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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 represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of …
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 …
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted …
Although digenetic trematodes have been largely neglected, they constitute a major group of helminths that parasitize human and animals causing significant morbidity and mortality. …
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 …