Browse Textbooks in Food Engineering & Processing

Food Engineering & Processing

PUBLISHED
Viewing: 1 - 10 of 10
Food Packaging: Principles and Practice, Third Edition
Published:
November 26, 2012
Author(s):
Gordon L. Robertson
Request Evaluation Copy
Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has …
  Hardback
$99.95
Add to cart
Cereal Grains: Laboratory Reference and Procedures Manual
Published:
February 16, 2012
Author(s):
Sergio O. Serna-Saldivar
Request Evaluation Copy
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and …
  Paperback
$59.95
Add to cart
Food Process Engineering Operations
Published:
February 22, 2011
Author(s):
George D. Saravacos; Zacharias B. Maroulis
Request Evaluation Copy
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern …
  Hardback
$88.95
Add to cart
Concepts in Cereal Chemistry
Published:
May 25, 2010
Author(s):
Finlay MacRitchie
Request Evaluation Copy
Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant …
  Paperback
$76.95
Add to cart
Cereal Grains: Properties, Processing, and Nutritional Attributes
Published:
May 17, 2010
Author(s):
Sergio O. Serna-Saldivar
Request Evaluation Copy
While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration …
  Hardback
$109.95
Add to cart
Poultry Meat Processing, Second Edition
Published:
February 09, 2010
Editor(s):
Casey M. Owens; Christine Alvarado; Alan R. Sams
Request Evaluation Copy
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the …
  Hardback
$109.95
Add to cart
Applied Muscle Biology and Meat Science
Published:
May 26, 2009
Editor(s):
Min Du; Richard J. McCormick
Request Evaluation Copy
Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion …
  Hardback
$119.95
Add to cart
Food Packaging Science and Technology
Published:
April 01, 2008
Author(s):
Dong Sun Lee; Kit L. Yam; Luciano Piergiovanni
Request Evaluation Copy
With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. …
  Hardback
$104.95
Add to cart
Math Concepts for Food Engineering, Second Edition
Published:
March 17, 2008
Author(s):
Richard W. Hartel; D.B. Hyslop; Robin K. Connelly; T.A. Howell Jr.
Request Evaluation Copy
A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can …
  Paperback
$41.95
Add to cart
Food Engineering Laboratory Manual
Published:
May 22, 1997
Author(s):
Gustavo V. Barbosa-Canovas; Li Ma; Blas J. Barletta
Request Evaluation Copy
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, …
  Hardback
$57.95
Add to cart

Chef Ferran Adrià

Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.

On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.

Read more about the fascinating Ferran Adrià.

Or visit Ferran Adrià's YouTube Channel.

Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.

Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition

 


T & F Journals

You can access sample editions and free articles from the home pages of most Taylor & Francis journals, including:

Critical Reviews in Food Science and Nutrition
Free Access to Top 10 Highly-Cited Articles!

 


Looking for a complete online reference library on food science and nutrition?

Our award-winning CRCnetBASE collections provide online access to full libraries of subject-specific handbooks and references

 

STAY CONNECTED

Sign up to receive CRC Press' First Look eAlerts, special discounts and promotions!


Like us on Facebook, join our LinkedIn Group, or follow us on Twitter.

About Us
Resources
Textbooks
Other CRC Press Sites
Featured Authors
STAY CONNECTED
Facebook Page for CRC Press Twitter Page for CRC Press You Tube Channel for CRC Press LinkedIn Page for CRC Press Google Plus Page for CRC Press
Sign Up for Email Alerts
© 2013 Taylor & Francis Group, LLC. All Rights Reserved. Privacy Policy | Cookie Use | Shipping Policy | Contact Us