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Food Engineering Books

You are currently browsing 1–10 of 233 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. 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. 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

  5. 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

  6. 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

  7. Food Safety Management Programs

    Applications, Best Practices, and Compliance

    By Debby Newslow

    The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the...

    Published December 19th 2013 by CRC Press

  8. Probiotics and Prebiotics in Food, Nutrition and Health

    Edited by Semih Otles

    Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in...

    Published December 8th 2013 by CRC Press

  9. Fundamental Food Microbiology, Fifth Edition

    By Bibek Ray, Arun Bhunia

    Golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete...

    Published November 25th 2013 by CRC Press

  10. Surimi and Surimi Seafood, Third Edition

    Edited by Jae W. Park

    Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States...

    Published November 11th 2013 by CRC Press