Abstract: Part of the proceedings of a 1983 conference held in Greece on recent developments in the instrumental analysis of foods and beverages is presented in 26 papers by researchers in 12 countries (Volume 2, addresses recent prgress in the instrumental analysis of beverages…
This handbook analyses and explains the institutional, substantive and procedural elements of EU food law, taking the General Food Law as a focus point. Principles are discussed as well as specific rules addressing food as a product, the processes related to food and communicati…
Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulat…
Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible prese…
Abstract: This book provides general information about food aroma research as a new part of food chemistry and nutrition and its rapid development. The various aspects of aroma and flavor are reviewed in short summarized form. Terms and definitions, technological, legislative an…
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to na…
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 …
Abstract: The series of conference papers discusses the development of agriculture and food chemistry in the United States. Topics include the 1) highlights in U.S. Agriculture and food chemistry, 2) plant production historical developments and effects; 3) animal production hist…
"This unique resource offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry - exploring the sources of antioxidants, antioxidant classification, synergism, degra…
