Abstract: A textbook and reference text for food industry technologists and researchers combines lecture material and laboratory experiments involving the major classes of foodstuffs and food additives. The chemistry of foodstuff classes is addressed relative to food composition…
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavour, dairy, and baking…
Food structures, digestion, and health
In the West, we have identified only four basic tastes, sour, sweet, salty, and bitter, that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a…
Formulation engineering of foods
