Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critica
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering
Computer Vision Technology for Food Quality Evaluation, Second Edition, continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a compl
With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the aut
Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies,
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
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
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
