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keyword: Food processing – 20 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition
Sabina Lachowicz-Wiśniewska (editor)
Ultra-Processed Foods, Diet Quality and Human Health
Monica Dinu and Daniela Martini, editors
New and Improved Nanomaterials and Approaches for Optical Bio- and Immunosensors
Boris B. Dzantiev (editor)
Marina Cano-Lamadrid and Francisco Artés-Hernández, editors
Food Bioactive Compounds: Chemical Challenges and Opportunities
Smaoui Slim (editor)
Sustainable Functional Food Processing
Danijela Bursać Kovačević and Predrag Putnik, editors
Sensory and Consumer Research for a Sustainable Food System
Antti Knaapila (editor)
The Potential of Dietary Antioxidants
Irene Dini and Domenico Montesano, editors
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
Jan Oszmianski and Sabina Lachowicz-Wiśniewska, editors
Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry
Ibrahim M. Abu-Reidah and Amani Taamalli, editors
Food Labeling: Analysis, Understanding, and Perception
Daniela Martini and Davide Menozzi, editors
Structural and Functional Analysis of Extracts in Plants
Stefania Lamponi (editor)
Fate of Free, “Masked” and Conjugated/Modified forms of Mycotoxins
Michele Suman (editor)
Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy
Nikolaos Kopsahelis and Vasiliki Kachrimanidou
