Series: Food Chemistry, Function and Analysis

Science of Plant-based Diets in Human Health

Fortification and Microencapsulation of Vitamin D

Algal Polysaccharides and Proteins for Food Applications

Microbial Carotenoids

Millet Proteins

Advances in Liposomal Technology in Food, Supplements and Nutraceuticals

Vitamin E

Sensory Evaluation and Consumer Acceptance of New Food Products

Cereal Grain-based Functional Foods

Edible Oil Structuring

Functional Foods of the Future

Oral Processing and Consumer Perception

Rapid Antibody-based Technologies in Food Analysis

Legumes

Handbook of Food Structure Development

Development of Trans-free Lipid Systems and their Use in Food Products

Eggs as Functional Foods and Nutraceuticals for Human Health

Nutritional Signaling Pathway Activities in Obesity and Diabetes

Pigmented Cereals and Millets

Biogenic Amines in Food

Health Claims and Food Labelling

Handbook of Cheese Chemistry

Nutraceuticals and Human Health

Non-extractable Polyphenols and Carotenoids

Sensing Techniques for Food Safety and Quality Control

Foodomics

Nutrition and Cancer Prevention

Handbook of Antioxidant Methodology

Dietary Supplements with Antioxidant Activity

Advanced Gas Chromatography in Food Analysis

The Chemistry and Bioactive Components of Turmeric

Mitigating Contamination from Food Processing

Fats and Associated Compounds

Tomato Chemistry, Industrial Processing and Product Development

Anthocyanins from Natural Sources

Food Contact Materials Analysis

DNA Techniques to Verify Food Authenticity

Food Irradiation Technologies

Berries and Berry Bioactive Compounds in Promoting Health

Steviol Glycosides

Food Biosensors

Carotenoid Esters in Foods

Advanced Spectroscopic Techniques for Food Quality

Food Proteins and Peptides