Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Sustainable Production Technology in Food

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health

Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms

Fermentation Processes: Emerging and Conventional Technologies

Fermentation Processes: Emerging and Conventional Technologies

Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications

Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Green Extraction and Valorization of By-Products from Food Processing