With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques p…
Chemistry and biochemistry of food
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry …
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry …
Essentials of food chemistry
This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teachi…
This book provides updated information about applications of ion chromatography (IC) in food science, such as food quality control, food authentication and analysis of residues in certain food products. Among liquid chromatography methods, IC can be considered one of the most va…
Chiral Organic Pollutants introduces readers to the growing challenges of chirality in synthetic chemicals. In this volume, contributors brilliantly summarize the characteristics of chiral pollutants to provide tools and techniques for effectively assessing their environmental a…
Spectroscopic Tools for Food Analysis is a consolidated volume covering different techniques of spectroscopic techniques and their applications in the analysis of food quality. Insight for the novice researcher entering the field is provided alongside descriptions of recent deve…
Spectroscopic Tools for Food Analysis is a consolidated volume covering different techniques of spectroscopic techniques and their applications in the analysis of food quality. Insight for the novice researcher entering the field is provided alongside descriptions of recent deve…
Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is …
Abstract: Basic information is provided for food technologists, flavor chemists, and other food-related professionals, covering major flavor-allied topics; these include: the flavor industry; the flavor chemist; flavor research; flavor chemistry; food colorants; flavor manufactu…
Food chemistry is the study of the underlying properties of foods and food ingredients. It seeks to understand how chemical systems behave in order to better control them to improve the nutritional value, safety, and culinary presentation of food. It is designed for undergraduat…