IntechOpen Frontiers and New Trends in the Science of Fermented Food and Beverages

Trends and Innovations in Food Science

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Fermentation in the Food Industry (Food Science and Nutrition)

The Science of Fermentation (Food Science and Nutrition)

Food Processing and Preservation

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Fermentation: Processes, Benefits and Risks

Current Topics in Functional Food

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Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products

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Food Production and Industry

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IntechOpen - Recent Trend in Electrochemical Science and Technology

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Some New Aspects of Colloidal Systems in Foods

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Functional Foods

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Recent Trends in Computational Science and Engineering

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Advanced Oxidation Processes: Applications, Trends, and Prospects

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Probiotics, Prebiotics, and Postbiotics in Human Health and Sustainable Food Systems

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New Trends and Challenges in Open Data

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Food Processing

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Saccharomyces

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Science Education: Research and New Technologies

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Mycotoxins and Food Safety - Recent Advances

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Advances in Colloid Science

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New Discoveries in the Ripening Processes: 3 (Food Science and Nutrition)

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Advances in Probiotics for Health and Nutrition

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New Insight into Brucella Infection and Foodborne Diseases

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Bioactive Food Peptides in Health and Disease

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