Food Engineering.
Overview
| Works: | 33 works in 18 publications in 18 languages | |
|---|---|---|
Titles
Microwave processing of foods = challenges, advances and prospects : microwaves and food /
by:
(Language materials, printed)
Chemical and enzymatic interesterification for food lipid production
by:
(Language materials, printed)
Aroma and flavor in product development = characterization, perception, and application /
by:
(Language materials, printed)
Dry fish = a global perspective on nutritional security and economic sustainability /
by:
(Language materials, printed)
Mechanical damage in fresh horticultural produce = measurement, analysis and control /
by:
(Language materials, printed)
Food process engineering and technology = safety, packaging, nanotechnologies and human health /
by:
(Language materials, printed)
32nd Scientific-Expert Conference of Agriculture and Food Industry = local food production systems in the era of global challenges /
by:
(Language materials, printed)
Starch = advances in modifications, technologies and applications /
by:
(Language materials, printed)
Advances in food applications for high pressure processing technology
by:
(Language materials, printed)
Operations and Supply Chain Management in the Food Industry = Farm to Fork /
by:
(Language materials, printed)
Next-Generation Plant-based Foods = Design, Production, and Properties /
by:
(Language materials, printed)
Application of Nanotechnology in Food Science, Processing and Packaging
by:
(Language materials, printed)
Agro-Processing and Food Engineering = Operational and Application Aspects /
by:
(Language materials, printed)
Informatics in Poultry Production = A Technical Guidebook for Egg and Poultry Education, Research and Industry /
by:
(Language materials, printed)
Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables
by:
(Language materials, printed)
Nonthermal Processing in Agri-Food-Bio Sciences = Sustainability and Future Goals /
by:
(Language materials, printed)
Novel Food Grade Enzymes = Applications in Food Processing and Preservation Industries /
by:
(Language materials, printed)
Functional Cereals and Cereal Foods = Properties, Functionality and Applications /
by:
(Language materials, printed)
Show more
Fewer
Subjects