C. Anandharamakrishnan – författare

Liposomal Encapsulation in Food Science and Technology

Industrial Application of Functional Foods, Ingredients and Nutraceuticals

Extraction, Processing and Formulation of Bioactive Compounds

Conductive Hydro Drying of Foods

Principles and Applications

Utilizing Microfluidics in the Food Industry

Applications and Techniques

Unit Operations in Food Grain Processing

Non-Thermal Technologies for the Food Industry

Advances and Regulations

Non-Thermal Technologies for the Food Industry

Advances and Regulations

Spray Drying Techniques for Food Ingredient Encapsulation

Handbook of Drying for Dairy Products

3D Printing of Foods

Nanotechnology for Sustainable Food Packaging

Essentials and Applications of Food Engineering

4D Printing of Foods

Fundamentals, Applications and Prospects

Computational Fluid Dynamics Applications in Food Processing

Techniques for Nanoencapsulation of Food Ingredients

Food Nanotechnology

Principles and Applications

Emerging Technologies for the Food Industry

Volume 1: Fundamentals of Food Processing Technology

Emerging Technologies for the Food Industry

Volume 2: Advances in Nonthermal Processing Technologies

Emerging Technologies for the Food Industry

Volume 3: ICT Applications and Future Trends in Food Processing

Food Digestion and Absorption

Its Role in Food Product Development

Millets: A Sustainable And Nutritious Crop

Handbook of Millets - Processing, Quality, and Nutrition Status