Skip to Content

Books by Subject

Food Engineering Books

You are currently browsing 1–10 of 266 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. 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 23rd 2014 by CRC Press

  2. 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 18th 2014 by CRC Press

  3. 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 17th 2014 by CRC Press

  4. 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 15th 2014 by CRC Press

  5. Radio-Frequency Heating in Food Processing

    Principles and Applications

    Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang

    Series: Electro-Technologies for Food Processing Series

    Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating...

    Published December 4th 2014 by CRC Press

  6. 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 3rd 2014 by CRC Press

  7. Differential Scanning Calorimetry

    Applications in Fat and Oil Technology

    Edited by Emma Chiavaro

    Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid...

    Published December 2nd 2014 by CRC Press

  8. Food Engineering Handbook

    Food Engineering Fundamentals

    Edited by Theodoros Varzakas, Constantina Tzia

    Series: Contemporary Food Engineering

    Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat...

    Published December 2nd 2014 by CRC Press

  9. Improving Food Quality with Novel Food Processing Technologies

    Edited by Özlem Tokuşoğlu, Barry G. Swanson

    Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations ....

    Published December 1st 2014 by CRC Press

  10. 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 24th 2014 by CRC Press