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Food Preservation Technology


About the Series

The Food Preservation Series consists of professional reference books on the subject of food preservation directed to an audience of food engineers and food scientists in academia and industry, as well as students and libraries. The series consists of handbooks, textbooks, and references.

14 Series Titles

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Shelf Life Assessment of Food

Shelf Life Assessment of Food

1st Edition

Maria Cristina Nicoli
November 16, 2016

Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for...

Edible Films and Coatings: Fundamentals and Applications

Edible Films and Coatings: Fundamentals and Applications

1st Edition

Maria Pilar Montero Garcia, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas
August 24, 2016

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as...

Introduction to Food Process Engineering

Introduction to Food Process Engineering

1st Edition

Albert Ibarz, Gustavo V. Barbosa-Canovas
April 10, 2014

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials,...

Cereal Grains: Laboratory Reference and Procedures Manual

Cereal Grains: Laboratory Reference and Procedures Manual

1st Edition

Sergio O. Serna-Saldivar
February 16, 2012

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and...

Advances in Fresh-Cut Fruits and Vegetables Processing

Advances in Fresh-Cut Fruits and Vegetables Processing

1st Edition

Olga Martin-Belloso, Robert Soliva Fortuny
October 21, 2010

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and...

Cereal Grains: Properties, Processing, and Nutritional Attributes

Cereal Grains: Properties, Processing, and Nutritional Attributes

1st Edition

Sergio O. Serna-Saldivar
May 17, 2010

While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration...

Water Properties of Food, Pharmaceutical, and Biological Materials

Water Properties of Food, Pharmaceutical, and Biological Materials

1st Edition

Maria del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, Horacio R. Corti
January 13, 2006

Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter...

Transport Phenomena in Food Processing

Transport Phenomena in Food Processing

1st Edition

Jorge Welti-Chanes, Jorge F. Velez-Ruiz
December 11, 2002

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a...

Unit Operations in Food Engineering

Unit Operations in Food Engineering

1st Edition

Albert Ibarz, Gustavo V. Barbosa-Canovas
October 29, 2002

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most...

Engineering and Food for the 21st Century

Engineering and Food for the 21st Century

1st Edition

Jorge Welti-Chanes, Jose Miguel Aguilera
March 25, 2002

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial...

Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

1st Edition

Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess, Diana Behsnilian
June 01, 2001

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at...

Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications

Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications

1st Edition

Gustavo V. Barbosa-Canovas, Q. Howard Zhang
March 01, 2001

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including...

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