Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides …
The market of nutraceuticals, functional foods, and food supplements is a growing field due to consumer concerns and awareness of health. However, the quality of the products in …
Examines new analytical techniques to determine authenticity of "natural" fruit flavours, aromas, and essential oils. Describes the biochemical pathways as well as bioconversion of …
Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods …
Off-Flavors in Aquaculture discusses types of off-flavors, analytical detection methods for off-flavor compounds, and pre-harvest and post-harvest management practices for …
Although many aspects of caotenoids research are comprehensively covered in recent monographs, the aroma chemistry of carotenoid-derived compounds has not been explored. …
This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the …
This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour …
Describes phytochemicals in fruits and vegetables and their effects on health. Features chapters on the isolation, purification , and identification of phytochemicals in foods. …
This book provides a comprehensive overview of the recent developments in the flavour and chemistry of caffeinated beverages. It includes an update on the chemistry and flavour …
