Food chemistry

Traditional Mediterranean fruits (i.

This book addresses the impact of soil and water quality on food production, and explores soil and water conservation measures to be applied at farm level for agricultural sustainability.

Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil.

This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion.

Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage.

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.

In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease.

This book entitled 'Application of Nanotechnology in Food Science, Processing and Packaging' presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications.

Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules.

The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry.

This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health.

This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body.

This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems.

Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide.

The complexity of food chemistry makes it a challenging subject for students studying in a food science course.

Traditional Mediterranean fruits (i.

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.

This book explores the latest advances in the sustainable production of packaged foods.

Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits.

Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace.

Quality assurance and quality control (QA/QC) is both a system and a state of mind.

Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate.

Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate.

Exploring the five elements of cooking and eating: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance, this book explains how these elements work together and how best to use them to produce simple, delicious dishes.

This book on single malt whisky makes an excellent guide for all whisky drinkers, from the novice to the connoisseur.

As a result of their unique physical properties, biological membrane mimetics such as biopolymers are used in a broad range of scientific and technological applications.

As a result of their unique physical properties, biological membrane mimetics such as biopolymers are used in a broad range of scientific and technological applications.

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats.

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats.

Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors.

Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors.

The field of antioxidant research has grown rapidly over the last 30 years and shows no sign of slowing down.

The field of antioxidant research has grown rapidly over the last 30 years and shows no sign of slowing down.

Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density.

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries.

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications.

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries.

Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections.

Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections.

Whether you know it or not, you become a chemist any time you step into a kitchen.

Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind.

Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world.

Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world.

This is the first book for some years that provides a comprehensive overview of food oral processing.

Nutraceuticals is a broad umbrella term used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods.

Nutraceuticals is a broad umbrella term used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods.

Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density.

A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity.

Cancer is a major global public health problem.

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain.