Books and Book Chapters – 2024



IDTitleMain Author
1THE TREND OF INSECT USE IN HUMAN FOOD – REVIEWThais da Silva Araujo
2PLANT-BASED FERMENTED FOODS: LITERATURE REVIEWVanessa Caroline de Oliveira
3WHEY-BASED DAIRY BEVERAGESRaquel Reis Lima
4PLANT-BASED BEVERAGES AND PROBIOTICS: A NARRATIVE REVIEWJulia D Almeida Francisquini
5BENEFITS OF FUNCTIONAL FOODS FOR HEALTH: IMMUNE SYSTEM BOOSTING AND FOOD ALLERGY REDUCTIONMaria Jose do Amaral e Paiva
6BRAZILIAN RULES FOR KOMBUCHA PRODUCTION: A PIONEERING INITIATIVEJose Guilherme Prado Martin
7BY THE WHEY: CHEMISTRY AND TECHNOLOGY OF WHEY: TECHNOLOGY, NUTRITION AND MARKETRodrigo Stephani
8CHAPTER 5 – CHALLENGES IN THE DEVELOPMENT OF GLUTEN- AND LACTOSE-FREE SWEET BREADBruno Ricardo de Castro Leite Junior
9CHAPTER 7 – LIQUID-LIQUID EXTRACTION IN AQUEOUS TWO-PHASE SYSTEMSJane Selia dos Reis Coimbra
10CONSUMER CHOICE PROBABILITIES FOR FOOD PACKAGINGTarcisio Lima Filho
11DETERMINATION OF THERMODYNAMICS AND KINETICS IN THE FORMATION OF FUNCTIONAL SUPRAMOLECULAR STRUCTURES: THEORETICAL AND EXPERIMENTAL ASPECTSAna Clarissa dos Santos Pires
12DULCE DE LECHE: MINERAL COMPOSITION AND ASH CONTENTAlan Frederick Wolfschoon Pombo
13PHAGES APPLIED TO THE FOOD FIELDMonique Renon Eller
14MILK AND DAIRY PRODUCTSAndressa Fusieger
15MEMBRANES FOR PROCESSING AND FRACTIONATION OF WHEYAlan Frederick Wolfschoon Pombo
16HEDONIC THRESHOLD METHODOLOGY: FUNDAMENTALS AND APPLICATIONS TO MEET CONSUMER DESIRES AND EXPECTATIONSTarcisio Lima Filho
17MICROBIOLOGY IN BREAD AND PASTA PROCESSINGNataly de Almeida Costa
18COMPUTATIONAL MOLECULAR MODELING AS AN INNOVATIVE METHODOLOGICAL TOOL TO STUDY RELATIONSHIPS BETWEEN STRUCTURE, INTERACTIONS AND FUNCTIONALITY OF FOOD BIOMOLECULESThomas Valente de Oliveira
19NANOMATERIAL MIGRATION INTO THE FOOD MATRIXIgor Jose Boggione Santos
20CHEESE PROCESSINGAntonio Fernandes de Carvalho
21BRAZILIAN ARTISAN CHEESES: TRADITION AND INNOVATIONRosangela de Freitas
22ADVANCED EMULSION TECHNOLOGIES APPLIED TO THE FOOD INDUSTRY: CHALLENGES AND TRENDSMarcia Cristina Teixeira Ribeiro Vidigal
23TRENDS AND CHALLENGES IN DRIED FRUIT PRODUCTION: A COMPREHENSIVE ANALYSISMirielle Teixeira Lourenco
24ADVANCED TOPICS IN FOOD SCIENCE AND TECHNOLOGY RESEARCHAna Clarissa dos Santos Pires
25USE OF ESSENTIAL OILS IN FOOD INDUSTRIES – APPLICATION AS FUNCTIONAL COMPOUNDS IN FOOD MATRICES AND PACKAGINGPedro Henrique Campelo Felix
26USE OF ACEROLA PROCESSING RESIDUE FLOUR IN THE PREPARATION OF FRUIT BARSGabriel Henrique Horta de Oliveira
27WILD WINES: THE STATE OF THE ARTMonique Renon Eller
28CHAPTER 01 – FOOD SCIENCE AND TECHNOLOGY: MICROALGAE AS ALTERNATIVE SOURCES OF FOOD PROTEINSJane Selia dos Reis Coimbra
29CHAPTER 02 – FOOD SCIENCE AND TECHNOLOGY: TRENDS AND ADVANCES IN TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF STARCH AND DIETARY FIBERFrederico Augusto Ribeiro de Barros
30CHAPTER 03 – FOOD SCIENCE AND TECHNOLOGY: NON-CONVENTIONAL SOURCES OF STARCHY FOODS: EXTRACTION AND TECHNOLOGICAL PROPERTIESFrederico Augusto Ribeiro de Barros
31CHAPTER 09 – ADVANCES IN THE GENETICS OF MICROORGANISMS OF INTEREST TO THE FOOD INDUSTRYAntonio Fernandes de Carvalho
32CHAPTER 20 – FOOD SCIENCE AND TECHNOLOGY: INDUSTRY 4.0 – OPPORTUNITIES AND CHALLENGES FOR THE FOOD INDUSTRYLuis Antonio Minim
33CHAPTER 04 – FOOD SCIENCE AND TECHNOLOGY: AMAZONIAN FRUITS – A RICH SOURCE OF BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIESPedro Henrique Campelo Felix
34CHAPTER 05 – FOOD SCIENCE AND TECHNOLOGY: BIOACTIVE COMPOUNDS AND THEIR HEALTH EFFECTSPaulo Cesar Stringheta
35CHAPTER 07 – FOOD SCIENCE AND TECHNOLOGY: PROBIOTIC MICROORGANISMS IN PLANT-BASED FOODSErica Nascif Rufino Vieira
36CHAPTER 14 – APPLICATION OF ULTRASOUND TECHNOLOGY TO ENHANCE ENZYMATIC PERFORMANCE IN FOOD PROCESSINGBruno Ricardo de Castro Leite Junior