline Fermentation

    Edited by Prabir K. Sarkar, M.J. Robert Nout

    Series: Fermented Foods and Beverages Series

    Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the...

    Published July 23rd 2014 by CRC Press

  6. Handbook of Industrial Drying, Fourth Edition

    Edited by Arun S. Mujumdar

    By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of...

    Published July 11th 2014 by CRC Press

  7. Dairy Microbiology and Biochemistry

    Recent Developments

    Edited by Barbaros Ozer, Gülsün Akdemir-Evrendilek

    This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides...

    Published July 9th 2014 by CRC Press

  8. Methods in Food Analysis

    Edited by Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira

    This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The...

    Published June 4th 2014 by CRC Press

  9. Food Composition and Analysis

    Methods and Strategies

    Edited by A. K. Haghi, Elizabeth Carvajal-Millan

    This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane...

    Published May 1st 2014 by Apple Academic Press

  10. Novel Techniques in Sensory Characterization and Consumer Profiling

    Edited by Paula Varela, Gastón Ares

    Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application, several novel...

    Published April 23rd 2014 by CRC Press