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Subject Area: Food Science

	Nutritional Science and Technology Concept to Application Edited by Tejpal Dhewa, Anil Kumar Puniya, and Anil Panghal Copyright: 2024 \| Status: Published \| Hardcover This new volume in the groundbreaking series, “Bioprocessing in Food Science,” Nutritional Science and Technology, is a comprehensive resource covering topics such as human nutrition, food safety concerns, and emerging technologies like nanotechnology, and it also addresses the need for innovative food products, contamination, and regulatory challenges in the global food market.
	Agro-Waste Derived Biopolymers and Biocomposites Innovations and Sustainability in Food Packaging Edited by Santosh Kumar, Avik Mukherjee and Vimal Katiyar Copyright: 2024 \| Status: Published \| Hardcover This comprehensive book describes the fundamental principles and major advancements in the utilization of agro-waste for deriving biopolymers, and their applications to fabricate composite, nanocomposite, and hybrid food packaging films and coatings.
	Nonthermal Food Engineering Operations Edited by Nitin Kumar, Anil Panghal, and M. K. Garg Copyright: 2024 \| Status: Published \| Hardcover Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
	Nonthermal Food Processing, Safety and Preservation Edited by Anand Prakash and Arindam Kuila Copyright: 2024 \| Status: Published \| Hardcover This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology.
	Nutraceuticals from Fruit and Vegetable Waste Edited by Vidisha Tomer, Navnidhi Chhikara, Ashwani Kumar, and Anil Panghal Copyright: 2024 \| Status: Published \| Hardcover Nutraceuticals from Fruit and Vegetable Waste, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the valorization of fruit and vegetable waste and the state of the art for fruit and vegetable processing.
	Novel Technologies in Food Science Edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary Copyright: 2023 \| Status: Published \| Hardcover Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
	Microbes in the Food Industry Edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary Copyright: 2023 \| Status: Published \| Hardcover This newest volume in the groundbreaking new series, “Bioprocessing in Food Science,” focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals.
	Harvesting Food from Weeds Edited by Prerna Gupta, Navnidhi Chhikara, and Anil Panghal Copyright: 2023 \| Status: Published \| Hardcover An exciting new volume in the groundbreaking new series, “Bioprocessing in Food Science,” Harvesting Food from Weeds focuses on the latest processes, industrial applications, and leading research on this important, evolving new area, for engineers, scientists, students, and other industry professionals.
	Nutraceutics from Agri-Food By-Products Edited by Umile Gianfranco Spizzirri Copyright: 2023 \| Status: Published \| Expected Pub Date:2023/09/22 \| Hardcover This book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry.
	Food Chemistry The Role of Additives, Preservatives and Adulteration Edited by Mousumi Sen Copyright: 2022 \| Status: Published \| Hardcover A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.
	Thermal Food Engineering Operations Edited by Nitin Kumar, Anil Panghal, and M. K. Garg Copyright: 2022 \| Status: Published \| Hardcover Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
	Functional Foods Edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary Copyright: 2022 \| Status: Published \| Hardcover Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
	Nanotechnology in Functional Foods Edited by Tanima Bhattacharya and Shakeel Ahmed Copyright: 2022 \| Status: Published \| Hardcover The broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia.
	Nutraceutical Fatty Acids from Oleaginous Microalgae A Human Health Perspective By Alok Kumar Patel and Leonidas Matsakas Copyright: 2020 \| Status: In Production \| Expected Pub Date:2020 \| Hardcover A critical text designed for microbiologists, biotechnologists, entrepreneurs, nutritionists, dietitians, clinicians and health-related professionals, Nutraceutical Fatty Acids from Oleaginous Microalgae presents an inclusive assessment of the current knowledge about the lab-scale and large-scale production of essential nutraceuticals from microalgae and their nutritional effects on human health.
	Composites Materials for Food Packaging Edited by Giuseppe Cirillo, Marek A. Kozlowski and Umile Gianfranco Spirrizzi Copyright: 2018 \| Status: Published \| Hardcover The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environmental and reusability concerns, food quality, and nutritional value.
	Food Safety: Innovative Analytical Tools for Safety Assessment Edited by Umile Gianfranco Spizziri and Giuseppe Cirillo Copyright: 2016 \| Status: Published \| Hardcover
	Functional Polymers in Food Science Part 2: Food Processing Edited by Giuseppe Cirillo, Umile Gianfranco Spizzirri, and Francesca Iemma Copyright: 2015 \| Status: Published \| Hardcover Provides an extensive overview of the link between polymer properties and food quality
	Functional Polymers in Food Science Part 1: Food Packaging Edited by Giuseppe Cirillo, Umile Gianfranco Spizzirri, and Francesca Iemma Copyright: 2015 \| Status: Published \| Hardcover Provides an extensive overview of the link between polymer properties and food quality
	Vitamins as Nutraceuticals Recent Advances and Applications Edited by Eknath D. Ahire, Raj K. Keservani, Khemchand R. Surana, Sippy Singh and Rajesh K. Kesharwani Copyright: \| Status: Published \| Hardcover The book examines the development of nutraceutical products featuring maximizing the vitamin benefits to human health and various health conditions.