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The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population th...
Thermal processes play an important role in imparting desirable aromas to food which might otherwise have very bland flavors. In this new volume, inte...
Covers the study of the occurrence, analytical methodology, and polyphenol complexation in food. Examines the effects of phenolic compounds on the fla...
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Chemistry and Health Effects
This book discusses the modern chemical research on Oriental functional foods and herbal products. Emphasis is placed on the application of modern sci...
Industrial and Academic Research
This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The l...
Chemistry, Nutrition, and Health Effects
Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxi...
Physical Chemistry, Modification, and Process
Provides an overview of the physical chemistry principles involved in the preparation of flavor products. Covers reaction kinetics, modeling, physical...
The American Chemical Society Symposium book African Natural Plant Products was originally conceived as a vehicle to present scientific discoveries, c...
Examines the sources of phenoic antioxidants. Covers the chemical and biological activities of phenolic compounds in food and their health effects, es...
Challenges in Taste Chemistry and Biology reviews a new taste activity concept, and introduces glycoconjugated of glutamine and glutamine-containing p...
Flavor Chemistry and Antioxidant Properties
Characterisation, extraction and intensity of flavours are discussed, flavour components and antioxidant properties of specific spices are identified,...
The use of dietary supplements in the United States is widespread and continues to grow as more people seek alternative and complimentary medicines. H...
The book reviewed and gave new research discovery of the chemistry, analysis and health effects such as antioxidative, cancer preventive and anti-infl...
Effects of Processing and Storage
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processin...
Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniqu...
Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of a...
The market of nutraceuticals, functional foods, and food supplements is a growing field due to consumer concerns and awareness of health. However, the...
Health Benefits, Physiological Effects, and Chemistry
This book provides a comprehensive overview of the recent developments in the flavor and chemistry of caffeinated beverages. It includes an update on ...
This collection provides a considered exploration of the nutritional and health benefits of key beverage crops, focussing primarily on tea and coffee....