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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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Effect of Processing on the Content and Bioavailability of Food Antioxidants

Effect of Processing on the Content and Bioavailability of Food Antioxidants

1st Edition

Forthcoming

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...

Advances in Processing Technologies of Wine and Related Products

Advances in Processing Technologies of Wine and Related Products

1st Edition

Forthcoming

Baoshan Sun
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...

Food Nanotechnology: Principles and Applications

Food Nanotechnology: Principles and Applications

1st Edition

Forthcoming

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...

Computational Fluid Dynamics in Food Processing 2e

Computational Fluid Dynamics in Food Processing 2e

2nd Edition

Forthcoming

Da-Wen Sun
October 26, 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...

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...

Engineering Aspects of Food Biotechnology

Engineering Aspects of Food Biotechnology

1st Edition

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...

Advances in Meat Processing Technology

Advances in Meat Processing Technology

1st Edition

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...

Engineering Aspects of Food Emulsification and Homogenization

Engineering Aspects of Food Emulsification and Homogenization

1st Edition

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...

Engineering Aspects of Membrane Separation and Application in Food Processing

Engineering Aspects of Membrane Separation and Application in Food Processing

1st Edition

Robert W. Field, Erika Bekassy-Molnar, Frank Lipnizki, Gyula Vatai
June 13, 2017

Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over...

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