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Food Engineering Books

You are currently browsing 1–10 of 257 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. Food Engineering Handbook

    Food Process Engineering

    Edited by Theodoros Varzakas, Constantina Tzia

    Series: Contemporary Food Engineering

    Food Engineering Handbook: Food Process Engineering 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 approach, this book examines the thermophysical properties and modeling of...

    Published November 26th 2014 by CRC Press

  2. Food Safety Chemistry

    Toxicant Occurrence, Analysis and Mitigation

    Edited by Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun

    A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...

    Published October 28th 2014 by CRC Press

  3. Food Ethics: The Basics

    By Ronald Sandler

    Series: The Basics

    Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food. It offers an impartial exploration of the most prominent ethical questions relating to food and agriculture including: • Should we eat animals? • Are locally...

    Published October 15th 2014 by Routledge

  4. Cocoa and Coffee Fermentations

    Edited by Rosane F. Schwan, Graham H. Fleet

    Series: Fermented Foods and Beverages Series

    Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their...

    Published October 9th 2014 by CRC Press

  5. Analyzing Sensory Data with R

    By Sebastien Le, Thierry Worch

    Series: Chapman & Hall/CRC The R Series

    Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data. The book helps you find the most appropriate statistical method to tackle your sensory data issue. Covering quantitative, qualitative,...

    Published October 9th 2014 by Chapman and Hall/CRC

  6. Microbial Food Safety and Preservation Techniques

    Edited by V Ravishankar Rai, Jamuna A. Bai

    In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in...

    Published September 26th 2014 by CRC Press

  7. 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

  8. 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

  9. 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

  10. 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