Food chemistry

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

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.

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.

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.

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 text contains a detailed guide to the biochemical aspects of brewing beer, including a wealth of detailed information on subjects such as mashing, boiling, and cooling.

With the advancement in medicinal chemistry and material science, several highly specific, biocompatible and non-toxic therapeutic agents have been discovered and successfully applied for various clinical applications.

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.

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

This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties.

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

Vitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats.

With the advancement in medicinal chemistry and material science, several highly specific, biocompatible and non-toxic therapeutic agents have been discovered and successfully applied for various clinical applications.

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.

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

Desde la aparición de la agricultura hace más de 12.

Biochemistry is concerned with the chemical processes that occur within living organisms and microorganisms.

This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina.

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

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.

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 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.

The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods.

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

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.

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

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

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 book compiles the latest advances in food chemistry.

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

Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields.

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

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

The book compiles the latest advances in food chemistry.

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 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.

Tea is the world's most popular beverage.

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

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.

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.

Lebensmittelsensorik umfasst das Prüfen von Lebensmitteln mit den menschlichen Sinnen.

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 SUNDAY TIMES BESTSELLER'If only chemistry had been like this at school' Matt Ridley, Prospect ________________Elements.

A call to action to prevent a brain health crisis - does for diet what Why We Sleep does for sleep 'I cannot recommend this book enough' - Dr Rupy Aujla, author of The Doctor's KitchenWe often talk about how our diets affect our fitness - but we don't discuss how they affect the hungriest organ in the body, the brain.

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

Dieser praktische Ratgeber bietet eine wissenschaftlich fundierte Orientierung im komplexen Bereich der Nahrungsergänzungsmittel und Supplemente.