This second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
This volume contains 21 chapters, which are principally in-depth reviews, in 6 sections covering: the importance of forage evaluation for humans and animals; estimating the energy value of forages; estimating the protein value of forages; physicochemical approaches; minerals, vi…
Abstract: Recent progress in the chemistry and nutrition of tropical foods are explored through 37 papers presented at an international conference. Among the foods discussed are papayas, prickly pears, grapefruits, sugarcane, rice, sorghum, yams, coconuts, peanuts, soybeans, avo…
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food pat…
Fennema's food chemistry
by Damodaran, Srinivasan, Fennema, Owen R., Parkin, Kirk L.
fromFood science and technology
Biofilms are of great practical importance for beneficial technologies such as water and wastewater treatment and bioremediation of groundwater and soil. In other settings biofilms cause severe problems, for example in 65% of bacterial infections currently treated by clinicians…
This book describes and discusses both how and why phytochemicals affect brain function with respect to the three main groups of secondary metabolites: the alkaloids, which provide us with a host of poisons, a handful of hallucinogens, and most drugs of abuse (e.g. morphine, coc…
This book is devoted to the effects toxic microalgae and their poisonous products exert on living systems and how they may affect human activities. The most advanced information regarding the molecular mechanisms of action of major groups of toxins is presented, to frame for the…