Food Science

16 Open Access Books

367 Authors and Editors

490 Web of Science Citations

836 Dimensions Citations

16 peer-reviewed open access books

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1. 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

2. Seed Dormancy

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

Part of book: Advances in Seed Biology

3. Metabolic Processes During Seed Germination

By Awatif S. Ali and Alaaeldin A. Elozeiri

Part of book: Advances in Seed Biology

4. 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

5. Role of Pectin in Food Processing and Food Packaging

By Thiraviam Vanitha and Mahejibin Khan

Part of book: Pectins - Extraction, Purification, Characterization and Applications

6. Extraction and Characterization of Pectins From Peels of Criolla Oranges (Citrus sinensis): Experimental Reviews

By Paula Ruano, Lismet Lazo Delgado, Sergio Picco, Liliana Villegas, Franco Tonelli, Mario Eduardo Aguilera Merlo, Javier Rigau, Darío Diaz and Martin Masuelli

Part of book: Pectins - Extraction, Purification, Characterization and Applications

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. An Important Milk Enzyme: Lactoperoxidase

By Zeynep Koksal, Ilhami Gulcin and Hasan Ozdemir

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

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. Nanoemulsions in Food Industry

By Mohamed A. Salem and Shahira M. Ezzat

Part of book: Some New Aspects of Colloidal Systems in Foods