Food Microstructure and Texture

1. Food Powder and Microstructure, 2. Food Rheology and Texture, 3. Food Microstructural Elements and their Interactions, 4. Biosciences, Engineering and Technology, 5. Food Microminerals, 6. Food Fluids and Electrolytes, 7. Methods of Food Analysis, 8. Food Consumption and Dehydration, 9. Food Irradiation, 10. High Pressure Processing Technique, 11. Developments in Food Technology, 12. Food Turgidity and Texture