Food Chemistry

PUBLISHED


Viewing: 1 - 10 of 212
Published:
March 18, 2014
Editor(s):
Mu Naushad, Mohammad Rizwan Khan
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: 
Add to cart
$159.95
Hardback
Published:
December 17, 2013
Author(s):
Peter Klosse
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 
Add to cart
$59.95
Hardback
Published:
December 12, 2013
Author(s):
Rodney Gilmour
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 
Add to cart
$219.95
Hardback
Published:
November 29, 2013
Editor(s):
Gary S. Banuelos, Zhi-Qing Lin, Xuebin Yin
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 
Add to cart
$149.95
Hardback
Published:
October 09, 2013
Author(s):
Amos Nussinovitch, Madoka Hirashima
While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also 
Add to cart
$59.95
Hardback
Published:
September 05, 2013
Author(s):
Ton van Vliet
The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of 
Add to cart
$89.95
Hardback
Published:
July 29, 2013
Editor(s):
Leo M.L. Nollet, Leen S. P. De Gelder
Extensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques for detecting various compounds in water samples. Maintaining the detailed and accessible style of the previous editions, this third edition demonstrates water sampling and preservation 
Add to cart
$189.95
Hardback
Published:
July 29, 2013
Editor(s):
Janos Zempleni, John W. Suttie, Jesse F. Gregory III, Patrick J. Stover
Within the last few years, knowledge about vitamins has increased dramatically, resulting in improved understanding of human requirements for many vitamins. This new edition of a bestseller presents comprehensive summaries that analyze the chemical, physiological, and nutritional relationships, as 
Add to cart
$149.95
Hardback
Published:
July 15, 2013
Editor(s):
Raquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and 
Add to cart
$159.95
Hardback
Published:
June 21, 2013
Editor(s):
Grzegorz Bartosz
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties 
Add to cart
$169.95
Hardback

News and Notes

Join the Conversation:
Sign up to receive CRC Press' First Look eAlerts, special discounts and promotions.


Online Bestsellers:

"This kit will turn your kitchen into a science lab (without blowing an entire month's salary on that table-top immersion circulator you've been eyeing)."
-Read the Review by Andrew Zimmern

 

If you are interested in publishing in this area, contact Steve Zollo.

 

T & F Journals

You can access sample editions and free articles from the home pages of most Taylor & Francis journals, including:

Critical Reviews in Food Science and Nutrition
Free Access to Top 10 Highly-Cited Articles!

 

 

Looking for a complete online reference library on food science and nutrition?

 

Our award-winning CRCnetBASE collections provide online access to full libraries of subject-specific handbooks and references

 

 

 

Stay Connected!

Like us on Facebook, join our LinkedIn Group, or follow us on Twitter.

Textbooks
Other CRC Press Sites
Featured Authors
STAY CONNECTED
Facebook Page for CRC Press Twitter Page for CRC Press You Tube Channel for CRC Press LinkedIn Page for CRC Press Google Plus Page for CRC Press
Sign Up for Email Alerts
© 2014 Taylor & Francis Group, LLC. All Rights Reserved. Privacy Policy | Cookie Use | Shipping Policy | Contact Us