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Offers an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and tech...Lees meer
A large variety of food products are prepared by the fermentation of various raw materials. This volume explores the role of fermentation reactions in...Lees meer
This volume discusses the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. It emp...Lees meer
Addressing various aspects of seafood quality, this 12th volume in the Chemical & Functional Properties of Food Components series focuses on the effec...Lees meer
This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for bee...Lees meer
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor...Lees meer
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor...Lees meer
This volume discusses the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. It emp...Lees meer
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, ...Lees meer
A large variety of food products are prepared by the fermentation of various raw materials. This volume explores the role of fermentation reactions in...Lees meer
Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both ...Lees meer
Covers the basic science and applications of proteins in food structures. Emphasizing structure-function relationships, this book describes the chemic...Lees meer
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. Durin...Lees meer
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins...Lees meer
This book, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes o...Lees meer
This book covers factors affecting meat quality from the growth of animals to the final product. This comprehensive book covers key topics such as ani...Lees meer
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. Durin...Lees meer
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health....Lees meer