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Contemporary Food Engineering


About the Series

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.

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Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis

1st Edition

Forthcoming

Muhammad Kashif Iqbal Khan
November 30, 2019

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost...

Advances in Food Bioproducts and Bioprocessing Technologies

Advances in Food Bioproducts and Bioprocessing Technologies

1st Edition

Forthcoming

Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar
November 05, 2019

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies includes contributions that deal with new developments in procedures,...

Advances in Vinegar Production

Advances in Vinegar Production

1st Edition

Forthcoming

Argyro Bekatorou
September 23, 2019

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

Innovative Technologies in Seafood Processing

1st Edition

Forthcoming

Yesim Ozogul
September 18, 2019

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...

Advances in Processing Technologies for Bio-based Nanosystems in Food

Advances in Processing Technologies for Bio-based Nanosystems in Food

1st Edition

Forthcoming

Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel Angelo Parente Ribeiro Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vicente
July 23, 2019

This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production, and legislation of food...

Ultraviolet Light in Food Technology: Principles and Applications

Ultraviolet Light in Food Technology: Principles and Applications

2nd Edition

Tatiana Koutchma
June 06, 2019

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and...

Food Nanotechnology: Principles and Applications

Food Nanotechnology: Principles and Applications

1st Edition

C. Anandharamakrishnan, S. Parthasarathi
January 25, 2019

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. 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. Food...

Computational Fluid Dynamics in Food Processing

Computational Fluid Dynamics in Food Processing

2nd Edition

Da-Wen Sun
January 08, 2019

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...

Advances in Postharvest Fruit and Vegetable Technology

Advances in Postharvest Fruit and Vegetable Technology

1st Edition

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...

Food Biofortification Technologies

Food Biofortification Technologies

1st Edition

Agnieszka Saeid
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...

Trends in Fish Processing Technologies

Trends in Fish Processing Technologies

1st Edition

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...

High Pressure Processing of Fruit and Vegetable Products

High Pressure Processing of Fruit and Vegetable Products

1st Edition

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...

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