Seid Mahdi Jafari

Retention of Bioactives in Food Processing

Drying Technology in Food Processing : Volume 10

Releasing Systems in Active Food Packaging

Non-Thermal Food Processing Operations : Volume 8

Transporting Operations of Food Materials within Food Factories

Membrane Technologies for the Recovery and Purification of Food Bioactive Ingredients

Postharvest and Postmortem Processing of Raw Food Material

Microbial Production of Food Bioactive Compounds

Mass Transfer Operations in the Food Industry

Modeling of Unit Operations in the Food Industry

Nutraceuticals

Spray Drying for the Food Industry : Volume 11

Utilities in the Food Factories

Biological Processes in the Food Industry : Volume 17

Extrusion and Size Change Processes in the Food Industry

Membrane Separation Processes in the Food Industry

Evaporation Technology in Food Processing : Volume 9

Membrane Separation Processes in the Food Industry : Volume 15

Handbook of Food Bioactive Ingredients

Extrusion and Size Change Processes in the Food Industry : Volume 16

Mechanical Separation Processes in the Food Industry : Volume 14

Mass Transfer Operations in the Food Industry : Volume 13

Packaging Operations in the Food Industry : Volume 18

Membrane Separation of Food Bioactive Ingredients

Emerging Thermal Processes in the Food Industry

Thermal Processing of Food Products by Steam and Hot Water

High-Temperature Processing of Food Products

High-Temperature Processing of Food Products

Extraction Processes in the Food Industry

Low-Temperature Processing of Food Products

Engineering Principles of Unit Operations in Food Processing

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Spray Drying Encapsulation of Bioactive Materials

Nutraceuticals and Cancer Signaling

Engineering Principles of Unit Operations in Food Processing

Application of Nano/Microencapsulated Ingredients in Food Products

Food Nanotechnology

Release and Bioavailability of Nanoencapsulated Food Ingredients

Application of Nano/Microencapsulated Ingredients in Food Products

Characterization of Nanoencapsulated Food Ingredients

Biopolymer Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoemulsions

Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Low-Temperature Processing of Food Products : Volume 7