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

Delivering Functionality in Foods : From Structure Design to Product Engineering

Challenges and Potential Solutions in Gluten Free Product Development

Rheology of Semisolid Foods

Engineering Principles for Food Process and Product Realization

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

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Hyperspectral Imaging Technology in Food and Agriculture

Fruit Preservation : Novel and Conventional Technologies

Case Studies in Food Engineering : Learning from Experience

Green Technologies in Food Production and Processing

Non-thermal Food Engineering Operations

Aqueous Two-Phase Systems for Bioprocess Development for the Recovery of Biological Products

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Engineering Aspects of Food Quality and Safety

Thermal Processing of Packaged Foods

Deep Fat Frying: Fundamentals and Applications

Electrotechnologies for Extraction from Food Plants and Biomaterials

Food Processing: Strategies for Quality Assessment

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Packaging for Food Preservation

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

Food Nanoscience and Nanotechnology

Traditional Foods : History, Preparation, Processing and Safety

Crystallization in Foods

Minimally Processed Fruits and Vegetables

Automatic Control for Food Processing Systems

Dehydration of Foods

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality

Fruit Manufacturing : Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance

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