Contemporary Food Engineering
About the Book Series
The Contemporary Food Engineering Series consists 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 are aimed at professional food scientists, academicians researching food engineering problems, and graduate level students.
Founding Series Editor: Da-Wen Sun
Food Nanotechnology: Principles and Applications
1st Edition
Edited
By C. Anandharamakrishnan, S. Parthasarathi
January 25, 2019
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. 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. Food ...
Computational Fluid Dynamics in Food Processing
2nd Edition
Edited
By Da-Wen Sun
January 08, 2019
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
1st Edition
Edited
By 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
1st Edition
Edited
By 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
1st Edition
Edited
By 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
1st Edition
Edited
By 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
1st Edition
Edited
By 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
1st Edition
Edited
By 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 Membrane Separation and Application in Food Processing
1st Edition
Edited
By 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 ...
Edible Oils: Extraction, Processing, and Applications
1st Edition
Edited
By 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
1st Edition
Edited
By Mehmet Mutlu
May 22, 2017
This book details the latest developments in sensing technology and its application in food industry. It explores the opportunities created by the chemical and biosensing technology and improvements performed in recent years for better food quality, better food safety, better food processing and ...
Advances in Fruit Processing Technologies
1st Edition
Edited
By 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...