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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 …
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 …
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. …
Caffeinated Beverages
This book provides a comprehensive overview of the recent developments in the flavour and chemistry of caffeinated beverages. It includes an update on the chemistry and flavour …
Food Phytochemicals for Cancer Prevention: II: Teas, Spices, and Herbs
This book examines the health effects of phytochemicals in beverages, spices, and Oriental herbs. Features chapters on the suppression of active oxygen species by natural …
Free Radicals in Foods
Free Radicals in Foods: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional …
Lipids in Food Flavors
Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavour compounds. Features new isolation and analysis techniques, including dynamic …
Spices: Flavor Chemistry and Antioxidant Properties
Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavours. Identifies the flavour components and antioxidant properties …