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Food Processing

By Kshirod Kumar Dash,Sourav Chakraborty

Integrated View of Fruit and Vegetable Quality

By Wojciech J. Florkowski

Primer on Risk Analysis

By Charles Yoe

Handbook of Molecular Gastronomy

By Christophe Lavelle,Hervé This,Alan L. Kelly,Roisin Burke

Bioprocessing of Agri-Food Residues for Production of Bioproducts

By Adriana Carolina Flores-Gallegos,Rosa Mar�a Rodriguez-Jasso,Cristobal No� Aguilar

Onions and allied crops

By Haim D. Rabinowitch,James L. Brewster

Food Process Engineering

By Murlidhar Meghwal,Megh R. Goyal

Methods for investigation of amino acid and protein metabolism

By Antoine E. El-Khoury

Nanotechnology

By Bhaskar Mazumder,Subhabrata Ray,Yashwant Pathak

Seafood

By George M. Pigott

Heat and Mass Transfer Modelling During Drying

By Mohammad U. H. Joardder,Washim Akram,Azharul Karim

Spray Drying Encapsulation of Bioactive Materials

By Seid Mahdi Jafari,Ali Rashidinejad

Food Applications of Nanotechnology

By Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri

Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

By Azharul Karim,Sabrina Fawzia,Mohammad Mahbubur Rahman

Pullulan

By Shakeel Ahmed,Aisverya Soundararajan

Mass Spectrometry Imaging in Food Analysis

By Leo M. L. Nollet

Food Safety and Protection

By V. Ravishankar Rai,Jamuna A. Bai

Food Nanotechnology

By C. Anandharamakrishnan

Water Activity

By Rockland

Analysis of Nanoplastics and Microplastics in Food

By Leo M. L. Nollet,Khwaja Salahuddin Siddiqi

Nanoscience and Nanotechnology in Foods and Beverages

By Digvir S. Jayas

Advances in Nutraceutical Applications in Cancer

By Sheeba Varghese Gupta,Yashwant V. Pathak

Essentials and Applications of Food Engineering

By C. Anandharamakrishnan,S. Padma Ishwarya

Food Analysis

By Gruenwedel