Vancouver: Apple Publishing, 1994. – 27 p. Dr. Johanna Budwig is one of Germany's top biochemists nominated seven times for the Nobel Prize. Budwig was a pharmacist and held doctorate degrees in physics and chemistry. Based on her research on fatty acids she developed a lacto-vegetarian diet that she believed was useful in the treatment of cancer and other diseases. The diet...
Royal Society of Chemistry, 2019. — 221 p. — (Food Chemistry, Function and Analysis 07). — ISBN: 978-1-78262-830-9. The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. Crop and Steviol Glycoside Improvement in Stevia Biosynthesis of Steviol Glycosides and Related Diterpenes in...
Washington: The National Academies Press: DC, 2005. Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Institute of Medicine has developed a new approach to establish Recommended Dietary Allowances (RDAs) and other nutrient reference values. The new title for these values Dietary Reference Intakes (DRIs), is the inclusive name...
Academic Press, 2019. — 358 p. — ISBN: 978-0-12-816495-2. This book explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging...
7th Ed. — Harmony, 2009. — 710 p. — (Consumer's Dictionary of Food Additives). — ISBN 9780307408921, ASIN 0307408922. An Essential Household Reference…Revised and Updated With our culture’s growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated...
3rd Ed. —Wiley-Blackwell, 2017. — 628 p. — ISBN10: 1118856414, 13 978-1118856413. The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and...
Weinheim: Wiley-VCH Verlag GmbH & Co. KGaA, 2006. — 223 p. — ISBN: 978-3-527-31786-8 This introductory textbook provides a perfectly structured and concise overview of this fascinating class of natural products, together with their major applications. It covers both the structure, natural sources, biological and pharmacological effects, as well as selected total syntheses and...
Academic Press, 2019. — 526 p. — ISBN: 978-0-12-812491-8. Nonvitamin and Nonmineral Nutritional Supplements compiles comprehensive information and recent findings on supplements found in today’s market. The book focuses on non-essential nutrients, animal extracts, yeast and fungi extracts, and plant and algae extracts used as supplements. Readers will find valuable insights on...
John Wiley & Sons, Ltd., 2015. — 312 p. Encapsulation is a boon to the food industry thanks to its potential to transform unstable, but valuable, active compounds into stable and functional food ingredients. It has now been used for more than six decades, and it has offered enormous advantages in the protected delivery of nutritionally significant food components. Encapsulation...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). On request from the European Commission. EFSA Journal 2009; 7(11):1387. [39 p.] ABSTRACT The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the safety of high viscosity white mineral oils (HVMO) (CAS Registry Number 8042-47-5) when used as food additives....
CRC Press, 2014. - 346 p. The nutritional and medicinal value of metals, such as zinc, calcium, and iron, has been known in traditional medicine for a long time. Other metals, such as silver and gold, may also have therapeutic and health benefits. Ancient medicines have long incorporated their use in the treatment of diseases, and they have also more recently been explored for...
5th ed. — Elsevier, 2017. — 630 p. — ISBN: 978-0-12-802965-7. Understanding the vitamins is key to understanding nutrition. The history of their discovery and the continuing elucidation of their roles in health is the history of the emergence of nutrition as a science from the areas of physiology, biochemistry, medicine, and agriculture. Capturing the understanding that grew...
Academic Press, 2018. — 561 p. — (Handbook of Food Bioengineering, Volume 7). — ISBN: 978-0-12-811518-3. This book, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using...
Second Edition. — Wiley-Blackwell, 2017. — 430 p. — ISBN: 978-1-119-11476-5. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures...
Wiley-Blackwell, 2018. — 384 p. — (IFT Press Series). — ISBN: 978-1-119-14934-7. A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient...