Francisco J. Barba - Böcker

Innovative Technologies for Food Preservation

Inactivation of Spoilage and Pathogenic Microorganisms

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

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Present and Future of High Pressure Processing

A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods

Agri-Food Industry Strategies for Healthy Diets and Sustainability

New Challenges in Nutrition and Public Health

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Developing Healthier and Sustainable Food Products

Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds

Sustainable Production Technology in Food

Food Lipids

Sources, Health Implications, and Future Trends

Fish Protein Hydrolysates

From Production to Food and Nutraceutical Industry Applications

Fermentation Processes: Emerging and Conventional Technologies

Green Extraction and Valorization of By-Products from Food Processing