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This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergr...
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book report...
Chemistry, Nutrition, and Health Effects
Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these ...
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...
Production, Chemistry, Nutrition and Processing Technology
Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source o...
The N-Nitrosamine Problem and Nitrite Alternatives
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Pole...
Phytochemicals and Health Effects
Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying...
Developed from a Symposium Sponsored by the Division of Agricultural and Food Chemistry
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A Revolution in Food, Biomedical and Health Sciences
Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chem...
This book examines the potential health benefits of low levels of antinutrients in food processing and functional foods, and reviews the potential hea...
Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxi...
Trends and Developments
Details the contributions of different aroma compounds to the overall flavor characteristics of different foods. Describes experimental methodology, c...
Production, Chemistry, Nutrition, and Processing Technology
Flavor of meat and meat products an overview. The flavour of beef. The flavour of pork. The flavour of poultry meat. Sheepmeat odour and flavour. Unam...
The book reviewed and gave new research discovery of the chemistry, analysis and health effects such as antioxidative, cancer preventive and anti-infl...
Chemistry, Flavor, and Texture
Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlyi...
Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value...
Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of a...
This collection presents the latest techniques for analyzing the volatile constituents of seafood and the nutritional and chemical aspects of seafood ...
This symposium brought together scientists from academia and industry studying food factors as they relate to human health. In the first of 37 origina...
food factors in health and disease