Application of Fluorescence Spectroscopy in Food Quality and Control

edited by Romdhane Karoui.

Nanotechnology in Food Packaging

edited by Awanish Kumar.

Rye: Processing, Nutritional Profile and Commercial Uses

edited by Sukhvinder Singh Purewal.

Advances in Pasta Technology

edited by Savita Sharma, Rajan Sharma, Antima Gupta, Hanuman Bobade.

Biofilm Applications to Revolutionize Food Technology

edited by Tanmay Sarkar, Dibyajit Lahiri, Moupriya Nag, Debasmita Bhattacharya.