Food Chemistry

This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems. The book takes a traditional colloid science approac..

This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems. The book takes a traditional colloid science approac..

Phenolic compounds, ubiquitous in plants, play a role in protecting plants against insects and other animals and are involved in many other functions such as structure, pollination, germinative processes of seed, development, and reproduction. Lately, they have been of considerable interest due to t..

While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post-process aspects of stabilization, aging, and spoilage. This book is dedicated to the post-fermentation and distillation technology applied to wine, beer, vine..

Co-Edited by Fidel Toldrá - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association_x005F_x000D_ Written by world renowned scientists and experts in their fields of research, this book examines the tools available for the analysis of safety parameters in food of..

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association_x005F_x000D_ Devoted specifically to the analysis of sensory parameters in food products of animal origin, this book describes the main analytical techniques and methodologies an..

Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations...

Starch is one of the major polysaccharides employed as biopolymers by the food, textile, and paper industries. Its wide range of applications has resulted in intense research of starch structure and technology. This book covers starch structure, chemistry, and technology. After an overview of new tr..

An excellent introduction to the field of fat technology for students and researchers, this second edition focuses on the characterization of physical properties of fats, including laboratory protocols and quantitative treatments used to quantify structure and function. This comprehensive text cover..

This book introduces gastronomy as the science of flavor and tasting, where flavor is an objective attribute of a product and tasting is the human perception of flavor. Bringing together natural sciences and human-related sciences to present a new unifying theory on flavor, the book answers ancient ..

Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise a..

This text offers an international and comparative analysis of social division rooted in race, ethnicity and national identity. It provides an overview of the key issues underlying ethnic conflict which has now risen to the top of the international political agenda.; This book is intended for academi..