Food chemistry

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.

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

This book provides the basic concepts and latest findings on kokumi substances.

This book provides the basic concepts and latest findings on kokumi substances.

This book focuses on novel technologies related to food processing technology and engineering.

This book focuses on novel technologies related to food processing technology and engineering.

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products.

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products.

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.

Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption.

Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption.

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

Cereal grains are gaining interest from food manufacturers and pharmaceutical industries because of their health benefits.

This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement.

This book presents the major therapeutic applications of modified rice bran arabinoxylan compound (RBAC) in cancer as well as other chronic inflammatory diseases.

This book focuses on sustainable agro and food technologies for the northeast region of India and provides holistic insights into relevant and contextual scientific and technical advances in the agro-food sector.

Dry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations.

The book covers different techniques and methodologies involved in the nutritional quality analysis of forages.

The book compiles the latest advances in food chemistry.

This book focuses on sustainable agro and food technologies for the northeast region of India and provides holistic insights into relevant and contextual scientific and technical advances in the agro-food sector.

This book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects.

This book presents the major therapeutic applications of modified rice bran arabinoxylan compound (RBAC) in cancer as well as other chronic inflammatory diseases.

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology.

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology.

This book provides a comprehensive survey of the Kjeldahl method and its modifications.

This book provides a comprehensive survey of the Kjeldahl method and its modifications.

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.