High Pressure Processing of Fruit and Vegetable Products

• Hardcover | Engels | Contemporary Food Engineering
• High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutr... Lees meer

Advances in Food Dehydration

• Paperback | Engels | Contemporary Food Engineering
• Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significa... Lees meer

Fermentation Processes Engineering in the Food Industry

• Hardcover | Engels | Contemporary Food Engineering
• With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentati... Lees meer

Engineering Aspects of Cereal and Cereal-Based Products

• Paperback | Engels | Contemporary Food Engineering | nr. 28
• Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products ... Lees meer

Modified Atmosphere and Active Packaging Technologies

• Hardcover | Engels | Contemporary Food Engineering
• Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet ... Lees meer

Mathematical Modeling of Food Processing

• Paperback | Engels | Contemporary Food Engineering
• Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and ma... Lees meer

Fermentation Processes Engineering in the Food Industry

• Paperback | Engels | Contemporary Food Engineering
• With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentati... Lees meer

Handbook of Frozen Food Processing and Packaging

• Hardcover | Engels | Contemporary Food Engineering
• Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology... Lees meer

Ultraviolet Light in Food Technology

Larry J. (Georgia Institute of Technology, Atlanta, USA) Forney, Carmen I. (Cornell University, Ithaca, New York, USA) Moraru

• Hardcover | Contemporary Food Engineering
• Shows how UV light irradiation can be used as a physical preservation method in food processing. This book summarizes the findings of published studie... Lees meer

Juice Processing

• Paperback | Engels | Contemporary Food Engineering
• The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during ... Lees meer

Enhancing Extraction Processes in the Food Industry

• Paperback | Engels | Contemporary Food Engineering
• Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing ene... Lees meer

Ultraviolet Light in Food Technology

Tatiana Koutchma

• Hardcover | Engels | Contemporary Food Engineering | nr. 2
• 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 prod... Lees meer

Food Engineering Handbook

• Hardcover | Engels | Contemporary Food Engineering
• Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing ope... Lees meer

Operations in Food Refrigeration

• Paperback | Engels | Contemporary Food Engineering | nr. 26
• The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the nu... Lees meer

Biosensors in Food Processing, Safety, and Quality Control

• Paperback | Engels | Contemporary Food Engineering
• This book details the latest developments in sensing technology and its application in food industry. It explores the opportunities created by the che... Lees meer

Food Engineering Handbook, Two Volume Set

• Boek
• Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and ... Lees meer

Optical Monitoring of Fresh and Processed Agricultural Crops

• Hardcover | Engels | Contemporary Food Engineering
• In an age of heightened nutritional awareness, assuring healthy human nutrition and improving the economic success of food producers are top prioritie... Lees meer

Advances in Fruit Processing Technologies

• Paperback | Engels | Contemporary Food Engineering
• To meet the demands for high-quality, long-shelf-life fruits and fruit products, new processing technologies are under investigation and development. ... Lees meer

Operations in Food Refrigeration

• Hardcover | Engels | Contemporary Food Engineering | nr. 26
• The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the nu... Lees meer

Food Nanotechnology

• Hardcover | Engels | Contemporary Food Engineering
• Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry... Lees meer

Innovation in Food Engineering

• Hardcover | Engels | Contemporary Food Engineering
• Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted... Lees meer

Advances in Food Extrusion Technology

• Paperback | Engels | Contemporary Food Engineering
• A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, ... Lees meer

Juice Processing

• Hardcover | Engels | Contemporary Food Engineering
• The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during ... Lees meer

Advances in Fruit Processing Technologies

• Hardcover | Engels | Contemporary Food Engineering | nr. 23
• 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,... Lees meer