More by Seid Mahdi Jafari
Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry
Biopolymer Nanostructures for Food Encapsulation Purposes: Volume 1 in the Nanoencapsulation in the Food Industry series
Book 1
Safety and Regulatory Issues of Nanoencapsulated Food Ingredients
Book 7
Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry
Application of Nano/Microencapsulated Ingredients in Food Products
Book 6
Characterization of Nanoencapsulated Food Ingredients
Book 4
Handbook of Food Nanotechnology: Applications and Approaches
Release and Bioavailability of Nanoencapsulated Food Ingredients
Book 5
Lipid-Based Nanostructures for Food Encapsulation Purposes: Volume 2 in the Nanoencapsulation in the Food Industry series
Book 2
Thermal Processing of Food Products by Steam and Hot Water: Unit Operations and Processing Equipment in the Food Industry
High-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry
Nanoencapsulation of Food Ingredients by Specialized Equipment: Volume 3 in the Nanoencapsulation in the Food Industry series
Book 3
Emerging Thermal Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry
Nanoencapsulation Technologies for the Food and Nutraceutical Industries
Extraction Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry
Extrusion and Size Change Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry
Nanoemulsions: Formulation, Applications, and Characterization
Transporting Operations of Food Materials within Food Factories: Unit Operations and Processing Equipment in the Food Industry
Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry
Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry