Food chemistry

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 provides a comprehensive insight into the growth of nanotechnology in the agri-food industry.

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms.

Looking for a comprehensive textbook that covers the interaction between micro-organisms and food?

Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods.

WHITE WINE ENOLOGY could also be titled as SCIENCE AND PRACTICE OF WHITE WINEMAKING.

In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle.

This book provides an excellent platform for understanding the chemical processes involved in food transformation.

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

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.

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

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.

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

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

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.

Advances in oleogel development, characterization, and nutritional aspects is the result of collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book.

Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties.

Computational methods have become important techniques for drying in food processing.

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.

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

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.

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.

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

Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality?

This antique book contains a handy guide on the fermentation process of brewing beer.

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

Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality?

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

Four experts in the field write about yeast.

This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets.

This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies.

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.

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.

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.

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.

Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe.

This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing.

Traditional Mediterranean fruits (i.

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.

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

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.

The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market.

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.

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 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.