Food & Culinary Science

Food Engineering & Processing

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Edible Oils: Extraction, Processing, and Applications

Smain Chemat
June 16, 2017

This book presents a wealth of knowledge about advanced processing techniques of edible oils. Such innovation includes the introduction of green recovery techniques substituting heavy use of petroleum solvents, which typically simplify manipulation and work-up, use less solvent and energy, and...

Handbook of Drying of Vegetables and Vegetable Products

Min Zhang, Bhesh Bhandari, Zhongxiang Fang
June 16, 2017

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation...

Engineering Aspects of Membrane Separation and Application in Food Processing

Robert W. Field, Erika Bekassy-Molnar, Frank Lipnizki, Gyula Vatai
June 15, 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...

Natural Antioxidants: Applications in Foods of Animal Origin

Rituparna Banerjee, Arun K. Verma, Mohammed Wasim Siddiqui
May 31, 2017

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives...

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...

Developing Technologies in Food Science: Status, Applications, and Challenges

Murlidhar Meghwal, Megh R. Goyal
May 22, 2017

This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new...

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

Parmjit S. Panesar, Satwinder S. Marwaha
May 16, 2017

An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes...

Batch Processing: Modeling and Design

Urmila Diwekar
March 29, 2017

Although batch processing has existed for a long time, designing these processes and unit operations has been considered an onerous task that required computational efforts. Design of these processes is made more complex because of the time dependent nature of the process and the allowable...

Dairy Engineering: Advanced Technologies and Their Applications

Murlidhar Meghwal, Megh R. Goyal, Rupesh S. Chavan
March 13, 2017

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods,...

Heat and Mass Transfer: A Biological Context, Second Edition

Ashim K. Datta
January 23, 2017

This substantially revised text represents a broader based biological engineering title. It includes medicine and other applications that are desired in curricula supported by the American Society of Agricultural and Biological Engineers, as well as many bioengineering departments in both U.S. and...

Food Process Engineering: Emerging Trends in Research and Their Applications

Murlidhar Meghwal, Megh R. Goyal
December 05, 2016

Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food...

Ohmic Heating in Food Processing

Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim
December 01, 2016

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic...