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
Innovative Technologies in Seafood Processing
1st Edition
Edited
By Yesim Ozogul
September 17, 2019
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood ...
Advances in Processing Technologies for Bio-based Nanosystems in Food
1st Edition
Edited
By Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel A. Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vicente
August 09, 2019
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent ...
Ultraviolet Light in Food Technology: Principles and Applications
2nd Edition
By Tatiana Koutchma
June 06, 2019
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and ...
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 ...