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Arsenic is a naturally occurring element and, as such, it is present in the environment and in our food and drink. It can even be involved in supporting life processes. However, …
First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components – carbohydrates, proteins, fats, …
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful …
The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been …
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: …
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 …
Food materials are unusual as soft matter. They are highly complex, operating on multiple length scales and phases and structured via multiple externally applied fields. A growing …
Gels are used in a large variety of commercial and scientific products from drug delivery systems and food science to biomedical sensors. They also are invaluable in MRI physics …
Nutrients can act as signalling molecules to initiate or mediate signalling transduction that regulates cell function and homeostasis. As such, altered nutrient status has been …
Dietary sugars are known to have medical implications for humans from causing dental caries to obesity. This book aims to put dietary sugars in context and includes the chemistry …