The theory and practice of impulse abrasive processing of food products of plant origin by the authors Alexeyev G . In. and Golovacki V. A. is a unique work that immerses the reader in the world of modern technologies for processing plant products This monograph will become an indispensable source of knowledge for specialists in the field of food technology, agronomy, as well as for students and graduate students seeking to deepen their knowledge in this field. The authors, with rich experience and deep knowledge, offer readers a detailed analysis of the theoretical foundations and practical aspects of pulse abrasive processing. This technology, which is at the intersection of science and practice, opens new horizons in food processing, allowing to significantly improve their quality and increase the shelf life. The book covers a wide range of issues, ranging from the physical and chemical properties of plant products to technological processes that can be used in production. Particular attention is paid to innovative methods that allow not only to improve the efficiency of processing, but also to preserve the nutrients and taste of products. The reader will be able to learn about how pulsed abrasive processing can change the approach to processing products such as grains, vegetables and fruits, and what advantages it provides compared to traditional methods. The book will be of interest not only to professional technologists and engineers, but also to those who are fond of healthy eating and seek to understand how modern technologies affect the quality of the products we consume. It can be an excellent tool for students studying food technology, as well as for entrepreneurs who want to innovate in their production processes. Topics raised in the monograph are relevant and important in the context of current trends in the food industry. With a growing interest in healthy lifestyles and natural products, understanding new processing technologies is becoming particularly valuable. The authors focus on how pulsed abrasive processing can help create better and safer products, making the book an important contribution to the development of food science. The style of writing of the authors is distinguished by scientific rigor, but at the same time it remains available to a wide audience. They skillfully combine theory with practical examples, which makes the material easy to perceive and apply. Readers will be able not only to get acquainted with the theoretical aspects, but also to receive practical recommendations that can be used in real conditions. If you are looking for books on food technology, innovative processing methods or just interested in how modern technologies affect our food, the Theory and Practice of Pulsed Abrasive Processing of Foods of Plant Origin will be a real find for you. This monograph will not only expand your knowledge, but also inspire new ideas and experiments in the field of plant products processing. Don’t miss the opportunity to learn more about how science and technology can change our understanding of food and its processing. The Book of Alekseev G. In. and Golovacki V. A. is your key to understanding the future of the food industry.