Food Industry and Nutrition

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Cinnamon: Production, Processing, and Functional Properties

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Introductory Foods 15th Edition

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Synthetic Strategies in Carbohydrate Chemistry

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Strategies to Improve the Quality of Foods

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Starch Industries: Processes and Innovative Products in Food and Non-Food Uses

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Starch Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus

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Renewable Dyes and Pigments

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Precision Nutrition: The Science and Promise of Personalized Nutrition and Health

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Sustainable Analytical Techniques in Food Science

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Postbiotics: Health and Industry

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Plant Hazard Analysis and Safety Instrumentation Systems 2nd Edition

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Unleashing the Power of Functional Foods and Novel Bioactives

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Natural Preservatives for Food

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Kombucha: Technology, Traceability, and Health-Promoting Effects

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Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry

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Innovative Food Packaging and Processing Technologies: Present and Future

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Improving Health and Nutrition through Functional Foods: Benefits and Applications

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Fungal Biotechnology: Industrial Applications and Market Potential

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Food Safety: Grain Based Foods

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Dietary Fiber, Gut Microbiota, and Health

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Databook of Antioxidants 2nd Edition

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Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste

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Algae Biotechnology for Biomedical and Nutritional Applications

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Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

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Food and Culture 7th Edition

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Management of Food and Beverage Operations (AHLEI) (6th Edition)

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The Metabolic Effect Diet: Eat More, Work Out Less, and Actually Lose Weight While You Rest

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The Science of Human Milk

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Nutrition and Bariatric Surgery

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Urban and Regional Agriculture: Building Resilient Food Systems

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