Food Engineering.

Recent advances in postharvest technologies.. Volume 2,. Postharvest applications by: (Electronic resources)

Carotenoids = trends and advances / by: (Electronic resources)

Nutraceuticals = a new millennium approach for preventive medicine / by: (Electronic resources)

Plant protein foods by: (Electronic resources)

Operations and supply chain management in the food industry = farm to fork / by: (Electronic resources)

Next-generation plant-based foods = design, production, and properties / by: (Electronic resources)

Smart and sustainable food technologies by: (Electronic resources)

Application of nanotechnology in food science, processing and packaging by: (Electronic resources)

Functional cereals and cereal foods = properties, functionality and applications / by: (Electronic resources)

Novel food grade enzymes = applications in food processing and preservation industries / by: (Electronic resources)

Nonthermal processing in agri-food-bio sciences = sustainability and future goals / by: (Electronic resources)

Microbial decontamination of food by: (Electronic resources)

Techniques in forage quality analysis by: (Electronic resources)

Advances in sea cucumber processing technology and product development by: (Electronic resources)

Sustainable food innovation by: (Electronic resources)

Image based computing for food and health analytics = requirements, challenges, solutions and practices : IBCFHA / by: (Electronic resources)

Plant-based foods = ingredients, technology and health aspects / by: (Electronic resources)

3D printing of sustainable insect materials by: (Electronic resources)

Starch = advances in modifications, technologies and applications / by: (Electronic resources)

Recent advances in citrus fruits by: (Electronic resources)

Cereal-based food products by: (Electronic resources)

32nd Scientific-Expert Conference of Agriculture and Food Industry = local food production systems in the era of global challenges / by: (Electronic resources)

Biological treatment of waste and by-products from food industry by: (Electronic resources)

Food process engineering and technology = safety, packaging, nanotechnologies and human health / by: (Electronic resources)

Mechanical damage in fresh horticultural produce = measurement, analysis and control / by: (Electronic resources)

Oilseed meal as a sustainable contributor to plant-based protein = paving the way towards circular economy and nutritional security / by: (Electronic resources)

Value added products from food waste by: (Electronic resources)

Flavor-associated applications in health and wellness food products by: (Electronic resources)

Food engineering principles and practices = a one-semester course / by: (Electronic resources)

Introduction to food chemistry by: (Electronic resources)

Nanocarriers for controlled release and target delivery of bioactive compounds by: (Electronic resources)

Cultivated meat = technologies, commercialization and challenges / by: (Electronic resources)

Starch nanomaterials and food applications by: (Electronic resources)

Preservation and authentication of coconut products = recent trends and prospects / by: (Electronic resources)

Advanced computational approaches for drying in food processing by: (Electronic resources)

Hand book of processed functional meat products by: (Electronic resources)

Trending topics on fermented foods by: (Electronic resources)

Application of bio-additives for the food industry by: (Electronic resources)

Food analogues = emerging methods and challenges / by: (Electronic resources)

Sustainable synergy = a digital framework for the water-energy-food nexus project delivery in developing economies / by: (Electronic resources)

Frontiers in food biotechnology by: (Electronic resources)

Dry fish = a global perspective on nutritional security and economic sustainability / by: (Electronic resources)

Aroma and flavor in product development = characterization, perception, and application / by: (Electronic resources)

Chemical and enzymatic interesterification for food lipid production by: (Electronic resources)

Microwave processing of foods = challenges, advances and prospects : microwaves and food / by: (Electronic resources)

Non-invasive and non-destructive methods for food integrity by: (Electronic resources)