SpringerBriefs in Food, Health, and Nutrition – serie

How to Reliably Test for GMOs

Microarray Detection and Characterization of Bacterial Foodborne Pathogens

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

Fourier Transform Infrared Spectroscopy in Food Microbiology

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

Statistics in Food Science and Nutrition

Predictive Microbiology in Foods

Bacterial Communication in Foods

Food Structure and Moisture Transfer

A Modeling Approach

Recent Developments in High Pressure Processing of Foods

Hepatitis A Virus in Food

Detection and Inactivation Methods

Pore Structure in Food

Simulation, Measurement and Applications

Hepatitis E Virus

An Emerging Zoonotic and Foodborne Pathogen

Sonocrystallization of Fats

Giardia as a Foodborne Pathogen

Computational Fluid Dynamics Applications in Food Processing

Cryptosporidium as a Foodborne Pathogen

Techniques for Nanoencapsulation of Food Ingredients

Food Freezing and Thawing Calculations

Food Biopreservation

Detection and Typing Strategies for Pathogenic Escherichia coli

Banana Ripening

Science and Technology

Starch-based Nanomaterials

Advances in Food Applications for High Pressure Processing Technology

Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds

Nutrients and Oxidative Stress: Biochemistry Aspects and Pharmacological Insights

Authentication of Halal Products using FTIR Spectroscopy

Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects

Dietary Supplement Regulation in the United States