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.
Advances in Vinegar Production
Food Nanotechnology: Principles and Applications
Computational Fluid Dynamics in Food Processing
Food Biofortification Technologies
Trends in Fish Processing Technologies
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...
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,...
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...
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...
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...
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...
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...
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...
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...