Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry

Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry

Handbook of Food Nanotechnology: Applications and Approaches

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

Emerging Thermal Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Biological Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry

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

Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry

Mechanical Separation Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry

Retention of Bioactives in Food Processing

Releasing Systems in Active Food Packaging: Preparation and Applications

Membrane Separation of Food Bioactive Ingredients

Spray Drying Encapsulation of Bioactive Materials