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
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
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
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
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information
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
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
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
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 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
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
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
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
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
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
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
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
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
