| 1 | Anthocyanins | Thais Caroline Buttow Rigolon |
| 2 | Regulatory and Safety Aspects | Victor de Souza Tavares |
| 3 | Evaluation of the Effect of Plasticizers Glycerol and Triethyl Citrate on the Chromatic Change of Colorimetric Indicators Produced with Açaí Extract (Euterpe oleracea Mart) in Cellulose Acetate | Samiris Cocco Teixeira |
| 4 | Chapter 116 – Bioactive Peptides: Production and Biological Properties | Jeferson Silva Cunha |
| 5 | Chapter 117 – Pereskia aculeata Miller (Ora-pro-nóbis): Health Benefits and Potential for Use in Food Products | Alecia Daila Barros Guimarães |
| 6 | Chapter 13 – Plant-Based Products: Demand, Challenges, and Trends | Bruno Ricardo de Castro Leite Junior |
| 7 | Chapter 32 – Production of Natural Aromas from Milk Fat Hydrolysis Assisted by Ultrasound | Arthur Pompilio da Capela |
| 8 | Chapter 42 – Goat Milk: Characteristics, Challenges and Potentialities | Alecia Daila Barros Guimarães |
| 9 | Chapter 43 – Hydrolysis of Plant Proteins | Ana Flavia Coelho Pacheco |
| 10 | Chapter 44 – Use of Ultrasound to Enhance Enzymatic Hydrolysis | Alecia Daila Barros Guimarães |
| 11 | Chapter 50 – Milk Proteins: Source of Bioactive Peptides and Protein Hydrolysates with Attractive Properties | Alecia Daila Barros Guimarães |
| 12 | Chapter 82 – Effect of Ultrasound on Yogurt Processing: A Review | Alecia Daila Barros Guimarães |
| 13 | Chapter 86 – Insects in Human Nutrition | Heloisa de Fátima Mendes Justino |
| 14 | Chapter 93 – Goat Whey: Importance for Small Producers | Fabio Ribeiro dos Santos |
| 15 | Chapter 94 – Whey: Nutritional Quality, Techno-Functionality, and Biological Potential | Lorena Soares Xavier |
| 16 | Cochineal Carmine | Juliana de Cássia Gomes Rocha |
| 17 | Chapter 7 – Applications of Enzymes in Food Processing | Bruno Ricardo de Castro Leite Junior |
| 18 | Cyclodextrins: Applications in Food Packaging | Tarsila Rodrigues Arruda |
| 19 | Complexation of Goji Berry (Lycium barbarum L.) Phenolic Extract in Hydroxypropyl-Beta-Cyclodextrin (HPβCD) | Alane Rafaela Costa Ribeiro |
| 20 | Natural Colorants as Bioactive Compounds | Katiuchia Pereira Takeuchi |
| 21 | Natural Colorants: From Nature’s Diversity to Applications and Benefits | Paulo Cesar Stringheta |
| 22 | Natural Colorants: From Laboratory to Market | Paulo Cesar Stringheta |
| 23 | Synthetic Organic Colorants, Nature-Identical Organic Colorants, Ammonia Caramel, Copper Chlorophyll Complex, and Chlorophyllin | Paulo Cesar Stringheta |
| 24 | Curcumin and Curcuminoids from Curcuma longa | Michele Correa Bertoldi |
| 25 | Effect of Processing on Mineral Composition of Green Banana Flour | Genilson de Paiva |
| 26 | High-Pressure Homogenization on Food Enzymes | Bruno Ricardo de Castro Leite Junior |
| 27 | Lycopene | Pedro Augusto Vieira de Freitas |
| 28 | Microorganisms Involved in Mead Must Fermentation and Preservation Additives | Mayara Salgado Silva |
| 29 | Modeling and Simulation of Evaporators Using Open-Source Software Scilab | Mariana Pereira Barbosa |
| 30 | Kinetic Profile of Pigments Produced by Monascus ruber in Effluent from Cassava Processing | Daniele Silva Ribeiro |
| 31 | Prediction of Total Anthocyanins, Total Phenolics, and Antioxidant Capacity Using Colorimetric Parameters in Strawberry, Raspberry, and Juçara | Thais Caroline Buttow Rigolon |
| 32 | Production Process of Porungo Cheese – Valorization of a Traditional and Artisanal Product from Southwestern São Paulo | Isabelle Cristina Oliveira Neves |
| 33 | Sorghum for Human Consumption | Valéria Aparecida Vieira Queiroz |
| 34 | Food Drying Technology – A Teaching Practice Proposal: Dehydrated Apple | Thais Caroline Buttow Rigolon |
| 35 | Annatto: Bixin and Norbixin | Andressa Ladeira Bernardes |
