Food Science

10 Open Access Books

248 Authors and Editors

111 Web of Science Citations

359 Dimensions Citations

Online First chapter releases in this category

Chapter titleDownloads
1. The Bifidobacterim bifidum (BIB2) Probiotic Increased Immune System Factors in Men Sprint Athletes

By Ali Hossein Khani, Seyed Milad Mousavi Jazayeri, Elahe Ebrahimi and Ayoub Farhadi

Part of book: Nutraceuticals - Past, Present and Future [Working Title]

9
2. Pectin - Extraction, Purification, Characterization and Applications

By Virginia Rodríguez Robledo and Lucía Isabel Castro Vázquez

Part of book: Pectins - Extraction, Purification, Characterization and Applications [Working Title]

10
3. Introductory Chapter: From Waste to New Resources

By Anca C. Fărcaş, Sonia A. Socaci and Zorita M. Diaconeasa

Part of book: Food Waste as a Resource [Working Title]

42
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Most cited chapters in this category

Chapter titleDownloads
1. Protein-Based Edible Films: Characteristics and Improvement of Properties

By Thawien Wittaya

Part of book: Structure and Function of Food Engineering

4777
2. Pulsed Electric Fields for Food Processing Technology

By Maged E.A. Mohamed and Ayman H. Amer Eissa

Part of book: Structure and Function of Food Engineering

26036
3. Oxygen Scavengers: An Approach on Food Preservation

By Renato Souza Cruz, Geany Peruch Camilloto and Ana Clarissa dos Santos Pires

Part of book: Structure and Function of Food Engineering

14593

Most downloaded chapters in this category in last 30 days

Chapter title
1. Seed Transmission of Tobamoviruses: Aspects of Global Disease Distribution

By Aviv Dombrovsky and Elisheva Smith

Part of book: Advances in Seed Biology

2. Metabolic Processes During Seed Germination

By Awatif S. Ali and Alaaeldin A. Elozeiri

Part of book: Advances in Seed Biology

3. Pulsed Electric Fields for Food Processing Technology

By Maged E.A. Mohamed and Ayman H. Amer Eissa

Part of book: Structure and Function of Food Engineering

4. Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

By Alžbeta Medveďová and Ľubomír Valík

Part of book: Structure and Function of Food Engineering

5. African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values

By Nurudeen Ayoade Olasupo and Princewill Chimezie Okorie

Part of book: Frontiers and New Trends in the Science of Fermented Food and Beverages

6. Seed Dormancy

By Mustafa Yildiz, Ramazan Beyaz, Mehtap Gursoy, Murat Aycan, Yusuf Koc and Mustafa Kayan

Part of book: Advances in Seed Biology

7. The Potential of Garden Cress (Lepidium sativum L.) Seeds for Development of Functional Foods

By Chandra Shekhar Singh and Vinod Kumar Paswan

Part of book: Advances in Seed Biology

8. The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

By Jose Luis Aleixandre-Tudo and Wessel du Toit

Part of book: Frontiers and New Trends in the Science of Fermented Food and Beverages

9. Casein Proteins: Structural and Functional Aspects

By Mohd Younus Bhat, Tanveer Ali Dar and Laishram Rajendrakumar Singh

Part of book: Milk Proteins - From Structure to Biological Properties and Health Aspects

10. Cowpea: A Strategic Legume Species for Food Security and Health

By Alexandre Carneiro da Silva, Dyego da Costa Santos, Davair Lopes Teixeira Junior, Pedro Bento da Silva, Rosana Cavalcante dos Santos and Amauri Siviero

Part of book: Legume Seed Nutraceutical Research