Food Engineering Series – serie

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality

Ultra High Pressure Treatment of Foods

Food Powders

Physical Properties, Processing, and Functionality

Electronic Irradiation of Foods

An Introduction to the Technology

Fruit Manufacturing

Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance

Sterilization of Food in Retort Pouches

Food Materials Science

Principles and Practice

Solving Problems in Food Engineering

Food Engineering: Integrated Approaches

Electrotechnologies for Extraction from Food Plants and Biomaterials

Dehydration of Foods

Food Engineering 2000

Microstructural Principles of Food Processing and Engineering

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Deep Fat Frying: Fundamentals and Applications

Crystallization in Foods

Minimally Processed Fruits and Vegetables

Automatic Control for Food Processing Systems

Case Studies in Food Engineering

Learning from Experience

Food Engineering: Integrated Approaches

Electrotechnologies for Extraction from Food Plants and Biomaterials

Food Powders

Physical Properties, Processing, and Functionality

Electronic Irradiation of Foods

An Introduction to the Technology

Fruit Manufacturing

Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance

Sterilization of Food in Retort Pouches

Dehydration of Foods

Ultrasound Technologies for Food and Bioprocessing

Food Engineering Interfaces

Ultra High Pressure Treatment of Foods