1 Table of Contents: “...Lactose: Chemistry and Properties -- Solid and Liquid States of Lactose -- Significance of Lactose...”

2 Table of Contents: “...11. Concluding remaries -- 12. References -- Advances in the Industrial Synthesis of Medium...”

3 Table of Contents: “... -- Intracellular Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane -- Physical Chemistry...”

4 Table of Contents: “...Starch : Current Production & consumption trends -- Modification of Starch -- Oxidation of starch...”

5 Table of Contents: “... -- Applications of Polymeric Nanoparticles in Food Sector -- Advanced Analytical Methods for the Analysis of Food...”

6 Table of Contents: “... seaweed aquaculture -- Seaweed cultivation technologies in Indonesia: Current trends and Future Prospects...”

7 Subjects: “...Chemistry/Food Science, general...”

8 Table of Contents: “... -- Stability of Nutrients -- Current Emphasis -- References -- 5 Unit Operations of the Food Industry -- Common...”

9 Subjects: “...Food Chemistry...”

10 Table of Contents: “...: Synthesis, Safety Issues and Assessment -- 15. Nanomaterials in Foods: Recent Advances, Applications...”

11 Table of Contents: “... Approaches to evaluating high-temperature food packaging materials as sources of food contamination...”

12 Table of Contents: “...15. Flavor Components and Quality Attributes -- Sensory Physiology -- Flavor Chemistry -- Sensory...”