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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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Food Biofortification Technologies

Food Biofortification Technologies

Agnieszka Saeid
November 27, 2017

Fortification of food with valuable compounds is promising mean of increasing intakes of nutrients and minimizing risk of its deficiency in the population. The book presents state of the art in the field of novel method of fortification and the agricultural treatments....

Trends in Fish Processing Technologies

Trends in Fish Processing Technologies

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

Milan Houška, Filipa Vinagre Marques da Silva
October 25, 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

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

Alaa El-Din A. Bekhit
October 03, 2017

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability....

Advances in Postharvest Fruit and Vegetable Technology

Advances in Postharvest Fruit and Vegetable Technology

Ron B.H. Wills, John Golding
August 01, 2017

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...

Engineering Aspects of Food Emulsification and Homogenization

Engineering Aspects of Food Emulsification and Homogenization

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

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

During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers...

Edible Oils: Extraction, Processing, and Applications

Edible Oils: Extraction, Processing, and Applications

Smain Chemat
June 08, 2017

Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that...

Biosensors in Food Processing, Safety, and Quality Control

Biosensors in Food Processing, Safety, and Quality Control

Mehmet Mutlu
May 22, 2017

This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural...

Advances in Fruit Processing Technologies

Advances in Fruit Processing Technologies

Sueli Rodrigues, Fabiano Andre Narciso Fernandes
November 16, 2016

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing...

Thermal Food Processing: New Technologies and Quality Issues, Second Edition

Thermal Food Processing: New Technologies and Quality Issues, Second Edition

Da-Wen Sun
November 16, 2016

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume...

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