Filter
Mat og drikke
Filter
This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and …
This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities physicochemical …
This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas …
This volume details methods for reproducible procedures for food packaging. Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, …
This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide …
This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission …
This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse …
This volume details methods and procedures on extraction, characterization, and functional assessment of bioactive compounds. Chapters guide readers through bioactive compounds, …
This volume provides protocols on different combinations of contaminates, matrices, and sample preparation. Chapters are divided into two parts, detailing polycyclic aromatic …
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art …