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

Challenges and Potential Solutions in Gluten Free Product Development

Engineering Principles for Food Process and Product Realization

Case Studies in Food Engineering : Learning from Experience

Quality Determinants In Coffee Production

Delivering Functionality in Foods : From Structure Design to Product Engineering

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

Rheology of Semisolid Foods

Traditional Foods : History, Preparation, Processing and Safety

Challenges and Potential Solutions in Gluten Free Product Development

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

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Non-thermal Food Engineering Operations

Dehydration of Foods

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

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Emerging and traditional technologies for safe, healthy and quality food

Science and Technology of Fibers in Food Systems

Advances in Food Process Engineering Research and Applications

Food Processing: Strategies for Quality Assessment

Food Processing: Strategies for Quality Assessment

Fruit preservation: novel and conventional technologies

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

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