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Food Engineering Books

You are currently browsing 1–10 of 243 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 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 14th 2014 by Routledge

  2. 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 8th 2014 by Chapman and Hall/CRC

  3. 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 25th 2014 by CRC Press

  4. 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 2nd 2014 by CRC Press

  5. 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 20th 2014 by CRC Press

  6. 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 11th 2014 by CRC Press

  7. 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 28th 2014 by CRC Press

  8. 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 22nd 2014 by CRC Press

  9. 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 10th 2014 by CRC Press

  10. 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 8th 2014 by CRC Press