Books in Food science and technology
- 1st Edition
- October 1, 2025
- Ravi Pandiselvam + 2 more
- English
- Paperback9 7 8 0 4 4 3 2 6 5 3 2 7
- eBook9 7 8 0 4 4 3 2 6 5 3 3 4

Coconut-Based Beverages and Products
- 1st Edition
- October 1, 2025
- Belal J. Muhialdin
- English

Functional Fermented Beverages
- 1st Edition
- October 1, 2025
- María Patricia López Ramírez + 1 more
- English

A Practical Guide for Interpreting and Constructing Nutritional Labeling
- 1st Edition
- October 1, 2025
- Zong Meng
- English
- Paperback9 7 8 0 4 4 3 2 9 0 7 1 8
- eBook9 7 8 0 4 4 3 2 9 0 7 3 2

Future Fat Alternatives
- 1st Edition
- October 1, 2025
- Celestino Santos-Buelga + 2 more
- English

Bioactive Components for Functional Foods
- 1st Edition
- October 1, 2025
- Muhammad Shahzad Aslam + 2 more
- English

Fermented Foods for Wellness
- 1st Edition
- October 1, 2025
- Sonia G. Sáyago-Ayerdi + 3 more
- English
- Paperback9 7 8 0 4 4 3 3 3 4 0 5 4
- eBook9 7 8 0 4 4 3 3 3 4 0 6 1

The Science and Culture of Latin American Foods
- 1st Edition
- October 1, 2025
- Gérard Liger-Belair
- English

Sparkling Beverages
- 1st Edition
- Volume 10
- October 1, 2025
- Marc J. Cohen + 1 more
- English

Advances in Food Security and Sustainability
- 1st Edition
- Volume 117
- October 1, 2025
- Cristina M. Rosell + 1 more
- English

Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health
Related subjects
Bakery products and baking technology
Beverages alcoholic and non alcoholic
Carbohydrates
Cereals and cereal products
Chemical analysis of food
Confectionary
Egg and egg products
Enzyme and fermentation technology
Fats and oils
Fish seafood and marine products
Flavour chemistry
Food additives
Food and health
Food biotechnology
Food chemistry
Food composition
Food contamination hygiene and toxicology
Food economics and statistics
Food engineering
Food marketing and management
Food microbiology
Food packaging
Food physics
Food policy
Food preservation methods and development
Food preservation packaging and storage
Food processing
Food processing equipment
Food processing technology
Food properties
Food safety
Food security
Food sensors and biosensors
Food sensory science
Food standards laws and regulations
Foods ingredients and additives
Fruits vegetables and nuts
Genetic engineering of foods novel foods
Gums gels and gelling agents
Herbs and spices
Macromolecule functionality
Meat poultry and game
Milk and dairy products
Nutraceuticals functional and medical foods
Nutrition
Postharvest storage
Sensory analysis and consumer sensory analysis research acceptability
Sensory evaluation and organoleptic properties
Sugar syrups and sweeteners