Springer Innovations in Food Technology: Current Perspectives and Future Goals

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

Frontiers in Food Biotechnology

Frontiers in Food Biotechnology

Emerging Non-destructive Technologies for Food Quality Analysis

Non-invasive and Non-destructive Methods for Food Integrity

Sustainable Innovation in Food Product Design (Food Engineering Series)

Advances in Pasta Technology

Food Texturology: Measurement and Perception of Food Textural Properties

How Technological Advances Change Human Food

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

Springer

Cultivated Meat: Technologies, Commercialization and Challenges

Trends in Animal-Based Foods

Nanotechnology in Food Packaging

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

Application of Nanotechnology in Food Science, Processing and Packaging

Springer

Food Bioactives and Health

Recent Advances in Edible Fats and Oils Technology: Processing, Health Implications, Economic and Environmental Impact

Springer

Starch Nanomaterials and Food Applications

Innovative Technologies for Meat Processing (Contemporary Food Engineering)

Functional Foods: Technological Challenges and Advancement in Health Promotion

CRC Press

Recent Advances in Food Biotechnology

Springer

Innovations in the Food System: Exploring the Future of Food

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

Environment and Climate-smart Food Production