Year

Title

2001

Handbook of Microwave Technology for Food Application

2001

Osmotic Dehydration and Vacuum Impregnation Applications in Food

2001

Pulsed Electric Fields in Food Processing

2001

Stirring - Theory and Practice

2001

Thermal technologies in food processing

2002

Chemical Analysis in the Laboratory-A Basic Guide

2002

Engineering and food for the 21th century

2002

Food Texture and Viscosity Concept and Measurement

2002

Fruit and vegetable processing

2002

Handbook of applied surface and colloid chemistry

2002

Minimal processing technologies in the food industry

2002

Numerical methods in Heat , Mass and Momentum Transfer

2002

water soluble polymers - solution properties and applications

2003

Beverage quality and safety

2003

Encyclopedia of Food Sciences and Nutrition

2003

Environmentally friendly food processing

2003

Extraction Optimization in Food Engineering

2003

Food preservation techniques

2003

Food Process Design

2003

Fruit and vegetable biotechnology

2003

Plants Diet and Health

2004

Cheese Chemistry, Physics & Microbiology,

2004

Food Emulsions

2004

Freeze Drying/Lyophilization of Pharmaceutical and Biological Products

2004

Freeze-Drying

2004

Handbook of Food and Beverage Fermentation Technology

2005

Chemistry and technology of soft drinks and fruit juices

2005

food colloids - Interactions, Microstructure and Processing

2005

Food emulsions-principles, practice, and techniques

2005

Food Powders - Physical Properties, Processing, and Functionality

2005

Methods of Analysis of Food Components and Additives

2005

Modern Methods for Lipid Analysis by Liquid Chromatography Mass Spectrometry and Related Techniques

2005

Novel Food Processing Technologies

2005

Practical Inductively Coupled Plasma Spectroscopy

2005

Processing Fruits-science and Technology