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Books in Food engineering

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41-50 of 80 results in All results

Food Control and Biosecurity

  • 1st Edition
  • Volume 16
  • February 13, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 5 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 4 9 7 - 1
Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed.

Food Process Engineering and Technology

  • 3rd Edition
  • February 13, 2018
  • Zeki Berk
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 2 0 1 8 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 0 5 4 - 5
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

Foodborne Diseases

  • 1st Edition
  • Volume 15
  • February 5, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 4 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 4 9 6 - 4
Foodborne Diseases, Volume Fifteen, is the latest release in the Handbook of Bioengineering series. This volume covers the ever-changing complex issues that have emerged in the food industry over the past decade. This is a solid reference with broad coverage to provide a foundation for a practical understanding of diseases and related industrial applications. It will help researchers and scientists manage foodborne diseases and prevent and control outbreaks. The book provides information on the most common and classical foodborne diseases, their emergence and inquiries, along with the most investigated and successful strategies developed to combat these health-threatening conditions.

Advances in Biotechnology for Food Industry

  • 1st Edition
  • Volume 14
  • January 26, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 3 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 4 9 5 - 7
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities.

Food Quality: Balancing Health and Disease

  • 1st Edition
  • Volume 13
  • January 23, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 2 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 4 9 4 - 0
Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation.

Bioactive Seaweeds for Food Applications

  • 1st Edition
  • January 16, 2018
  • Yimin Qin
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 3 3 1 2 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 3 3 1 3 - 2
Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines.

Impact of Nanoscience in the Food Industry

  • 1st Edition
  • Volume 12
  • January 13, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 1 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 4 9 3 - 3
The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike.

Diet, Microbiome and Health

  • 1st Edition
  • Volume 11
  • January 2, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 0 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 4 9 2 - 6
Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease.

Microbial Contamination and Food Degradation

  • 1st Edition
  • Volume 10
  • October 24, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 1 5 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 6 3 - 2
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation.

Food Packaging and Preservation

  • 1st Edition
  • Volume 9
  • October 10, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 1 6 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 6 5 - 6
Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.