Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components.
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements.
Formulierungstechnik und Aufbereitung schließt sich der Synthese und Reinigung an, um eine gute Entfaltung eines Wirkstoffes und eine optimale Handels- oder Verkaufsform zu erreichen.
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements.
In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.
In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink.
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink.
The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances.
This class-tested textbook gives an overview of the structure and functions of proteins and explains how amino acids form a defined structural entity with specific properties.
El libro «Fundamentos de interacciones intermoleculares de proteínas de interés industrial» es una herramienta para el aprendizaje en la fundamentación de interacciones intermoleculares y la capacidad de las proteínas para formar sistemas dispersos (emulsiones, espumas y geles) al estar en presencia de otras moléculas como el agua, los lípidos y los carbohidratos.
Coffee is one of the most widely consumed beverages on the planet and there has been extensive research into the purported health benefits or its disadvantages and counterindications.
Coffee is one of the most widely consumed beverages on the planet and there has been extensive research into the purported health benefits or its disadvantages and counterindications.
This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products.
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.
Kompetenz und Exzellenz in der Lebensmittelchemie erfordern ein fundiertes Wissen über Aufbau, Zusammensetzung, Herstellung und Eigenschaften unserer Lebensmittel.
This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products.
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant.
This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations.
This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.
This book reviews the latest advances in mass spectrometry (MS) techniques applied to food safety and environment quality, and it discusses the recent improvements in sample preparation and MS platforms for screening of emerging contaminants.
Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste.
A savory account of how the pursuit of delicious foods shaped human evolutionNature, it has been said, invites us to eat by appetite and rewards by flavor.
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.
Bei der Analyse von Lebensmitteln stellen sich zu Beginn stets die gleichen Fragen: Was soll wie, wann und warum untersucht werden und was bedeuten die Ergebnisse?
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 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 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.
This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.
