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
A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membr
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 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
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
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 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
Designed especially for food technologists and food engineers, this book reviews the progress in individual membrane technologies of the last decade. It includes basic principles and theories, advance
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
In response to increased global concern over food supply, access, quality, and safety, this book provides a comprehensive review of existing approaches to agricultural engineering (AE) education and c
