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Food Science

20 Open Access Books

535 Authors and Editors

746 Web of Science Citations

856 Crossref Citations

2,265 Dimension Citations

1 Book Series

Inside the subject

Food Chemistry (8)
Food Engineering (5)
Seed Technology (2)

20 peer-reviewed open access books

Pseudocereals IntechOpen
Pseudocereals Recent Advances and New Perspectives Edited by Viduranga Y. Waisundara

Pseudocereals

Edited by Viduranga Y. Waisundara

Food Processing and Preservation IntechOpen
Food Processing and Preservation Edited by Roua Lajnaf

Food Processing and Preservation

Edited by Roua Lajnaf

Food Security Challenges and Approaches IntechOpen
Food Security Challenges and Approaches Edited by Muhammad Haseeb Ahmad

Food Security Challenges and Approaches

Edited by Muhammad Haseeb Ahmad

Food Systems Resilience IntechOpen
Food Systems Resilience Edited by Ana I. Ribeiro-Barros

Food Systems Resilience

Edited by Ana I. Ribeiro-Barros

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products IntechOpen
Innovation in the Food Sector Through t... Edited by Ana Novo Barros

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products

Edited by Ana Novo Barros

Soybean for Human Consumption and Animal Feed IntechOpen
Soybean for Human Consumption and Anima... Edited by Aleksandra Sudarić

Soybean for Human Consumption and Animal Feed

Edited by Aleksandra Sudarić

Food Processing IntechOpen
Food Processing Edited by Romina Alina Marc

Food Processing

Edited by Romina Alina Marc

Food Preservation and Waste Exploitation IntechOpen
Food Preservation and Waste Exploitatio... Edited by Sonia A. Socaci

Food Preservation and Waste Exploitation

Edited by Sonia A. Socaci

Pectins IntechOpen
Pectins Extraction, Purification, Characterization an... Edited by Martin Masuelli

Pectins

Edited by Martin Masuelli

Nutraceuticals IntechOpen
Nutraceuticals Past, Present and Future Edited by María Chávarri Hueda

Nutraceuticals

Edited by María Chávarri Hueda

Food Engineering IntechOpen
Food Engineering Edited by Teodora Emilia Coldea

Food Engineering

Edited by Teodora Emilia Coldea

Whey IntechOpen
Whey Biological Properties and Alternative Uses Edited by Isabel Gigli

Whey

Edited by Isabel Gigli

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IntechOpen Book Series

Latest research: 22 Online First chapter releases in this subject

Open Access Peer-reviewed Chapter

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

Renuka Vinothkumar

DOI: 10.5772/intechopen.114958

9

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

Open Access Peer-reviewed Chapter

Functionality of Food Additives

Reza Abedi-Firoozjah and Milad Tavassoli

DOI: 10.5772/intechopen.114959

34

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

Open Access Peer-reviewed Chapter

Analysis of Biochemical and Histological Indicators in the Blood Serum and Organs of Rats during Pro...

Galina I. Gubina-Vakulik and Tatyana V. Gorbach and Vitalii O. Vekshyn

DOI: 10.5772/intechopen.114392

13

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

Open Access Peer-reviewed Chapter

Coconut: Nutritional and Industrial Significance

Upali Samarajeewa

DOI: 10.5772/intechopen.1004173

17

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

Open Access Peer-reviewed Chapter

Macadamia Nuts as a Supplement to Cereal-Based Diets in Malawi

Emmanuel Junior Zuza, Abdulmumin Opeyemi Muhammed, Andrew Emmott and Rick L. Brandenburg and Yoseph N. Araya

DOI: 10.5772/intechopen.1004760

28

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

Open Access Peer-reviewed Chapter

Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products

Carina Fernández, Ricardo Fogar, Fabiana Rolhaiser, Cecilia Toth and Melisa Britez and Mara Romero

DOI: 10.5772/intechopen.114051

94

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

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Top 5 Most cited chapters in this subject

Open Access Peer-reviewed Chapters

Metabolic Processes During Seed Germination

By Awatif S. Ali and Alaaeldin A. Elozeiri

Part of the book: Seed Biology

7,606
58
Protein-Based Edible Films: Characteristics and Improvement of Properties

By Thawien Wittaya

Part of the book: Structure and Function of Food Engineering

6,635
47
Pulsed Electric Fields for Food Processing Technology

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

Part of the book: Structure and Function of Food Engineering

30,981
25
Seed Transmission of Tobamoviruses: Aspects of Global Disease Distribution

By Aviv Dombrovsky and Elisheva Smith

Part of the book: Seed Biology

3,610
53
The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

By Jose Luis Aleixandre-Tudo and Wessel du Toit

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

3,870
32

Top 5 Most downloaded chapters in this subject in the last 30 days

Open Access Peer-reviewed Chapters

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 the book: Legume Seed Nutraceutical Research

3,826
14
Extraction and Purification of Pectin from Agro-Industrial Wastes

By Erumalla Venkatanagaraju, N. Bharathi, Rachiraju Hema Sindhuja, Rajshree Roy Chowdhury and Yarram Sreelekha

Part of the book: Pectins

3,764
10
Pulsed Electric Fields for Food Processing Technology

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

Part of the book: Structure and Function of Food Engineering

30,981
25
Metabolic Processes During Seed Germination

By Awatif S. Ali and Alaaeldin A. Elozeiri

Part of the book: Seed Biology

7,606
58
Role of Pectin in Food Processing and Food Packaging

By Thiraviam Vanitha and Mahejibin Khan

Part of the book: Pectins

4,221
28

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