This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The vol

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, incl

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advance

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offerin