| 1 | Chemical Composition Analysis of Essential Oils from Non-Conventional Edible Plants | Pedro Henrique Campelo Felix |
| 2 | Sensory Analysis of Hamburgers with Different Functional Foods | Marcia Cristina Teixeira Ribeiro Vidigal |
| 3 | Application of Surface Plasmon Resonance in Food Science: A Powerful Tool to Unveil Protein–Bioactive Complexation Mechanisms | Isabela Araujo Marques |
| 4 | Fermented Alcoholic Beverages | Mayara Salgado Silva |
| 5 | Chapter 123 – Effect of Ultrasound on the Structure and Techno-Functional Properties of Milk Proteins | Ana Flavia Coelho Pacheco |
| 6 | Chapter 19 – Effect of Ozonation on Food Preservation: A Review | Flaviana Coelho Pacheco |
| 7 | Chapter 8 – Microencapsulation of Bioactive Compounds in Foods: Challenges and Potentialities | Jeferson Silva Cunha |
| 8 | Chapter 9 – Applications of Enzymes in the Food Industry: A Review | Ana Flavia Coelho Pacheco |
| 9 | Cyclodextrins and Their Potential Applications in Foods: A Review | Lívia Neves Santa Rosa |
| 10 | Chemical Composition of Essential Oils from Rhizomes of Curcuma longa L. and Alpinia galanga L. | Pedro Henrique Campelo Felix |
| 11 | Development and Characterization of a Sustainable Polymer Blend for Use as Food Packaging | Clara Suprani Marques |
| 12 | Determination of Maturity Stage of Fruits | Vanessa Caroline de Oliveira |
| 13 | Enrichment of Dairy Products with Bioactive Compounds: Interests, Challenges, and Strategies | Eliara Acipreste Hudson |
| 14 | Influence of Non-Sensory Characteristics on the Sensory Acceptance of Foods and Beverages | Vanessa Caroline de Oliveira |
| 15 | Microencapsulation of Probiotics and Vitamins by Spray Dryer: Challenges and Innovations | Nataly de Almeida Costa |
| 16 | Microwaves Applied to Plant-Based Products – A Review | Vanessa Caroline de Oliveira |
| 17 | Moringa oleifera and Its Technological Applications in the Food Sector | Herlândia Cotrim Santos |
| 18 | Resveratrol: A Review on the Polyphenol and Its Antidiabetic Effects | Lívia Neves Santa Rosa |
| 19 | Tannic Acid–Protein Complexes: A Thermodynamic Approach | Talma Duarte Freitas |
| 20 | Valorization of the Baru Fruit (Dipteryx alata Vogel) from the Brazilian Tropical Savanna: A Review for the Food Sector | Nayara Matiko Reis Miyashita |
