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Case Studies in Food Engineering : Learning from Experience

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

Quality Determinants In Coffee Production

Rheology of Semisolid Foods

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

Traditional Foods : History, Preparation, Processing and Safety

Delivering Functionality in Foods : From Structure Design to Product Engineering

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

Engineering Foods for Bioactives Stability and Delivery

Electrotechnologies for extraction from plant foods and biomaterials

High Pressure Processing of Food : Principles, Technology and Applications

Fruit preservation: novel and conventional technologies

Ultrasound Technologies for Food and Bioprocessing

Rheology of fluid and semisolid foods: principles and applications

Minimally Processed Foods: Technologies for Safety, Quality, and Convenience

Dehydration of Foods

Handbook of Food Processing Equipment

Solving Problems in Food Engineering

Thermal Processing of Packaged Foods

Quality Determinants In Coffee Production

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

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

Electronic irradiation of foods: an introduction to the technology

Food materials science: principles and practice

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