Taurine, or 2-aminoethane sulfonic acid, has long been known to be the major organic product formed from the breakdown of the sulfur-containing amino acids, methionine and …
The discovery of biological activity associated with flavonoid contaminants in vitamin C preparations from bell peppers and lemons by Szent-Gyorgyi and his associates opened a …
This volume carries the proceedings of the Vahouny Fiber Symposium, which took place in Washington DC, in March of 1996. George V. Vahouny pioneered this conference, which was …
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of …
Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced …
Of all food products dairy foods have the most potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the …
This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of …
The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society …
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted …
Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation …
