A summary of topics in functional food ingredients, this work shows how food components are affected by environmental factors and processing conditions, how they are involved in the quality of food products, and how the knowledge of the chemistry and interactions of these compon…
Point de vue de l'éditeurCe manuel, conforme au référentiel du BTS diététique, fournit au lecteur les connaissances indispensables dans le domaine des aliments et de leur utilisation, qu'il s'agisse d'aliments traditionnels, nouveaux ou destinés à une alimentation particulière. …
This is a concise presentation of the analysis of food components. The author brings together an international team of experts to summarize key findings on novel methods for the analysis of food components, additives and contaminants.
This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.
by Belton, Peter S., Van As, Henk, International Conference on applications of Magnetic Resonance in Food Science, Wageningen University,Pays-Bas), Duynvohen, John.Van, Webb, Graham Alan, chimiste)
fromSpecial publication Royal Society of Chemistry
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological cha…
Updated to reflect recent developments, Food Polysaccharides and Their Applications, Second Edition presents a comprehensive overview of food polysaccharides. Chapters examine their source, biosynthesis, molecular structures, and physical properties in detail. They also explore …
![Supplement to McCance and Widdowson's The composition of foods [4th edition]](https://covers.openlibrary.org/b/isbn/011450038X-M.jpg?default=false)
