Food Science
Antinutrients and Phytochemicals in Foods
This book examines the potential health benefits of low levels of antinutrients in food processing and functional foods, and reviews the potential health risk at high levels. The authors identify and classify various foods as sources of phytochemicals while considering their anticarcinogenicand antimutagenic potentials. This volume will be a valuab …
Flavor and Lipid Chemistry of Seafoods
This collection presents the latest techniques for analyzing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the formation of the active components for taste and aroma in seafood and related products. The bookalso reviews the effects of processing and storage on seafo …
Food Factors in Health Promotion and Disease Prevention
In recent years, due to increasing demands of consumers for alternative and preventive health management, the market for supplements, nutraceuticals, and functional foods has expanded exponentially. Food Factors in Health Promotion and Disease Prevention brings together expert scientists inchemistry, biochemistry, genetics, pharmacology, and relate …
Food in Perspective
Food is an essential, irreplaceable ingredient in human well-being and survival. Food in Perspective presents the basic facts and issues about food in a simple, concise and readable form.
Food Lipids
Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes. Fats and oils profoundly affect our sensory perception and appreciation of foods. Fats and oils serve as a source of many flavor compound …
Free Radicals in Food
Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health. The bookis organized into three main sections: Food Chemistry, Ant …
Functional Properties of Proteins and Lipids
Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fatsand oils. The chapters cover both fundamental and applied …
