Contemporary Food Engineering – serie
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114 produkter
Advances in Vinegar Production
Inbunden, 2019
3082 kr
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In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a …
Innovative Technologies in Seafood Processing
Av Yesim Ozogul
Inbunden, 2019
3082 kr
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While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood …
Agricultural, Biosystems, and Biological Engineering Education
Global Perspectives and Current Practice
Inbunden, 2024
3448 kr
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Agricultural engineering, developed as an engineering discipline underpinned by physics, applies scientific principles, knowledge, and technological innovations in the agricultural and food industries. During the last century, there was exponential growth in engineering developments, which has …
Agricultural, Biosystems, and Biological Engineering Education
Global Perspectives and Current Practice
Häftad, 2026
1178 kr
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Agricultural engineering, developed as an engineering discipline underpinned by physics, applies scientific principles, knowledge, and technological innovations in the agricultural and food industries. During the last century, there was exponential growth in engineering developments, which has …
Food Toxicology and Safety
Food Manufacturing Related Effects
Av Sofia Agriopoulou, Maria Tarapoulouzi
Inbunden, 2025
3082 kr
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Food toxicology deals with the existence of dangerous toxic components that food may contain, and various food-processing contaminants are formed during the production process as a direct result of traditional and emerging food-processing techniques. This book brings together food toxicology and …
Engineering Innovations in Sensory Science
Av Mahendran Radhakrishnan, Anbarasan Rajan
Inbunden, 2025
3083 kr
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Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and …
Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources
Av Mahendran Radhakrishnan, Kamalapreetha Baskaran
Inbunden, 2026
2760 kr
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Combining technical insight with critical analysis, Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential health benefits they …
Insects for Human Consumption
A Safe and Sustainable Food Source
Häftad, 2026
1384 kr
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Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. Focusing on the fundamentals of nutrient obtention and rearing management, it dives into the latest developments in the science behind …
Insects for Human Consumption
A Safe and Sustainable Food Source
Inbunden, 2026
2760 kr
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Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. Focusing on the fundamentals of nutrient obtention and rearing management, it dives into the latest developments in the science behind …
Bioreactor Technology in Food Processing
Av Rosane F. Schwan, V. K. Joshi m. fl.
Häftad, 2026
1208 kr
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Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and …
Innovative Technologies for Meat Processing
Inbunden, 2025
3082 kr
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In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat …
Food Quality Assurance
The Engineering Approach
Av Slim Smaoui, Tanmay Sarkar m. fl.
Inbunden, 2026
3082 kr
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This book focuses on ensuring the highest standards of food quality and safety by bridging the gap between food science and food engineering. It integrates scientific principles with practical engineering solutions to provide a holistic approach to food quality assurance. Beginning with a …
Engineering Aspects of Cereal and Cereal-Based Products
Av Raquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia
E-bok, 2016
1593 kr
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Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and …
Juice Processing
Quality, Safety and Value-Added Opportunities
Av Victor Falguera, Albert Ibarz
E-bok, 2014
1593 kr
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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 …
Handbook of Frozen Food Processing and Packaging
Av Da-Wen Sun
E-bok, 2016
4848 kr
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Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential …
Thermal Food Processing
New Technologies and Quality Issues, Second Edition
Av Da-Wen Sun
E-bok, 2012
1864 kr
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Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume …
Engineering Aspects of Food Biotechnology
Av Jose A. Teixeira, Antonio A. Vicente
E-bok, 2013
1801 kr
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Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported …
Fermentation Processes Engineering in the Food Industry
Av Carlos Ricardo Soccol, Ashok Pandey m. fl.
E-bok, 2013
1593 kr
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With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in …
Biopolymer Engineering in Food Processing
Av Vania Regina Nicoletti Telis
E-bok, 2012
4150 kr
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Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational …
Modified Atmosphere and Active Packaging Technologies
E-bok, 2012
1577 kr
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Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). …
Food Engineering Handbook
Food Process Engineering
Av Theodoros Varzakas, Constantina Tzia
E-bok, 2014
3558 kr
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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 …
Food Engineering Handbook
Food Engineering Fundamentals
Av Theodoros Varzakas, Constantina Tzia
E-bok, 2014
3558 kr
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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 …
Advances in Fruit Processing Technologies
Av Sueli Rodrigues, Fabiano Andre Narciso Fernandes
E-bok, 2012
1905 kr
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One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing …
Emerging Technologies for Food Quality and Food Safety Evaluation
E-bok, 2011
1355 kr
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Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to …
Physical Properties of Foods
Novel Measurement Techniques and Applications
E-bok, 2012
1849 kr
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With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is …
Operations in Food Refrigeration
E-bok, 2012
1905 kr
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The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the …
Engineering Aspects of Milk and Dairy Products
Av Jane Selia dos Reis Coimbra, Jose A. Teixeira
E-bok, 2016
4150 kr
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Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the …
Enhancing Extraction Processes in the Food Industry
Av Nikolai Lebovka, Eugene Vorobiev m. fl.
E-bok, 2016
1247 kr
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Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. …
Advances in Sustainable Meat Technology
Engineering, Quality, and Safety
Av Slim Smaoui, Angelos Vakalopoulos m. fl.
Inbunden, 2026
3448 kr
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This book explores the intersection of innovation and bioprocess technology in meat products and byproducts, offering a comprehensive guide to the latest technological advancements that are transforming the landscape of meat technology.It begins with an insightful overview of the chemistry, …
Advances in Sustainable Meat Technology
Engineering, Quality, and Safety
Av Slim Smaoui, Angelos Vakalopoulos m. fl.
Häftad, 2026
1691 kr
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This book explores the intersection of innovation and bioprocess technology in meat products and byproducts, offering a comprehensive guide to the latest technological advancements that are transforming the landscape of meat technology.It begins with an insightful overview of the chemistry, …
