IntechOpen

IntechOpen Book Series > Food Science and Nutrition

IntechOpen Book Series

Food Science and Nutrition

BOOK SERIES DOI 10.5772/intechopen.107197ISSN 2977-8174

Latest publication 10 June 2024

A collection of scientific Topics in Food Science and Nutrition - always open for submission with an Annual Volume published each calendar year with a dedicated ISSN and ISBN.

Led by Series Editor Associate Prof. Maria Rosário Bronze and an international Editorial Board, all submissions are peer-reviewed and published immediately after acceptance.

The Book Series also publishes a program of research-driven Thematic Edited Volumes that focus on specific areas and allow for a more in-depth overview of a particular subject.

always open for submissions

Open Access Peer-reviewed Research

Bread Aroma and Flavour Creation Factors

Nermina Spaho and Sanja Oručević Žuljević

DOI: 10.5772/intechopen.115114

1

Part Of Topic: Food Chemistry

Part of the book: The Science of Fermentation [Working Title]

Open Access Peer-reviewed Research

Phycocyanin, The Microalgae Bio-Treasure

Joana Campos, Raquel Fernandes and Ana Novo Barros

DOI: 10.5772/intechopen.115108

11

Part Of Topic: Nutrition

Part of the book: Functional Food - Upgrading Natural and Synthetic Sources [Working Title]

Open Access Peer-reviewed Research

Pistacia atlantica as Anti-Inflammatory Agent in Medicinal Uses

Bakka Chahrazad

DOI: 10.5772/intechopen.1004939

5

Part Of Topic: Nutrition

Part of the book: Nut Consumption and Usefulness in the Modern World [Working Title]

Open Access Peer-reviewed Research

Improving Edible Oilseed (Oil Palm) Health and Productivity: Integration of Sustainable Pest Managem...

Indra Purnama, Syafrani Syafrani, Anisa Mutamima, Rachmad Saputra and Nurliana Nasution and Amalia Amalia

DOI: 10.5772/intechopen.114936

9

Part Of Topic: Nutrition

Part of the book: Edible Oilseeds Research - Updates and Prospects [Working Title]

Open Access Peer-reviewed Research

Traditional Fermented Beverages in México

Blanca Rosa Aguilar-Uscanga and Esperanza González-Quezada and Josue Raymundo Solis-Pacheco

DOI: 10.5772/intechopen.115063

20

Part Of Topic: Food Chemistry

Part of the book: The Science of Fermentation [Working Title]

Open Access Peer-reviewed Research

Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technologic...

Essodolom Taale, Banfitebiyi Gambogou, Adama Sawadogo, Hama Cissé, Tiatou Souho and Sabiba Kou’santa Amouzou and Atti Tchabi

DOI: 10.5772/intechopen.114893

33

Part Of Topic: Food Chemistry

Part of the book: The Science of Fermentation [Working Title]

Open Access Peer-reviewed Research

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Sup...

Ana Arnaiz, Jorge Lucas Vallejo-García, Miriam Trigo-López, Saúl Vallejos, José M. García, María Asunción Muñoz Santamaría and Alessandra Cutillo-Foraster

DOI: 10.5772/intechopen.1005087

26

Part Of Topic: Food Technology

Part of the book: Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications [Working Title]

Open Access Peer-reviewed Research

Major Contaminants of Peanut and Its Products and their Methods of Management

Esameldin Kabbashi

DOI: 10.5772/intechopen.1004630

13

Part Of Topic: Nutrition

Part of the book: Nut Consumption and Usefulness in the Modern World [Working Title]

Open Access Peer-reviewed Research

Recent Advancements of Astaxanthin from an Animal Feed to a Therapeutic Agent in Humans—A Meta-Analy...

Renuka Vinothkumar

DOI: 10.5772/intechopen.114958

16

Part Of Topic: Food Chemistry

Part of the book: Chemistry of Food Additives [Working Title]

Open Access Peer-reviewed Research

Functionality of Food Additives

Reza Abedi-Firoozjah and Milad Tavassoli

DOI: 10.5772/intechopen.114959

59

Part Of Topic: Food Chemistry

Part of the book: Chemistry of Food Additives [Working Title]