Food Colorants

• Hardcover | Chemical & Functional Properties of Food Components
• Offers an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and tech... Lees meer

Fermentation

• Paperback | Engels | Chemical & Functional Properties of Food Components
• 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

Food Oxidants and Antioxidants

• Paperback | Engels | Chemical & Functional Properties of Food Components
• This volume discusses the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. It emp... Lees meer

Environmental Effects on Seafood Availability, Safety, and Quality

• Hardcover | Engels | Chemical & Functional Properties of Food Components | nr. 14
• Addressing various aspects of seafood quality, this 12th volume in the Chemical & Functional Properties of Food Components series focuses on the effec... Lees meer

Meat Quality

Hopkins David

• Hardcover | Engels | Chemical & Functional Properties of Food Components
• 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 Flavors

• Hardcover | Engels | Chemical & Functional Properties of Food Components
• Exploring the main aspects of food flavors, this volume discusses the nature of food odorants and tastants and the way they are perceived by the human... Lees meer

Food Flavors

• Paperback | Engels | Chemical & Functional Properties of Food Components
• Exploring the main aspects of food flavors, this volume discusses the nature of food odorants and tastants and the way they are perceived by the human... Lees meer

Food Oxidants and Antioxidants

• Hardcover | Engels | Chemical & Functional Properties of Food Components
• This volume discusses the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. It emp... Lees meer

Methods of Analysis of Food Components and Additives

• Hardcover | Engels | Chemical & Functional Properties of Food Components | nr. 15
• 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

Fermentation

• Hardcover | Engels | Chemical & Functional Properties of Food Components
• 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

Methods of Analysis of Food Components and Additives

• Paperback | Engels | Chemical & Functional Properties of Food Components
• Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both ... Lees meer

Chemical and Functional Properties of Food Proteins

Zdzislaw E. (Gdansk University of Technology, Poland) Sikorski

• Hardcover | Chemical & Functional Properties of Food Components
• Covers the basic science and applications of proteins in food structures. Emphasizing structure-function relationships, this book describes the chemic... Lees meer

Chemical and Functional Properties of Food Components

• Paperback | Engels | Chemical & Functional Properties of Food Components
• Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. Durin... Lees meer

Chemical and Functional Properties of Food Components

• Hardcover | Engels | Chemical & Functional Properties of Food Components
• Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as th... Lees meer

Meat Quality

• Paperback | Engels | Chemical & Functional Properties of Food Components
• One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency an... Lees meer

Chemical and Functional Properties of Food Components

• Hardcover | Engels | Chemical & Functional Properties of Food Components
• Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. Durin... Lees meer

Toxins in Food

• Hardcover | Engels | Chemical & Functional Properties of Food Components
• 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