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Process Analytical Technology for the Food Industry

Food Processing: Strategies for Quality Assessment

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Hyperspectral Imaging Technology in Food and Agriculture

High pressure processing of food: principles, technology and applications

Fruit preservation: novel and conventional technologies

Engineering foods for bioactives stability and delivery

Minimally Processed Refrigerated Fruits and Vegetables

Ultrasound technologies for food and bioprocessing

Food engineering interfaces

Case studies in food engineering: learning from experience

Non-thermal food engineering operations

Microwave-assisted extraction for bioactive compounds: theory and practice - 4

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

Handbook of Food Processing Equipment

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

Dehydration of foods

Chemical Engineering for the Food Industry

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

Science and Technology of Fibers in Food Systems

Food Safety Engineering

Nano-Food Engineering: Volume One

Food Powders Properties and Characterization

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