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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, …
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 …
Flavors in Noncarbonated Beverages is based upon the symposium entitled "Flavors in non-carbonated beverages" presented at the American Chemical Society (ACS) 236th National …
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 …
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 …
Today's petrochemical industry is an amazing model of production efficiency, taking crude oil and supplying thousands of discrete chemicals and materials from just seven primary …
Environmental Fate and Safety Management of Agrochemicals discusses residue analysis, environmental fate and safety management, environmental risk assessment, metabolism, …
The chapters in this book were selected as the best presentations from the 2011 and 2012 annual meetings of the Biochemical Technology division of the American Chemical Society. A …
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, …
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 …