Bromatology

50 Open Access Books

1800 Authors and Editors

711 Web of Science Citations

2032 Dimensions Citations

50 peer-reviewed open access books

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Online First chapter releases in this category

Chapter titleDownloads
1. Integrating Text Mining and Network Analysis for Topic Detection from Published Articles on Banana Sensory Characteristics

By Victoria Jideani

Part of book: Banana Nutrition - Function and Processing Kinetics [Working Title]

2. Banana Bioactives: Absorption, Utilisation and Health Benefits

By Rinah K. Netshiheni, Adewale O. Omolola, Tonna A. Anyasi and Afam I.O. Jideani

Part of book: Banana Nutrition - Function and Processing Kinetics [Working Title]

73
3. Pharmacological Activities of Banana

By Bashir Ado Ahmad, Umar Abdullahi Zakariyya, Mujaheed Abubakar, Musbahu Muhammad Sani and Musbahu Adam Ahmad

Part of book: Banana Nutrition - Function and Processing Kinetics [Working Title]

127
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Most cited chapters in this category

Chapter titleDownloads
1. Valorisation of Cheese Whey, a By-Product from the Dairy Industry

By Chiara Mollea, Luca Marmo and Francesca Bosco

Part of book: Food Industry

5443
2. Hydrocolloids in Food Industry

By Jafar Milani and Gisoo Maleki

Part of book: Food Industrial Processes - Methods and Equipment

29556
3. Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

By Ewa Sikorska, Igor Khmelinskii and Marek Sikorski

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

5809

Most downloaded chapters in this category in last 30 days

Chapter title
1. Plant Tissue Culture: Current Status and Opportunities

By Altaf Hussain, Iqbal Ahmed Qarshi, Hummera Nazir and Ikram Ullah

Part of book: Recent Advances in Plant in vitro Culture

2. Microbial Contamination in Milk Quality and Health Risk of the Consumers of Raw Milk and Dairy Products

By Valente Velázquez-Ordoñez, Benjamín Valladares-Carranza, Esvieta Tenorio-Borroto, Martín Talavera-Rojas, Jorge Antonio Varela-Guerrero, Jorge Acosta-Dibarrat, Florencia Puigvert, Lucia Grille, Álvaro González Revello and Lucia Pareja

Part of book: Nutrition in Health and Disease - Our Challenges Now and Forthcoming Time

3. The Dairy Industry: Process, Monitoring, Standards, and Quality

By Niamh Burke, Krzysztof A. Zacharski, Mark Southern, Paul Hogan, Michael P. Ryan and Catherine C. Adley

Part of book: Descriptive Food Science

4. Banana Pseudo-Stem Fiber: Preparation, Characteristics, and Applications

By Asmanto Subagyo and Achmad Chafidz

Part of book: Banana Nutrition - Function and Processing Kinetics

5. Plant Tissue Culture Media

By Abobkar I.M. Saad and Ahmed M. Elshahed

Part of book: Recent Advances in Plant in vitro Culture

6. Food Safety – Problems and Solutions

By Aslı Uçar, Mustafa Volkan Yilmaz and Funda Pınar Çakıroğlu

Part of book: Significance, Prevention and Control of Food Related Diseases

7. Foodborne Bacteria: Potential Bioterrorism Agents

By Neli Ermenlieva, Gabriela Tsankova, Darina Naydenova, Tatina T. Todorova, Dayana Tsankova and Emilia Georgieva

Part of book: Food Safety - Some Global Trends

8. Environmental Factors Affecting Corn Quality for Silage Production

By Gonzalo Ferreira and Alston N. Brown

Part of book: Advances in Silage Production and Utilization

9. Risk Factors and Outcomes of Food Poisoning in Africa

By Ntambwe Malangu

Part of book: Significance, Prevention and Control of Food Related Diseases

10. Antioxidants from Natural Sources

By Haseeb Anwar, Ghulam Hussain and Imtiaz Mustafa

Part of book: Antioxidants in Foods and Its Applications