Consumers trust is a key factor in dealing with rising concerns about food safety and food quality, but only few studies have dealt with consumer attitudes and none of them has tried to model the process of consumer response. This book reports the main findings of an european pr…
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…
"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 di…
This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect su…
This book offers a thorough review of the scientific research that links the consumption of grapes to better health. The book starts with a basic review of grape biology, including the key families of phytochemicals found in grapes, and where they are found. An overview of the r…
The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format.
This book is a collection of chapters, concerning the developments within the Weed Biology and Control field of study. The book includes scholarly contributions by various authors pertinent to Agricultural and Biological Sciences. Each contribution comes as a separate chapter co…
From the scientific and industrial revolution to the present day, food - an essential element of life - has been progressively transformed into a private, transnational, mono-dimensional commodity of mass consumption for a global market. But over the last decade there has been a…
A comprehensive book for aspiring pastry chefs from quick desserts to holiday specialities, from frozen ice creams and sorbets to chocolates.
"Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a 'slow mushrooming' approac…
Annotation
Arsenic is a naturally occurring element and, as such, it is present in the environment and in our food and drink. It can even be involved in supporting life processes. However, due to its toxicity, there is concern about its presence in our diet. This book examines the real ris…
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapter…
"B Vitamins and Folate covers thiamine, riboflavin, pantothenic acid, pyridoxine, biotin, cobalamin and folate. The book begins with an overview covering the historical context of B vitamins, disease and fortification effects. Coverage then includes chemistry, biochemistry and m…
"Caffeine is known to stimulate the central nervous system but what other functions does it have? This book covers the latest scientific knowledge in a uniquely structured format and is specifically designed to link chemistry with health and nutrition to provide a broad, appeali…
Dealing with the latest information on polysaccharide gum research, particularly focused on gum Arabic, as discussed at the World Conference on "New developments in Acacia Gums Research and Products", this book covers the production, identification, classification and applicatio…
"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 t…
There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to underst…
