Series: Methods and Protocols in Food Science

Multidimensional Characterization of Dietary Lipids

Bioactives Encapsulation

Proteomics Applied to Foods

Heat Resistant Microorganisms in Food Safety and Spoilage

Food Waste Conversion

Basic Protocols in Encapsulation of Food Ingredients

Multidimensional Characterization of Dietary Lipids

Carotenoid Analysis

Meat Products Preservation

Bioaccessibility of Compounds in Foods and Byproducts

Food Quality Analysis

Plant Microbiome Engineering

Characterization of Molecular Interactions

Leaves as Functional Foods

Bioactive Extraction and Application in Food and Nutraceutical Industries

Basic Protocols in Starch Characterization

Gas Chromatography-Mass Spectrometry

Extraction, Characterization, and Functional Assessment of Bioactive Compounds

Plant Chemical Compositions and Bioactivities

Plant Chemical Compositions and Bioactivities

Probiotic Foods and Beverages

Fruit and Vegetable Processing Wastes and By-products

Gram Positive Bacterial Food Borne Pathogens

Microalgae-based Pigments

Plant-based Proteins

Extraction, Characterization, and Functional Assessment of Bioactive Compounds

Fruit and Vegetable Waste Valorization

Essential Oil Extraction from Food By-Products

Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater

Food Packaging Materials

Postbiotics

Fortified Foods

Frozen Dough and Bread Quality

Dairy Foods Processing

Biopolymers

Basic Protocols in Predictive Food Microbiology

Wine Analysis and Testing Techniques

Chemical Food Contaminants Analysis

Membrane Processes

Sports Nutrition Methods

Functional Meat Products

Mass Spectrometry for Food Analysis

Basic Protocols in Predictive Food Microbiology

Consumer Research Methods in Food Science

Emerging Food Processing Technologies

Mass Spectrometry for Food Analysis

Methods to Assess the Quality of Meat Products

Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater

Basic Protocols in Encapsulation of Food Ingredients

Basic Methods and Protocols on Sourdough