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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Plant-Based Diets for Succulence and Sustainability
Kathleen May (Dalhousie University, Canada) Kevany
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Yogurt : Roles in Nutrition and Impacts on Health
Andre Marette
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Computational Fluid Dynamics Simulation of Spray Dryers : An Engineer’s Guide
Meng Wai Woo
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Digital Food Activism
Tanja Schneider
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Soy, Globalization, and Environmental Politics in South America
Gustavo de L. T. Oliveira
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The Regulation of Dietary Supplements : A Historical Analysis
Stephen J. Pintauro
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Biofuels, Bioenergy and Food Security : Technology, Institutions and Policies
Deepayan (Institute for Sustainability, Energy, and Environme Debnath
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Sustainable Food Production : An Earth Institute Sustainability Primer
Dr. Shahid, Ph.D (Director) Naeem
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Scientific Criteria to Ensure Safe Food
National Research Council
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Weight Management : State of the Science and Opportunities for Military Programs
Institute of Medicine
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