Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and …
A timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for …
The complexity of wine provides numerous avenues of discovery for food and analytical chemists. This volume begins with an overview of advances in the analytical techniques used …
New discoveries and applications of African plant products African Natural Plant Products (Volume III) provides a transdisciplinary approach to connect basic ethnobotanical studies …
The American Chemical Society Symposium book African Natural Plant Products was originally conceived as a vehicle to present scientific discoveries, challenges, and to create a …
Describes cutting edge approaches in the development of anticancer agents for chemotherapy. These new and interdisciplinary approaches are aimed at the development of tumor …
Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's …
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to …
"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 …
The importance of carotenoid cleavage reactions in plants and animals has been well-known since the early 1900s. These early studies demonstrated that ?-carotene was degraded to …
