Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differen

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last I

This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Cha

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology