List of Contributors

Carlos Alvarez,     Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland

Violaine Athès-Dutour,     Génie et Microbiologie des Procédés Alimentaires, INRA/AgroParisTech, Paris, France

Francisco J. Barba,     Department of Nutrition and Food Chemistry, Faculty of Pharmacy, Universitat de València, Valencia, Spain

Lorenzo Bertin,     Department of Civil, Chemical, Environmental and Materials Engineering (DICAM), University of Bologna, Bologna, Italy

Chiranjib Bhattacharjee,     Department of Chemical Engineering, Jadavpur University, Kolkata, West Bengal, India

Sangita Bhattacharjee,     Department of Chemical Engineering, Heritage Institute of Technology, Kolkata, West Bengal, India

Silvia Alvarez Blanco,     Department of Chemical and Nuclear Engineering, Universitat Politècnica de València, Valencia, Spain

Mladen Brnčić,     Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Camelia Bucatariu,     Rural Infrastructure and Agro-Industry Division (AGS), Food and Agriculture Organization of the United Nations (FAO), Italy

Alfredo Cassano,     Institute on Membrane Technology-Consiglio Nazionale delle Ricerche, University of Calabria, Rende Cosenza, Italy

Sudip Chakraborty,     Institute on Membrane Technology, University of Calabria, ITM-CNR, Rende, Italy

Smain Chemat,     Division Santé Centre de Recherches Scientifique et Technique en Analyses Physico-Chimiques (C.R.A.P.C.), Bon-Ismail, Algeria

Patrick J. Cullen,     School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland; University of New South Wales, Sydney, Australia

Isabel C.N. Debien,     LASEFI/DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, São Paulo, Brazil

Maria Dolores del Castillo,     Food Bioscience Group, Institute of Food Science Research (CSIC-UAM), Madrid, Spain

Qian Deng,     Milne Fruit Products Inc., Prosser, Washington, USA

Stella Despoudi,     School of Business and Economics, Loughborough University, Loughborough, UK

Dimitar Angelov Dimitrov,     LADEC Ltd., Plovdiv, Bulgaria

Herminia Domínguez,     Department of Chemical Engineering, University of Vigo, Pontevedra, Spain

Elena Falqué,     Department of Analytical Chemistry, University of Vigo, Pontevedra, Spain

Milad Fathi,     Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran

Dario Frascari,     Department of Civil, Chemical, Environmental and Materials Engineering (DICAM), University of Bologna, Bologna, Italy

Charis M. Galanakis,     Department of Research & Innovation, Galanakis Laboratories, Chania, Greece

Lia Noemi Gerschenson,     Industry Department, Natural and Exact Sciences School (FCEN), Buenos Aires University (UBA), Buenos Aires, Argentina; National Scientific and Technical Research Council of Argentina (CONICET), Buenos Aires, Argentina

Adem Gharsallaoui,     BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Bourg en Bresse, France

Tamara Dapčević Hadnadev,     Institute of Food Technology, University of Novi Sad, Novi Sad, Vojvodina, Serbia

Ching Lik Hii,     Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, Malaysia

Henry Jaeger,     Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria

Seid Mahdi Jafari,     Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Paula Jauregi,     Department of Food and Nutritional Sciences, University of Reading, Reading, UK

Canan Kartal,     Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey

Attila Kovács,     Faculty of Agricultural and Food Sciences, Institute of Biosystems Engineering, University of West Hungary, Hungary

Dimitris P. Makris,     School of Environment, University of the Aegean, Lemnos, Greece

Ioanna Mandala,     Department of Food Science & Human Nutrition, Agricultural University of Athens, Food Process Engineering Laboratory, Athens, Greece

Nuria Martinez-Saez,     Food Bioscience Group, Institute of Food Science Research (CSIC-UAM), Madrid, Spain

Maria Angela de Almeida Meireles,     LASEFI/DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, São Paulo, Brazil

N.N. Misra,     School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland

Vassiliki S. Mitropoulou,     Business Consultant, Athens, Greece

Marwen Moussa,     Génie et Microbiologie des Procédés Alimentaires, INRA/AgroParisTech, Paris, France

Anne Maria Mullen,     Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland

Arijit Nath,     Department of Chemical Engineering, Jadavpur University, Kolkata, West Bengal, India

Semih Otles,     Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey

Ivan Nedelchev Panchev,     Department of Physics, University of Food Technologies, Plovdiv, Bulgaria

Maria Papageorgiou,     Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki (ATEITh), Kentriki Makedonia, Greece

Paola Pittia,     Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy

Milica Pojić,     Institute of Food Technology, University of Novi Sad, Novi Sad, Vojvodina, Serbia

Juliana M. Prado,     Centro de Ciências da Natureza (CCN), UFSCar (Federal University of São Carlos), Buri, Brazil

Krishnamurthy Nagendra Prasad,     Chemical Engineering Discipline, School of Engineering, Monash University of Malaysia, Malaysia

Eduardo Puértolas,     Food Research Division, AZTI-Tecnalia, Bizkaia, Spain

Francisco Amador Riera Rodriguez,     Chemical Engineering and Environmental Technology Department, University of Oviedo, Oviedo, Spain

Julia Schmidt,     Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria

Isabelle Souchon,     Génie et Microbiologie des Procédés Alimentaires, INRA/AgroParisTech, Paris, France

Halagur Bogegowda Sowbhagya,     Department of Plantation Products, Spices and Flavour Technology, CSIR – Central Food Technological Research Institute, Mysore, Karnataka, India

Giorgia...