Food Chemistry

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Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun

October 28, 2014

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation

October 24, 2014

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from...

Cooking as a Chemical Reaction: Culinary Science with Experiments

Cooking as a Chemical Reaction: Culinary Science with Experiments

Z. Sibel Ozilgen

September 18, 2014

Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background...

Seafood Science: Advances in Chemistry, Technology and Applications

Seafood Science: Advances in Chemistry, Technology and Applications

Se-Kwon Kim

September 16, 2014

This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health...

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

David Julian McClements

August 12, 2014

Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such...

Methods in Food Analysis

Methods in Food Analysis

Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira

June 04, 2014

This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The...

Food Composition and Analysis: Methods and Strategies

Food Composition and Analysis: Methods and Strategies

A. K. Haghi, Elizabeth Carvajal-Millan

May 01, 2014

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane...

Engineering Properties of Foods, Fourth Edition

Engineering Properties of Foods, Fourth Edition

M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed

April 22, 2014

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved...

Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis

Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis

Mu Naushad, Mohammad Rizwan Khan

March 18, 2014

Due to its high sensitivity and selectivity, liquid chromatography–mass spectrometry (LC–MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry:...

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

Peter Klosse

December 17, 2013

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the...

Phosphoric Acid: Purification, Uses, Technology, and Economics

Phosphoric Acid: Purification, Uses, Technology, and Economics

Rodney Gilmour

December 12, 2013

The rise and rationalization of the industrial phosphates industry have gone hand in hand with the development and maturation of technologies to purify phosphoric acid. In the 1960s and 70s, driven by the exponential sales growth of the detergent-builder sodium tripolyphosphate, chemical producers...

Selenium in the Environment and Human Health

Selenium in the Environment and Human Health

Gary S. Banuelos, Zhi-Qing Lin, Xuebin Yin

November 29, 2013

Selenium is arguably the naturally occurring trace element of greatest concern worldwide. In excessive amounts it can lead to toxicosis and teratogenesis in animals, while the impact of selenium deficiency can be even more significant. Contributors from 22 countries explored the connections and...