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Pulsed Electric Fields Technology for the Food Industry : Fundamentals and Applications

Pulsed Electric Fields Technology for the Food Industry : Fundamentals and Applications

Delivering Functionality in Foods : From Structure Design to Product Engineering

Delivering Functionality in Foods : From Structure Design to Product Engineering

Challenges and Potential Solutions in Gluten Free Product Development

Challenges and Potential Solutions in Gluten Free Product Development

Nonthermal Processing in Agri-Food-Bio Sciences : Sustainability and Future Goals

Engineering Principles for Food Process and Product Realization

Pulsed electric field technology for the food industry: fundamentals and applications

Sterilization of food in retort pouches

Rheology of fluid and semisolid foods: principles and applications

Food materials science: principles and practice

Thermal processing of packaged foods

Solving problems in food engineering

Food engineering: integrated approaches

Electrotechnologies for Extraction from Food Plants and Biomaterials

Electrotechnologies for extraction from plant foods and biomaterials

Food powders: physical properties, processing, and functionality

Electronic irradiation of foods: an introduction to the technology

Fruit manufacturing: scientific basis, engineering properties, and deteriorative reactions of technological importance

Case Studies in Food Engineering : Learning from Experience

Case studies in food engineering: learning from experience

Ultrasound technologies for food and bioprocessing

Food engineering interfaces

Thermal Processing of Packaged Foods

Packaging for Food Preservation

Advances in Food Process Engineering Research and Applications

Instant controlled pressure drop (D.I.C.) in food processing: from fundamental to industrial applications

Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications

Ultra High Pressure Treatment of Foods

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