Food Chemistry Books

New and Published Books

1. Biopolymer Engineering in Food Processing

   Edited by Vania Regina Nicoletti Telis

   Series: Contemporary Food Engineering

   Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational...

   Published May 24th 2012 by CRC Press
2. Advances in Fruit Processing Technologies

   Edited by Sueli Rodrigues, Fabiano Andre Narciso Fernandes

   Series: Contemporary Food Engineering

   One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing...

   Published May 17th 2012 by CRC Press
3. Sweeteners

   Nutritional Aspects, Applications, and Production Technology

   Edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis

   Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners...

   Published May 13th 2012 by CRC Press
4. Flavonoids and Related Compounds

   Bioavailability and Function

   Edited by Jeremy P. E. Spencer, Alan Crozier

   Series: Oxidative Stress and Disease

   Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states. Flavonoids and Related Compounds: Bioavailability and Function examines current knowledge regarding the absorption, metabolism, and bioavailability of individual...

   Published April 23rd 2012 by CRC Press
5. Dates

   Production, Processing, Food, and Medicinal Values

   Edited by A. Manickavasagan, M. Mohamed Essa, E. Sukumar

   Series: Medicinal and Aromatic Plants - Industrial Profiles

   Of the many varieties of date palms, the species Phoenix dactylifera Linn. is cultivated extensively and traded and consumed worldwide. Dates: Production, Processing, Food, and Medicinal Values draws from a broad spectrum of contributors to present a comprehensive survey of this particular species....

   Published April 19th 2012 by CRC Press
6. Fermentation

   Effects on Food Properties

   Edited by Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski

   Series: Chemical & Functional Properties of Food Components

   A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food...

   Published April 11th 2012 by CRC Press
7. Color in Food

   Technological and Psychophysical Aspects

   Edited by José Luis Caivano, María del Pilar Buera

   Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a...

   Published April 4th 2012 by CRC Press
8. Starch-Based Polymeric Materials and Nanocomposites

   Chemistry, Processing, and Applications

   Edited by Jasim Ahmed, Brijesh K. Tiwari, Syed H. Imam, M.A. Rao

   In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and...

   Published April 3rd 2012 by CRC Press
9. Food Proteins and Peptides

   Chemistry, Functionality, Interactions, and Commercialization

   Edited by Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, Arvind Kannan

   A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the...

   Published March 18th 2012 by CRC Press
10. Physical Properties of Foods

    Novel Measurement Techniques and Applications

    Edited by Ignacio Arana

    Series: Contemporary Food Engineering

    With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is...

    Published February 26th 2012 by CRC Press