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  • Natural Colorants for Food and Nutraceutical Usesby Francisco Delgado-Vargas

    CRC Press 2002; US$ 219.95

    This volume provides practical information about natural colourants and pigments and their applications in the food industry. The authors presents an overview of global colourants, including safety, toxicity and regulatory aspects and compares them to other well-known alternatives. more...

  • Engineering and Food for the 21st Centuryby Jorge Welti-Chanes

    CRC Press 2002; US$ 349.95

    Updated from invited presentations to an April 2000 international conference on engineering food in Puebla, Mexico, 64 papers cover vision, the physical chemistry of food, mass transfer, food rheology, food structure, thermal processing and packaging, minimal processing, emerging technologies, proc more...

  • Engineering Properties of Foodsby M. A. Rao

    CRC Press 2005; US$ 249.95

    Food engineers describe physical, chemical, and biological properties of foods that are of practical importance and for which significant data exist. They emphasize a clear physical understanding of the properties with representative and sufficient data, rather than providing extensive data sets. New chapters to the third edition consider mass-volu more...

  • Fenaroli's Handbook of Flavor Ingredientsby George A. Burdock

    CRC Press 2004; US$ 425.00

    Updated to reflect the latest data, this is the most recent edition of an industry standard. It features over 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. more...

  • Food Biotechnologyby Kalidas Shetty

    CRC Press 2005; US$ 520.00

    The 70 articles in this edition are new or have been updated to include the most up-to-date information, focusing on the appropriate use of technology and the impact of biotechnology on food quality and safety. Topics of articles on basic food microbiology include principles of biochemistry and molecular biology, fermentation, process developments more...

  • Food Plant Designby Antonio Lopez-Gomez

    CRC Press 2005; US$ 199.95

    The design of food processing factories, rather than the genetic manipulation of food crops is considered by L pez-G mez (food plant design and food process engineering, Polytechnic U. of Caragena, Spain) and Barbosa-C novas (food engineering and non-thermal food processing, Washington State U). Balancing engineering aspects with other factors, the more...

  • Processing Fruitsby Diane M. Barrett

    CRC Press 2004; US$ 289.95

    The updated edition of this reference provides information on a variety of fruits and processes. It includes advances in technology, research, and regulations. more...

  • Produce Degradationby Olusola Lamikanra

    CRC Press 2005; US$ 259.95

    The first to focus on the processes resulting in, and the prevention of, produce quality deterioration, this book addresses the mechanism of reactions that affect quality from the farm to the table, and reviews the conditions favouring them. more...

  • Transport Phenomena in Food Processingby Jorge Welti-Chanes

    CRC Press 2002; US$ 279.95

    Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat and mass transfer, as well as specific applications in traditional and modern processes. more...

  • Unit Operations in Food Engineeringby Albert Ibarz

    CRC Press 2002; US$ 219.95

    In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. This title systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. more...