Food Biosensors

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 1
• Biosensors offer a new detection method for food monitoring. This book covers the development of biosensors as miniaturised devices as well as their c... Lees meer

Tomato Chemistry, Industrial Processing and Product Development

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 9
• This book looks at the many changes that are taking place in the tomato market and industry; producers are combining origin, tradition, territory, qua... Lees meer

Anthocyanins from Natural Sources

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 12
• Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously t... Lees meer

Food Contact Materials Analysis

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 10
• Mass spectrometric techniques have developed to provide increasing solutions to solve problems in food processing and packaging. Even the smallest amo... Lees meer

Vitamin E

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 11
• This book provides an overview of the state-of-the-art of the chemistry of vitamin E with regards properties and functions and also nutritional benefi... Lees meer

Dietary Supplements with Antioxidant Activity

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 39
• Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths aroun... Lees meer

Mitigating Contamination from Food Processing

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 19
• Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rap... Lees meer

Carotenoid Esters in Foods

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 13
• Carotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids. Recent research has concentrated on... Lees meer

Non-Extractable Polyphenols and Carotenoids

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 5
• Focusing on non-extractable polyphenols (NEPP) that are present in the diet, this book will improve our knowledge of dietary intakes and physiological... Lees meer

Steviol Glycosides

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 7
• The popularity of the plant Stevia ( Stevia rebaudiana ) has risen due to increasing use and interest in its sweet constituents called steviol glycosi... Lees meer

Nutritional Signaling Pathway Activities in Obesity and Diabetes

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 24
• Nutrients can act as signalling molecules to initiate or mediate signalling transduction that regulates cell function and homeostasis. As such, altere... Lees meer

Edible Fungi

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 36
• Thousands of organisms fall under the umbrella of fungal species, many with unique properties; some innocuous, some useful and some harmful. This book... Lees meer

Health Claims and Food Labelling

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 22
• Increasing numbers of foods carry nutrition and/or health claims on their packaging. These need to be regulated in order to protect consumers from fal... Lees meer

Metabolism of Nutrients by Gut Microbiota

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 34
• This book highlights emerging functional and mechanistic research findings that illustrate the inner workings of the dietary-microbial-host relationsh... Lees meer

Rapid Antibody-Based Technologies in Food Analysis

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 15
• There is a worldwide problem with food contamination, with an increasing number of outbreaks, and food safety. Consequently, there is a need for rapid... Lees meer

Food Irradiation Technologies

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 4
• This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of g... Lees meer

DNA Techniques to Verify Food Authenticity

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 16
• The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to... Lees meer

Pigmented Cereals and Millets

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 38
• In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking fo... Lees meer

Bio- And Nano-Sensing Technologies for Food Processing and Packaging

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 35
• The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role ... Lees meer

Legumes

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 8
• Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. This book provides a... Lees meer

Flavour and Consumer Perception of Food Proteins

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 41
• Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the ... Lees meer

Chemistry and Nutritional Effects of Capsicum

Valdir Florêncio Da Veiga Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo Jr, Ananda Da Silva Antonio

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 37
• The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse... Lees meer

Eggs as Functional Foods and Nutraceuticals for Human Health

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 14
• Often described as 'nature's perfect food', perceptions of egg consumption and human health have evolved substantially over the past decades. This boo... Lees meer

Edible Oil Structuring

• Hardcover | Engels | Food Chemistry, Function and Analysis | nr. 3
• Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with ... Lees meer