Food Rheology: A Practical Guide

Applied Rheology in Food Processing - CRC Press Book

CRC Press

Hydrosols and Rheology

Mass Spectrometry in Food Analysis (Food Analysis & Properties)

Biotoxins in Food: Threats and Benefits

Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives

Chemometrics and Authenticity of Foods of Plant Origin

Aptasensors for Food Safety: Fundamentals and Applications

Starch: Structure, Properties, and Modifications for Food Applications

CRC Press

Phytoremediation in Food Safety: Risks and Prospects

Edible Films and Coatings: Formulation, Advances, and Applications in Food Systems

CRC Press Food Marketing and Labelling: A Practical Guide

CRC Press

Edible Food Packaging with Natural Hydrocolloids and Active Agents

Food Texturology: Measurement and Perception of Food Textural Properties

Polymer and Food Rheology: Volume 1, Applications to Single-Phase Systems

CRC Press

Green Chemistry in Food Analysis (Food Analysis & Properties)

Nanoemulsions in Food Technology: Development, Characterization, and Applications (Food Analysis & Properties)

Bioactive Compounds from Food: Benefits and Analysis (Food Analysis & Properties)

Emerging Technologies in Food Preservation

Bioactive Components for Functional Foods

Food and Lifestyle in Health and Disease

Harnessing Microbes for Sustainable Food Systems

Mass Spectrometry in Food Analysis (Food Analysis & Properties)

CRC Press

Functional Foods: Technological Challenges and Advancement in Health Promotion

CRC Press

Dairy Science and Technology