1. Some Aspects of Animal Feed Sampling and Analysis By Gabriel Adebayo Malomo and Nnemeka Edith Ihegwuagu Part of book: Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis |
2. Introductory Chapter: Introduction to Food Additives By Desiree Nedra Karunaratne and Geethi Kaushalya Pamunuwa Part of book: Food Additives |
3. Natural Antimicrobials, their Sources and Food Safety By Muhammad Sajid Arshad and Syeda Ayesha Batool Part of book: Food Additives |
4. Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations By Diego dos S. Baião, Davi V.T. da Silva, Eduardo M. Del Aguila and Vânia M. Flosi Paschoalin Part of book: Food Additives |
5. Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas By Galina Novik, Olga Meerovskaya and Victoria Savich Part of book: Food Additives |
6. Food Additives and Processing Aids used in Breadmaking By Luis Carlos Gioia, José Ricardo Ganancio and Caroline Joy Steel Part of book: Food Additives |
7. Use of Natural Antimicrobial Agents: A Safe Preservation Approach By Farhan Saeed, Muhammad Afzaal, Tabussam Tufail and Aftab Ahmad Part of book: Active Antimicrobial Food Packaging |
8. Contamination, Prevention and Control of Listeria monocytogenes in Food Processing and Food Service Environments By Frederick Tawi Tabit Part of book: Listeria Monocytogenes |
9. Advances in Distilled Beverages Authenticity and Quality Testing By Teodora Emilia Coldea, Elena Mudura and Carmen Socaciu Part of book: Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis |
10. Food Preservatives from Plants By Hubert Antolak and Dorota Kregiel Part of book: Food Additives |