Published January, 2016
By Nesli Sozer
Publisher: Springer (Springer International Publishing)
Series: Food Engineering Series
Rating:
Availability: Not available (reason unspecified)

---

Published January, 2015
By Farid Chemat and Giancarlo Cravotto
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Engineering Series
Rating:
Availability: Available

With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality.

---

Published April, 2014
By Enrique Ortega-Rivas
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Engineering Series
Rating:
Availability: Available

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry.

---

Published October, 2013
By Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos and NIKOLAOS STOFOROS
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Engineering Series
Rating:
Availability: Available

The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

---

Published December, 2012
By Farid Chemat and Giancarlo Cravotto
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Engineering Series
Rating:
Availability: Available

With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality.

---

Published February, 2012
By Enrique Ortega-Rivas
Publisher: Springer (Springer US)
Series: Food Engineering Series
Rating:
Availability: Not available (reason unspecified)

This book describes the advent and adaptation of food processing operations, processes and techniques which reduce, even eliminate the thermal component, resulting in microbiologically safe foods with minimum alteration in sensory and nutritive properties.

---