Isoflavones remain the subject of many scientific studies most of which reveal them to have some health benefits. Coverage within this book begins with an overview of phytoestrogens in health and plants with specific reference to isoflavones, how isoflavones are found in the die…
This text attempts to explain the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin.
Explores the extensive changes in the use of enzymes as well as the discovery of new enzymes and their applications. Includes a history of enzymes in food processing, enzyme characterization, a discussion of the various classes of enzymes (including lipases and proteases), comme…
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 …
Edible oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to e…
"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that…
"This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers and nutritionists. It offers a point of entry to the detailed literature."--Jacket.
Antioxidants in Food and Biology: Facts and Fiction is a handbook designed to help all those who need to understand the science underlying prevention and control of oxidation, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the…
The book is based on papers presented in the 2008 Agricultural Biotechnology Symposium Carbohydrate-active enzymes: structure, function and applications held on September 26th-27th 2008 in Seoul National University, Korea. Papers in Part one of this collection focus on structure…
Caffeine is known to stimulate the central nervous system but what other functions does it have? This book covers the latest scientific knowledge and links chemistry with health and nutrition to provide a broad, appealing book. Coverage begins with caffeine in relation to nutrit…
Dietary sugars are known to have medical implications for humans from causing dental caries to obesity. This book aims to put dietary sugars in context and includes the chemistry of several typical subclasses eg glucose, galactose and maltose. Modern techniques of analysis of th…
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 …
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative ove…
Comprehensive in its approach to the broad spectrum of topics related to lipid functionality science, the Handbook of Functional Lipids addresses the role of biotechnology and market potential for functional lipids as well as the physical and chemical roles of lipids in function…
