Academic Press, 2020. — 337 p. — ISBN: 978-0-12-816493-8. This book covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential...
Woodhead Publishing, 2020. — 260 p. — ISBN: 978-0-12-815354-3. This book offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and...
2nd Edition. — CRC Press, Taylor & Francis Group, 2019. — 411 p. — ISBN13: 978-1-138-59712-9. With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary...
Tutorial. — Fourth Edition. — Cengage Learning, Inc., 2011. — 719 p. — ISBN: 978-1-111-48535-1. Comprehensive is the word that describes Understanding Food. It brings together the most current information in food science, nutrition, and food service. Founded on research from more than 35 journals covering these disciplines, the text incorporates the very latest information on...
Springer, 2014. — 182 p. Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different...
Cambridge: Woodhead Publishing Limited, 2006. — 550 p. The study of food and nutrition covers a wide range of disciplines, from agriculture and horticulture, through the chemistry, physics and technology of food processing and manufacture (including domestic food preparation), the physiology and biochemistry of nutrition and metabolism, molecular biology, genetics and...
USA: Taylor and Francis Group, 2010. — 524 p. Advances in food biochemistry provides updated information on fundamental topics such as food acids, addictives, flavors, contaminants and safety. However, it is unique in that it covers topics on the emerging science of food glycobiology, plant and animal hormones, nutrgenetics and toxicogenomics.
Wiley, 2014. — 1125 p. A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters...
Academic Press – AOCS Press, 2019. — 307 p. — ISBN: 978-0-12-812828-2. Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2%...
Woodhead Publishing, 2019. — 283 p. — ISBN: 978-0-12-814774-0. This book provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to...
Royal Society of Chemistry, 2010. — 476 p. This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field...
American Chemical Society, 2007. - 454 p. Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of antioxidants in prevention of oxidation, their occurrence and sources. There is a need in the market for a book of this caliber and will be well received by the industry. The book will...
Oxford University Press, 2017. — 486 p. — ISBN: 0190687193. Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and...
Academic Press, 2019. — 393 p. — ISBN: 978-0-12-814556-2. This book describes, in a comprehensive manner, the methodologies of quantitative analysis of data originating specifically from nutrition studies. The book summarizes various study designs in nutrition research, research hypotheses, the proper management of dietary data, and analytical methodologies, with a specific...
Academic Press, 2019. — 433 p. — ISBN: 9780128094402. This book examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers...
ISTE Press – Elsevier, 2018. — 298 p. — ISBN: 978-1-78548-271-7. Characterizing the Alteration of Ovoproducts Using New Analytical Approaches focuses on the capabilities (potential or proven) of the latest metabolomics based analytical approaches for the (early) diagnostic of the alteration of ovoproducts during their production/preservation processes. It details the ovoproduct...