Contemporary Food Engineering – serie

Advances in Vinegar Production

Innovative Technologies in Seafood Processing

Agricultural, Biosystems, and Biological Engineering Education

Global Perspectives and Current Practice

Agricultural, Biosystems, and Biological Engineering Education

Global Perspectives and Current Practice

Food Toxicology and Safety

Food Manufacturing Related Effects

Engineering Innovations in Sensory Science

Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources

Insects for Human Consumption

A Safe and Sustainable Food Source

Insects for Human Consumption

A Safe and Sustainable Food Source

Bioreactor Technology in Food Processing

Innovative Technologies for Meat Processing

Food Quality Assurance

The Engineering Approach

Advances in Sustainable Meat Technology

Engineering, Quality, and Safety

Advances in Sustainable Meat Technology

Engineering, Quality, and Safety

Juice Processing

Quality, Safety and Value-Added Opportunities

Advances in Processing Technologies for Bio-based Nanosystems in Food

Ultraviolet Light in Food Technology

Principles and Applications

Biosensors in Food Processing, Safety, and Quality Control

Physical Properties of Foods

Novel Measurement Techniques and Applications

Fermentation Processes Engineering in the Food Industry

Operations in Food Refrigeration

Modified Atmosphere and Active Packaging Technologies

Advances in Food Extrusion Technology

Emerging Technologies for Food Quality and Food Safety Evaluation

Enhancing Extraction Processes in the Food Industry

Advances in Fruit Processing Technologies

Thermal Food Processing

New Technologies and Quality Issues, Second Edition

Engineering Aspects of Cereal and Cereal-Based Products

Engineering Aspects of Food Biotechnology