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 an
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. This book
This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer accep
This book serves as a reference to develop and optimize processes to obtain polyphenols and produce polyphenol-rich foods. It covers the identification and characterization of several classes of polyp
This book presents a review of the advances in freezing and baking and examples related to bread making industry. Heat transfer processes are important parts of many food industries, as many types of
Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporat
The edible packaging industry has grown considerably over the last few years and is expected to have an important impact on the food market. This book reviews edible packing technologies, recent devel
Family business is the most widely found form of business organization, and its importance to the global economy cannot be over-estimated. Until recently, the impact of the family on entrepreneurial f
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
Emulsions are used widely and produced in large volumes in foods and beverages, and emulsion formation or emulsification is an important unit operation. Emulsification is truly a multidisciplinary phe
Fruit juices and derivative food products are widely consumed because of their refreshing nature and nutritional value. While juice quality largely depends on the fruit from which it is made, the manu
Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying sc
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 and improved manufacturing processes. Engineering
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has deve
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing expl
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the la
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to
This book provides a source of critical and readily accessible information on modern techniques for measuring physical parameters affecting food quality and food characterization. The text is divided
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation tec
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Fo
A comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories, this book begins with an overview of solvent extraction technology. It
This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acce
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information
Authored by world experts, the Handbook of Food Processing and Engineering discusses the basic principles and applications of major commercial food processing technologies. Thebook’s second volume, di
This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw
Edited by Simpson (chemical and environmental engineering, U. Tecnica Federico Santia Maria, Chile), the 18 chapters of this volume provide an up-to-date review of the physical and engineering aspects
This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the w
This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the w
This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the w
