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Rheology of Semisolid Foods

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

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

Quality Determinants In Coffee Production

Challenges and Potential Solutions in Gluten Free Product Development

Case Studies in Food Engineering : Learning from Experience

Challenges and Potential Solutions in Gluten Free Product Development

Traditional Foods : History, Preparation, Processing and Safety

Engineering Principles for Food Process and Product Realization

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

Chemical Engineering for the Food Industry

Delivering Functionality in Foods : From Structure Design to Product Engineering

Delivering Functionality in Foods : From Structure Design to Product Engineering

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Electrotechnologies for Extraction from Food Plants and Biomaterials

Minimally Processed Refrigerated Fruits and Vegetables

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

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Novel Food Fermentation Technologies

Food engineering interfaces

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

Engineering foods for bioactives stability and delivery

Agents of Change: Enzymes in Milk and Dairy Products

Sustainable Innovation in Food Product Design

Instant Controlled Pressure Drop (D.I.C.) in Food Processing : From Fundamental to Industrial Applications

Food powders: physical properties, processing, and functionality

Non-thermal Food Engineering Operations

Quality Determinants In Coffee Production

Thermal Processing of Packaged Foods

Solving Problems in Food Engineering

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