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Studies have provided evidence that consumption of small fruits is beneficial to human health, which in turn has created an increased demand for these fruits. As a result, research …
This ACS Symposium Series book evolved from the ACS symposium "Food Additives and Packaging" sponsored by the Division of Agricultural and Food Chemistry (AGFD) at the 245th ACS …
This book provides an increasing awareness, understanding, and implementation of the recent great and dramatic advances in both the worldwide sugar and sugar-ethanol industries. …
A timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for …
Flavors in Noncarbonated Beverages is based upon the symposium entitled "Flavors in non-carbonated beverages" presented at the American Chemical Society (ACS) 236th National …
Fruits are one of the most important links in the food chains essential for sustenance of life on the planet Earth and can be classified as tropical or subtropical, depending on …
Aroma is one of the most important quality attributes for wine and many other alcoholic beverages. However, the chemical composition of most alcoholic beverages is so complex that …
For centuries soy has served as an important and inexpensive source of high quality protein throughout the world, especially in Asia. Soybeans are now cultivated in large scale in …
The role of the Maillard reaction in forming flavors from amino acid and sugar precursors has been studied for many years. To establish the basic chemistry of the reaction, …
Hispanics are the largest and fastest-growing minority in the United States, and consumption of Hispanic-type food has been rapidly increasing. Some of the most popular foods, …