Technology for Wine and Beer Production from Ipomoea batatas
Sandeep Kumar Panda
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Food Molecular Microbiology
Spiros Paramithiotis
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Seafood Safety and Quality
Md. Latiful (Dhaka University, Bangladesh) Bari
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Consumer Perception of Food Attributes
Shigeru Matsumoto
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Therapeutic and Nutritional Uses of Algae
Leonel Pereira
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Food Traceability and Authenticity : Analytical Techniques
Didier (International Center for Agricultural Research for Dev Montet
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Biopackaging
Martin Alberto Masuelli
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Utilisation of Bioactive Compounds from Agricultural and Food Production Waste
Quan V. (University of Newcastle, Ourimbah, Australia) Vuong
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Food Allergy : Methods of Detection and Clinical Studies
Anas M. Abdel Rahman
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Food Forensics : Stable Isotopes as a Guide to Authenticity and Origin
James F. (Queensland Health Forensic and Scientific Services, Carter
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Fermented Foods, Part II : Technological Interventions
Ramesh C. (Central Tuber Crops Research Institute, India) Ray
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Acetic Acid Bacteria : Fundamentals and Food Applications
Ilkin Yucel Sengun
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Vitamin B12 : Advances and Insights
Rima Obeid
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Microbial Enzyme Technology in Food Applications
Ramesh C. Ray
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Lactic Acid Fermentation of Fruits and Vegetables
Spiros Paramithiotis
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Mediterranean Foods : Composition and Processing
Rui M. S. da Cruz
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Fermented Foods of Latin America : From Traditional Knowledge to Innovative Applications
Ana Lucia Barretto Penna
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Fermented Meat Products : Health Aspects
Nevijo (University of Zagreb, Croatia) Zdolec
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Edible Insects of the World
Jun Mitsuhashi
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Pomegranate Production and Marketing
Ibrahim Kahramanoglu
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Edible Seaweeds of the World
Leonel Pereira
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Yogurt : Roles in Nutrition and Impacts on Health
Andre Marette
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The Regulation of Dietary Supplements : A Historical Analysis
Stephen J. Pintauro
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Scientific Criteria to Ensure Safe Food
National Research Council
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