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Food process engineering and quality assurance

Handbook of Research on Food Processing and Preservation Technologies

Nanotechnology Horizons in Food Process Engineering. Volume 2 Scope, Biomaterials, and Human Health - Volume 2,

Plant- and marine- based phytochemicals for human health: attributes, potential, and use

Advances in Food Process Engineering: Novel Processing, Preservation and Decontamination of Foods

Nutraceutical Delivery Systems: Promising Strategies for Overcoming Delivery Challenges

Food technology: applied research and production techniques

Plant biotechnology: transgenics, stress management, and biosafety issues

Microbial Biotechnology in Food Processing and Health: Advances, Challenges, and Potential

Transforming organic agri-produce into processed food products: post-COVID-19 challenges and opportunities

Advanced Research Methods in Food Processing Technologies

Nanotechnology applications in dairy science: packaging, processing, and preservation

Applied food science and engineering with industrial applications

Bioprocessing technology in food and health: potential applications and emerging scope

Natural antioxidants: applications in foods of animal origin

Liposomes for Functional Foods and Nutraceuticals: From Research to Application

Microbial Biotechnology in Food Processing and Health: Advances, Challenges, and Potential

Bioprocessing of Agri-Food Residues for Production of Bioproducts

Advances in Flavonoids for Human Health and Prevention of Diseases

Food byproducts management and their utilization

Technological interventions in the processing of fruits and vegetables

Nanotechnology Horizons in Food Process Engineering. Volume 2 Scope, Biomaterials, and Human Health - Volume 2,

Postharvest biology and technology of horticultural crops: principles and practices for quality maintenance

Nutraceuticals and Bone Health

Innovative food science and emerging technologies

Bioprocessing of Agri-Food Residues for Production of Bioproducts

Food Microbial and Molecular Biology: From Fundamentals to Applications

The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods

Food Microbiology and Biotechnology: Safe and Sustainable Food Production

The Metabolic Syndrome: Dietary Supplements and Food Ingredients

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