Food chemistry

Transforming Biotech in Food Processing is a comprehensive and forward-thinking exploration at the intersection of biotechnological innovations and global food processing.

Transforming Biotech in Food Processing is a comprehensive and forward-thinking exploration at the intersection of biotechnological innovations and global food processing.

Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health.

Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health.

This text presents exhaustive analysis of the most recent advances in starch food applications.

This text presents exhaustive analysis of the most recent advances in starch food applications.

In recent years, the convergence of food science and nanotechnology has revolutionized the way bioactive compounds are extracted, delivered and utilized for therapeutic and functional purposes.

In recent years, the convergence of food science and nanotechnology has revolutionized the way bioactive compounds are extracted, delivered and utilized for therapeutic and functional purposes.

Animal-based foods are an important source of essential nutrients for people worldwide.

This book focuses on the critical issues surrounding honey authenticity and quality assurance.

Animal-based foods are an important source of essential nutrients for people worldwide.

This book focuses on the critical issues surrounding honey authenticity and quality assurance.

This book covers secondary natural products in foods and food systems.

This book covers secondary natural products in foods and food systems.

Non-destructive quality analysis refers to a method of food testing that is designed explicitly to eliminate the potential of damage to the food quality.

Non-destructive quality analysis refers to a method of food testing that is designed explicitly to eliminate the potential of damage to the food quality.

In 2023, world hunger and food insecurity looms as present as ever.

In 2023, world hunger and food insecurity looms as present as ever.

Beta-glucans are the polysaccharides obtained from the cell wall of fungi, yeast, bacteria, and cereals with different physicochemical properties depending on the source.

Beta-glucans are the polysaccharides obtained from the cell wall of fungi, yeast, bacteria, and cereals with different physicochemical properties depending on the source.

Lactose is the major disaccharide present in milk.

The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits.

This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest.

In a rapidly evolving world, the integration of food processing and bioprocessing technologies has become essential to meet the demands of sustainable food production, resource optimization, and environmental conservation.

In a rapidly evolving world, the integration of food processing and bioprocessing technologies has become essential to meet the demands of sustainable food production, resource optimization, and environmental conservation.

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology.

This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and processing by-products, not only as a source of valuable bioenergy but also for health purposes.

This textbook offers a comprehensive and practical guide to oenology, detailing the scientific principles and techniques essential for producing various types of wines.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements.

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products.

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology.

There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain.

Carotenoids are one of the most important groups of bioactive compounds in nature.

Carotenoids are one of the most important groups of bioactive compounds in nature.

For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information.

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality.

This text provides advanced and comprehensive information related to food additives based on bio-sources.

This text provides advanced and comprehensive information related to food additives based on bio-sources.

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality.

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "e;top-down"e; and "e;bottom-up"e; approaches.

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "e;top-down"e; and "e;bottom-up"e; approaches.

This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds.

This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications.

This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them.