Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties (Food Engineering Series)

Sustainable Innovation in Food Product Design (Food Engineering Series)

Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series)

Springer

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

Springer

Microbial-Based Designer Foods: Designing Next-Generation Functional Foods Powered by Microbes (Food Bioactive Ingredients)

Springer

Innovations in Food Technology: Current Perspectives and Future Goals

Springer

Food Bioactives and Health

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

Healthier Meat Products

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

Healthy Food for Children

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

Integrated Improvement of Food Legumes

Non-invasive and Non-destructive Methods for Food Integrity

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

Springer

Emerging Non-destructive Technologies for Food Quality Analysis

Energy Efficient Technologies for Food Safety, Quality, and Security

Food Engineering (Food Science and Technology)

Functional Foods: Technological Challenges and Advancement in Health Promotion

CRC Press

Traditional Foods: History, Preparation, Processing and Safety (Food Engineering Series)

Springer

Environment and Climate-smart Food Production

Food Texturology: Measurement and Perception of Food Textural Properties

Nutraceuticals and Functional Foods in Immunomodulators

Phytochemicals and Medicinal Plants in Food Design: Strategies and Technologies for Improved Healthcare (Innovations in Agricultural & Biological Engineering)

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