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The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society …
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of …
This book comprehensively describes biological phenomena, adaptation mechanisms, and strategies of living organisms to survive under extremely cold or desiccated conditions at …
Proceedings of an American Chemical Society Symposium held in Chicago, August 1993. Contributors evaluate the current status of cheesemaking and highlight the information that will …
Of all food products dairy foods have the most potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the …
The discovery of biological activity associated with flavonoid contaminants in vitamin C preparations from bell peppers and lemons by Szent-Gyorgyi and his associates opened a …
This book provides a comprehensive overview of carotenoid biosynthesis by different organisms, including bacteria, archaea, fungi, arthropods, and plants. Carotenoids are thought …
A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and …
Contains papers from a March 1996 symposium, presenting recent findings relating dietary fiber to heart disease, cancer, and gastrointestinal disease, and discusing other aspects …