IntechOpen Book Series > Food Science and Nutrition

IntechOpen Book Series

Food Science and Nutrition

BOOK SERIES DOI 10.5772/intechopen.107197ISSN 2977-8174

Latest publication 10 May 2024

A collection of scientific Topics in Food Science and Nutrition - always open for submission with an Annual Volume published each calendar year with a dedicated ISSN and ISBN.

Led by Series Editor Associate Prof. Maria Rosário Bronze and an international Editorial Board, all submissions are peer-reviewed and published immediately after acceptance.

The Book Series also publishes a program of research-driven Thematic Edited Volumes that focus on specific areas and allow for a more in-depth overview of a particular subject.

always open for submissions

Open Access Peer-reviewed Research

Major Contaminants of Peanut and Its Products and their Methods of Management

Esameldin Kabbashi

DOI: 10.5772/intechopen.1004630

Part Of Topic: Nutrition

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

Open Access Peer-reviewed Research

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

Renuka Vinothkumar

DOI: 10.5772/intechopen.114958

Part Of Topic: Food Chemistry

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

Open Access Peer-reviewed Research

Functionality of Food Additives

Reza Abedi-Firoozjah and Milad Tavassoli

DOI: 10.5772/intechopen.114959

Part Of Topic: Food Chemistry

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

Open Access Peer-reviewed Research

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

Part Of Topic: Food Chemistry

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

Open Access Peer-reviewed Research

Coconut: Nutritional and Industrial Significance

Upali Samarajeewa

DOI: 10.5772/intechopen.1004173

Part Of Topic: Nutrition

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

Open Access Peer-reviewed Research

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

Rick L. Brandenburg, Emmanuel Zuza, Andrew Emmott and Yoseph Araya

DOI: 10.5772/intechopen.1004760

Part Of Topic: Nutrition

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

Open Access Peer-reviewed Research

Recent Trends on Camel Milk Cheese Processing: Nutritional and Health Value

Zeineb Jrad and Olfa Oussaeif and Halima El-Hatmi

DOI: 10.5772/intechopen.114032

Part Of Topic: Food Technology

Part of the book: Recent Trends on Cheese as Functional Food with Great Nutritive and Health Benefits [Working Title]

Open Access Peer-reviewed Research

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

Part Of Topic: Nutrition

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

Open Access Peer-reviewed Research

Indian Cheese Revolution: Withania coagulans in Dairy Industry

Mayur Ram and Bimal S. Desai and Sumankumar S. Jha

DOI: 10.5772/intechopen.113815

Part Of Topic: Food Technology

Part of the book: Recent Trends on Cheese as Functional Food with Great Nutritive and Health Benefits [Working Title]

Open Access Peer-reviewed Research

Grape by-Products: Potential Sources of Phenolic Compounds for Novel Functional Foods

Cristiana Radulescu, Lavinia Claudia Buruleanu, Radu Lucian Olteanu, Cristina Mihaela Nicolescu, Marius Bumbac and Laura Monica Gorghiu and Mihaela Daniela Nechifor (Tudorache)

DOI: 10.5772/intechopen.113386

Part Of Topic: Nutrition

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