Seaweed Sustainability: Food and Non-Food Applications

Food Formulation: Novel Ingredients and Processing Techniques

Food Formulation: Novel Ingredients and Processing Techniques

Pulse Foods: Processing, Quality and Nutraceutical Applications, Edition 2

Pulse Foods: Processing, Quality and Nutraceutical Applications

Novel Food Fermentation Technologies

Novel Thermal and Non-Thermal Technologies for Fluid Foods

Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction

Sustainable Food Processing

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Ozone in Food Processing

Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds