Food Industry and Nutrition

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Harvesting Food from Weeds

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Microbes in the Food Industry

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Novel and Alternative Methods in Food Processing: Biotechnological, Physicochemical, and Mathematical Approaches

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Advances in Fish Processing Technologies: Preservation, Waste Utilization, and Safety Assurance

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Advances in Food Process Engineering: Novel Processing, Preservation, and Decontamination of Foods

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Quality Control in Fruit and Vegetable Processing: Methods and Strategies

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Enzyme Inactivation in Food Processing: Technologies, Materials, and Applications

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Integrated Waste Management Approaches for Food and Agricultural Byproducts

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Nanotechnology Horizons in Food Process Engineering: Volume 3: Trends, Nanomaterials, and Food Delivery

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Global Food Safety: Microbial Interventions and Molecular Advancements

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Food Safety, Plastics and Sustainability: Materials, Chemicals, Recycling and the Circular Economy

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Emerging Technologies in Food Preservation

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Occupational Health and Safety in the Food and Beverage Industry

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Sensing and Artificial Intelligence Solutions for Food Manufacturing

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Distilled Spirits

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Nutri-Cereals: Nutraceutical and Techno-Functional Potential

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Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

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Applications of Functional Foods and Nutraceuticals for Chronic Diseases: Volume I

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Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East

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Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease

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Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development

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Pandemics and Innovative Food Systems

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The Metabolic Syndrome: Dietary Supplements and Food Ingredients

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Food Microbial and Molecular Biology: From Fundamentals to Applications

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Climate Change and Legumes: Stress Mitigation for Sustainability and Food Security

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Fruits and Their Roles in Nutraceuticals and Functional Foods

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Mycotoxins in Food and Feed: Detection and Management Strategies

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Green Chemistry in Agriculture and Food Production

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Latin-American Seeds: Agronomic, Processing and Health Aspects

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Lentils: Production, Processing Technologies, Products, and Nutritional Profile

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