The Contemporary Food Engineering Series will consist of edited books addressing engineering processes related to food production. Classical unit operations in engineering applied to food manufacturing will be covered as well as such topics including the transport and storage of liquid and solid foods; heating, chilling and freezing of foods; mass transfer in foods; dehydration, thermal processing, non-thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing; packaging, cleaning, and sanitation. The books will be aimed at professional food scientists, academicians researching food engineering problems, and graduate level students.
Effect of Processing on the Content and Bioavailability of Food Antioxidants
Food Biofortification Technologies
Trends in Fish Processing Technologies
Engineering Aspects of Food Biotechnology
Advances in Meat Processing Technology
Henry Jaeger, Oliver Schluter
April 15, 2019
A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through...
Esra Capanoglu Guven, Asli Can Karaca, Beraat Ozcelik
February 15, 2019
It is known that many plant-based foods contain good-for-you antioxidants, but what is still under investigation what impact the common food processing technologies have on the effectiveness of the antioxidants. This book will provide an overview of what is currently known about the influence food...
February 15, 2019
Although there are various books and handbooks related to winemaking technologies edited by various experts in the field, the revolution in winemaking technologies has continued unabated. The world’s greatest wines are not exclusively a result of tradition. The efficient technology, including good...
C. Anandharamakrishnan, S. Parthasarathi
February 04, 2019
The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. This book explains the fundamental principles of nanotechnology and includes a number of case studies of the...
November 15, 2018
Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test...
Ron B.H. Wills, John Golding
June 28, 2018
Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers...
November 27, 2017
Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added...
Daniela Borda, Anca I. Nicolau, Peter Raspor
October 26, 2017
The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish...
Milan Houška, Filipa Vinagre Marques da Silva
October 24, 2017
High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure...
Jose A. Teixeira, Antonio A. Vicente
October 23, 2017
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...
Alaa El-Din A. Bekhit
October 03, 2017
Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high...
Marilyn Rayner, Petr Dejmek
July 01, 2017
Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering...