Food and beverage technology

Nonparametrics for Sensory Science: A More Informative Approach

The Microbiological Quality of Food

Food Microbiology Laboratory

Cereals and Pulses – Nutraceutical Properties and Health Benefits

Mycotoxins in Plants and Plant Products

Food Additives and Their Impact on Health

Multidimensional Characterization of Dietary Lipids

Bioactives Encapsulation

Balsamic Vinegars

Seafoods

Food Packaging and Preservation

Handbook of Organic Food Processing and Production

Edible Oil Processing from a Patent Perspective

Advances in Food and Nutrition Research

Organic Agribusiness and Management

Heat Resistant Microorganisms in Food Safety and Spoilage

Enhancing the Regulatory Decision-Making Approval Process for Direct Food Ingredient Technologies

Wine in Health and Disease Prevention

Fermented Meats

Food Packaging and Preservation

Coastal Aquaculture and Mariculture

Food Texture Design and Optimization

Organic Production and Use of Alternative Crops

Fat Mimetics for Food Applications

Food Waste Conversion

Smoke in Food Processing

Nutraceutical Potential of Millet–based Food Produ cts: Chemistry and Applications

Polysaccharide Based Films for Food Packaging

Food Safety in the Digital Age

Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Food Industry Wastes

Developments in Oils and Fats

Solving Problems in Food Engineering

Sustainable Postharvest Technologies for Fruits and Vegetables

High Pressure Fluid Technology for Green Food Processing

Handbook of Food Processing Equipment

Advanced Dairy Chemistry

Food Colour and Appearance

Canola and Rapeseed

Milk and Milk Products

Millets and Other Potential Crops

Advanced and Sustainable Biotechnologies from Fungi

Nutraceutical Applications in Food Processing and Preservation

Agricultural, Biosystems, and Biological Engineering Education

Modern Food Preservation

Fundamentals of Non-Thermal Processes for Food Preservation

Flavor Chemistry, Thirty Years of Progress

The Science of Animal Growth and Meat Technology

Emerging Dairy Processing Technologies – Opportunities for the Dairy Industry

Aseptic Processing of Foods