Non-invasive and Non-destructive Methods for Food Integrity

Emerging Non-destructive Technologies for Food Quality Analysis

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

Microbial Decontamination of Food

Food Bioactives and Health

Food Texturology: Measurement and Perception of Food Textural Properties

Innovations in Food Technology: Current Perspectives and Future Goals

Springer

Biotechnological Innovations in Food Processing: Transforming the Future of Nutrition and Sustainability

Nanotechnology in Food Packaging

Frontiers in Food Biotechnology

Frontiers in Food Biotechnology

Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition

Integrated Improvement of Food Legumes

Microbial Toxins in Food Systems: Causes, Mechanisms, Complications, and Metabolism

Sustainable Innovation in Food Product Design (Food Engineering Series)

Starch Nanomaterials and Food Applications

Natural Additives in Foods

Application of Nanotechnology in Food Science, Processing and Packaging

Springer

Nutraceuticals and Functional Foods in Immunomodulators

Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward

Springer

Food Safety and Quality in the Global South

Trends in Animal-Based Foods

Value Added Products From Food Waste

Biosensing and Micro-Nano Devices: Design Aspects and Implementation in Food Industries

Environment and Climate-smart Food Production