Sökt på: Böcker av Chi-Tang Ho
totalt 37 träffar
Recent Advances in Food and Flavor Chemistry
This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International …
Quality Management of Nutraceuticals
The market of nutraceuticals, functional foods, and food supplements is a growing field due to consumer concerns and awareness of health. However, the quality of the products in …
Functional Food and Health
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 …
Functional Foods of the East
Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat …
African Natural Plant Products Volume II
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 …
Phenolics in Food and Natural Health Products
Phenolic and polyphenolic compounds in foods and natural nutraceutical products represent the most widely distributed plant secondary metabolites exerting their beneficial effects …
Quality of Fresh and Processed Foods
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of …
Flavor Chemistry of Ethnic Foods
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of …
Flavor Chemistry
This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour …
Challenges in Taste Chemistry and Biology
Discusses the biochemistry of human taste transduction and perception.
Bioactive Compounds in Foods
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 …
Food Phytochemicals for Cancer Prevention: I: Fruits and Vegetables
Describes phytochemicals in fruits and vegetables and their effects on health. Features chapters on the isolation, purification , and identification of phytochemicals in foods. …