Читать книгу Fermentation Processes: Emerging and Conventional Technologies - Группа авторов - Страница 6

Marina Al Daccache Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint‐Joseph, Beyrouth, Lebanon

Francisco J. Barba Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain

Ivonne Delgadillo Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

LAQV‐REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal

Ana M. Gomes Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

Seyedeh‐Sara Hashemi Burn & Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran

Mahdi Irani Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

Sucheta Khubber Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali, India

Mohamed Koubaa ESCOM, UTC, EA 4297 TIMR, Compiègne, France

Rita P. Lopes LAQV‐REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal

Jose M. Lorenzo Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, Ourense, Spain

Nicolas Louka Faculté des Sciences, Centre d’Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint‐Joseph, Beyrouth, Lebanon

Richard G. Maroun Faculté des Sciences, Centre d’Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint‐Joseph, Beyrouth, Lebanon

Krystian Marszałek Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland

Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Rzeszow, Poland

Francisco J. Marti‐Quijal Faculty of Pharmacy, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain

Maria J. Mota LAQV‐REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal

Maryam Nejadmansouri Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran

Mehrdad Niakousari Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran

Alireza Rafati Division of Pharmacology & Pharmaceutical Chemistry, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran

Maryam Razmjooei Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran

Fabienne Remize UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Institut Agro, Université d'Avignon, Sainte Clotilde, France

Shahin Roohinejad Burn & Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran

Dominique Salameh Faculté des Sciences, Centre d’Analyses et de Recherche, UR ‐ EGP, Laboratoire E2D, Université Saint‐Joseph, Beyrouth, Lebanon dominique.salameh@usj.edu.lb Faculté des Sciences, Centre d’Analyses et de Recherche, UR ‐ EGP, Laboratoire E2D, Université Saint‐Joseph, Beyrouth, Lebanon

Jorge A. Saraiva QOPNA, Chemistry Department, University of Aveiro, Aveiro, Portugal LAQV‐REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal

Sylwia Skąpska Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Warsaw, Poland

Justyna Szczepańska Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Warsaw, Poland

Igor Tomasevic Faculty of Agriculture, University of Belgrade, Belgrade, Serbia

Artur Wiktor Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS‐SGGW), Warsaw, Poland

Dorota Witrowa‐Rajchert Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS‐SGGW), Warsaw, Poland

Łukasz Woźniak Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Warsaw, Poland