Food chemistry

The field of antioxidant research has grown rapidly over the last 30 years and shows no sign of slowing down.

The field of antioxidant research has grown rapidly over the last 30 years and shows no sign of slowing down.

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

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

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

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

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.

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.

Whether you know it or not, you become a chemist any time you step into a kitchen.

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.

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.

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.

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

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.

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.

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

There is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids).

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

Cancer is a major global public health problem.

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.

There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety.

Carotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids.

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

Since the publication of the first edition in 2014, the whisky industry has continued to change.

Tomato is one of the most widespread horticultural species in the world.

Coffee is one of the most popular drinks in the world but what are the health advantages or disadvantages from consuming it?

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

Cancer is a major global public health problem.

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.

There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety.

Tomato is one of the most widespread horticultural species in the world.

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

Carotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids.

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

Coffee is one of the most popular drinks in the world but what are the health advantages or disadvantages from consuming it?

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

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

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

People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases.

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time.

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

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time.

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.

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.

This helpful text contains a concise guide on the bottle house and racking room procedures in beer brewing.

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

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.

This book contains classic material dating back to the 1900s and before.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive.

Contained within this antique book is a comprehensive discussion of the history of hops, including information on different uses, methods of cultivation, related equipment, and much more.