Alina Maria Holban - Böcker

Food Biosynthesis

Soft Chemistry and Food Fermentation

Food Bioconversion

Diet, Microbiome and Health

Impact of Nanoscience in the Food Industry

Food Quality: Balancing Health and Disease

Advances in Biotechnology for Food Industry

Foodborne Diseases

Food Control and Biosecurity

Alternative and Replacement Foods

Food Processing for Increased Quality and Consumption

Role of Materials Science in Food Bioengineering

Biopolymers for Food Design

Microbial Contamination and Food Degradation

Food Packaging and Preservation

Therapeutic Foods

Natural and Artificial Flavoring Agents and Food Dyes

Genetically Engineered Foods

Microbial Production of Food Ingredients and Additives

Ingredients Extraction by Physicochemical Methods in Food

Therapeutic, Probiotic, and Unconventional Foods

Food Safety and Preservation

Modern Biological Approaches to Improving Consumer Health

Engineering Tools in the Beverage Industry

Volume 3: The Science of Beverages

Processing and Sustainability of Beverages

Volume 2: The Science of Beverages

Production and Management of Beverages

Volume 1. The Science of Beverages

Alcoholic Beverages

Volume 7: The Science of Beverages

Non-alcoholic Beverages

Volume 6. The Science of Beverages

Fermented Beverages

Volume 5. The Science of Beverages

Bottled and Packaged Water

Volume 4: The Science of Beverages