John N. Sofos
September 30, 1989
This new text comprehensively ex-amines the subject of sorbates as antimicrobial agents in food preservation. It is a useful reference for people interested in food preservation and regu-lators concerned with use of sor-bates and other chemicals in our food supply....
N. R. Reddy, Merle D. Pierson, Shridhar K. Sathe, D. K. Salunkhe
September 30, 1989
This timely publication brings together into a single volume an overview of the extensive published data on cereal and legume phytates. It presents important information regarding historical background, physiological functions, and uses. Biosynthesis and dephosphorylation, phytase enzyme, and...
Robert H. Cagan
August 31, 1989
The purpose of NEURAL MECHANISM in TASTE is to emphasize physiological principles and reveal new insights of this most recent research. This book is aimed to reach scientists within the broad area of neurophysiology as well as those in other disciplines who have interests in sensory mechanisms. The...
Joseph G. Brand
August 29, 1989
Stephanie Atkinson, Bo Lonnerdal
June 30, 1989
For the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor...
March 31, 1989
This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also...
Robin C. McKellar
March 31, 1989
This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors. The...
December 19, 1988
Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,...
Christopher J. Biermann, Gary D. McGinnis
October 31, 1988
This textbook is a comprehensive guide to analysis of carbohy-drates by gas-liquid chromatography and mass spectrometry. In addition to explaining the facets of carbohydrate analysis and their relation to each other, the text also contains in-depth reference in-formation useful to practitioners in...
August 24, 1988
Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco...
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