This book contains some of the papers presented at the ACS meeting symposium Ionic Liquids: Science and Applications, held at the 243rd National ACS meeting in San Diego, …
Biomanufacturing processes facilitate stereo-specific synthesis of products, and these synthesis reactions can be easily tailored. These processes can also be environmentally …
Sweetness is the major vehicle through which we accept or dislike many food products. Sugar has the disadvantage of being associated with a number of adverse health related issues …
This book presents extensive coverage of irradiated foods and food products contaminated with food borne pathogens, and the effects on irradiation and packaging materials and …
Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book …
Fundamentals of corrosion and corrosion protection The use of environmentally sustainable corrosion inhibitors has been shown to be the simplest and cheapest way to achieve …
Ionic Liquids (ILs) are now a world-wide phenomenon and have emerged from being viewed only as novel replacements for Volatile Organic Compounds (VOCs) traditionally used as …
Chemistry of Taste: Mechanisms, Behaviors and Mimics explores all of the links between physiology and chemoreception mechanisms, genetic determination of taste ability, olfaction, …
"Browned flavors" are closely linked to the Maillard reaction, especially in the mind of food chemists. This well-known reaction was linked with the name of the French chemist and …
Almost 10 years have passed since we organized a symposium on functional foods at the ACS national meetings, San Francisco, in 1997. Since then, a large number of studies have been …
