Presenting a multitude of easy-to-understand figures, tables, illustrative concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progress…
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 innovations in magnetic resonance and in particular applications to understanding the func…
'Food Authenticity and Traceability' reviews the extent of new and established methods of food authentication, explores how such methods are applied in particular sectors of the food industry, and reviews the latest developments in traceability systems for differing food product…
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This book reviews how to …
