Food chemistry

Looking for a book to answer the why, what, and how related to functional foods and nutraceuticals?

Looking for a book to answer the why, what, and how related to functional foods and nutraceuticals?

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

Starch is one of the major components responsible for the structure of final food products.

This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition.

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition.

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.

This book provides all the aspects of microbes for food additives, and a detailed description of their different categories.

Reviews the nutritional benefits, applications and challenges of using protein from black soldier flies and yellow mealworms in poultry, pig and fish feed Considers recent advances in the development of mass breeding/rearing techniques for the major insect species used as food or feed Explores some of the key issues currently facing the sector, such as the need to ensure product safety, the development of effective extraction techniques and consumer attitudes towards eating protein derived from insects

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

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

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

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.

The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils.

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 provides all the aspects of microbes for food additives, and a detailed description of their different categories.

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

This book compiles updated information about the role and health benefits of various bioactives in food.

This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.

El concepto de "Alimentos funcionales" nació en Japón en los años 80 y hoy es conocido mundialmente.

El texto Practica de operaciones unitarias en ingenieria de alimentos, realiza un recorrido de la calidad en alimentos, propiedades fisicoquimicas y operaciones unitarias que involucran transferencia de masa, calor y movimiento.

The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity.

The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity.

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.

Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry.

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 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.

This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect).

This reference work provides a comprehensive overview of bioactive compounds found in underutilized vegetables and legumes around the globe.

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.

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.

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

Maresa Anna Temmen untersucht auf Grundlage der Theorie der kognitiven Hierarchie die Konsumbereitschaft für In-vitro-Fleisch und pflanzenbasierte Fleischersatzprodukte in Deutschland.

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.

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

The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps.

This book compiles the latest research on food-derived opioid peptides, particularly those derived from milk.

With its gentle climate, rich soils and bountiful coastal waters, Kent is a land of plenty when it comes to food and drink.

This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies.

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

Beer has been one of the staples in alcohol consumption since the earliest civilizations.

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