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.
Edited
By 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 ...
Edited
By 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 ...
By 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, ...
By 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...
By 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 ...
Edited
By 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 ...
Edited
By Jorge Welti-Chanes
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 ...
By 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 ...