Ready-to-Eat Snacks: Emerging Technologies for Production and Safety

Digital Education: Security, Readiness, and Technology Enhancement

Food Security, Safety, and Sustainability: Validated Innovative Approaches and Technological Advancements

Renewable Materials and Green Technology Products: Environmental and Safety Aspects

Smart Horticulture Production: Integrating Advanced Technologies (Innovations in Horticultural Science)

Nonthermal Light-Based Technologies in Food Processing (Innovations in Agricultural & Biological Engineering)

Green Nanoparticles: Valuable Tools for the Food Sector

Emerging Technologies for Shelf-Life Enhancement of Fruits (Postharvest Biology and Technology)

CRC Press

Environmental Health Engineering and Effective Remediation: Sustainable Technology Products and Materials

Sustainable and Functional Foods from Plants - Academic Book

Nonthermal Pulsed Electric Field Technology for the Food Industry (Innovations in Agricultural & Biological Engineering)

Bioprocessing of Agri-Food Residues for Production of Bioproducts

Emerging Technologies for the Food Industry Volume 3 - Book

Technological Applications for Smart Sensors: Intelligent Applications for Real-Time Strategies

Advanced Research in Electronic Devices for Biomedical and mHealth

Liposomes for Functional Foods and Nutraceuticals: From Research to Application

Advances in Nutraceuticals and Functional Foods: Concepts and Applications

Resource Recovery from Wastewater: Toward Sustainability

Enzyme Inactivation in Food Processing: Technologies, Materials, and Applications (Innovations in Agricultural & Biological Engineering)

Phytochemicals in Food and Health: Perspectives for Research and Technological Development

Agricultural Biotechnology: Issues, Challenges, and Recent Developments

Pandemic Detection and Analysis Through Smart Computing Technologies

Sustainable Water Engineering: Smart and Emerging Technologies

Technologies for Value Addition in Food Products and Processes

CRC Press

Biosystems Engineering Applications for Quality Food Production: Waste Valorization and New Product Development