Presents an up-to-date account of progress in this area. Discusses developments in its applications, analysis and authentication, nutrition, and the study of biopolymers and complex systems. Of interest to professionals and graduates in food science, agrochemistry and applied sp…
Percutaneous and coronary interventions, used to treat narrow arteries of the heart caused by/found in those with coronary heart disease. This book is a detailed guide for performing percutaneous procedures and it covers in-depth the procedures that cardiologists and interested …
Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate steriliza…
This book provides current glycoinformatics methods and protocols used to support the determination of carbohydrate structures in biological samples as well as carbohydrate structure databases, the interaction of carbohydrates with proteins, and theoretical and experimental meth…
Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essenti…
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in…
