Food Chemistry

PUBLISHED


Viewing: 1 - 10 of 215
Published:
August 12, 2014
Author(s):
David Julian McClements
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 
Published:
June 04, 2014
Editor(s):
Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira
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 
Published:
May 01, 2014
Editor(s):
A. K. Haghi, Elizabeth Carvajal-Millan
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 
Published:
April 22, 2014
Editor(s):
M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed
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 
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: 
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 
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 
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 
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 
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 

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