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Chemical Engineering for the Food Industry

Case Studies in Food Engineering : Learning from Experience

Quality Determinants In Coffee Production

Traditional Foods : History, Preparation, Processing and Safety

Rheology of Semisolid Foods

Engineering Principles for Food Process and Product Realization

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

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

Delivering Functionality in Foods : From Structure Design to Product Engineering

Delivering Functionality in Foods : From Structure Design to Product Engineering

Challenges and Potential Solutions in Gluten Free Product Development

Challenges and Potential Solutions in Gluten Free Product Development

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

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Fruit manufacturing: scientific basis, engineering properties, and deteriorative reactions of technological importance

Pulsed electric field technology for the food industry: fundamentals and applications

Sterilization of food in retort pouches

Solving Problems in Food Engineering

Rheology of fluid and semisolid foods: principles and applications

Food materials science: principles and practice

Thermal processing of packaged foods

Solving problems in food engineering

Food engineering: integrated approaches

Electrotechnologies for Extraction from Food Plants and Biomaterials

Electrotechnologies for extraction from plant foods and biomaterials

Food powders: physical properties, processing, and functionality

Electronic irradiation of foods: an introduction to the technology

Thermal Processing of Packaged Foods

Deep Fat Frying: Fundamentals and Applications

Case Studies in Food Engineering : Learning from Experience

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