Food Chemistry Products

  • Fennema’s Food Chemistry, Fifth Edition

    Edited by Srinivasan Damodaran, Kirk L. Parkin

    This fifth edition of the most internationally respected reference in food chemistry is even more suited to preparing tomorrow’s food scientists with the changes and updates made to it. The new edition presents an enhanced reader friendly layout, enlarged trim size, and the introduction of…

    Paperback – 2017-03-24 
    CRC Press

  • Laboratory Models for Foodborne Infections

    Edited by Dongyou Liu

    This book focuses on the value and utility of laboratory models in the study of foodborne infectious diseases. Each chapter presents a state-of-the-art review of laboratory models used for the study of a particular foodborne pathogen in relation to its life cycle, host-pathogen interaction,…

    Hardback – 2017-03-22 
    CRC Press
    Food Microbiology

  • Food Lipids

    Chemistry, Nutrition, and Biotechnology, Fourth Edition

    Edited by Casimir C. Akoh

    As with previous editions, the well-respected Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition continues to present the latest research activities in the quest to provide the food industry and consumer with safe and nutritious food, especially foods with functional, healthful or…

    Hardback – 2017-03-15 
    CRC Press
    Food Science and Technology

  • Fermented Foods, Part II

    Technological Interventions

    Edited by Ramesh C. Ray, Didier Montet

    This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two…

    Hardback – 2017-03-15 
    CRC Press
    Food Biology Series

  • Yogurt

    Roles in Nutrition and Impacts on Health

    By André Marette, Éliane Picard-Deland, Melissa Anne Fernandez

    Yogurt is a fermented food that has existed for centuries containing bioactive properties beneficial to health. It contains a unique blend of easily digestible proteins, carbohydrates, and fats.  Several recent epidemiological studies with large cohorts have demonstrated that yogurt intake is…

    Hardback – 2017-02-28 
    CRC Press

  • Fruit and Cereal Bioactives

    Sources, Chemistry, and Applications

    Edited by Özlem Tokuşoğlu, Clifford A Hall III

    Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant…

    Paperback – 2017-02-28 
    CRC Press

  • Anthocyanins in Health and Disease

    Edited by Taylor C. Wallace, M. Monica Giusti

    Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary…

    Paperback – 2017-02-28 
    CRC Press

  • Managing Food Safety Risks in the Agri-Food Industries

    By Jan Mei Soon, Richard Baines

    Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops,…

    Paperback – 2017-02-28 
    CRC Press

  • Marine Nutraceuticals

    Prospects and Perspectives

    Edited by Se-Kwon Kim

    There is a great deal of consumer interest in natural bioactive substances due to their health benefits. Offering the potential to provide valuable nutraceuticals and functional food ingredients, marine-derived compounds are an abundant source of nutritionally and pharmacologically active agents,…

    Paperback – 2017-02-28 
    CRC Press

  • Food Safety Chemistry

    Toxicant Occurrence, Analysis and Mitigation

    Edited by Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun

    A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels…

    Paperback – 2017-02-28 
    CRC Press

  • Polysaccharides

    Natural Fibers in Food and Nutrition

    Edited by Noureddine Benkeblia

    This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent…

    Paperback – 2017-02-28 
    CRC Press

  • Acetic Acid Bacteria

    Fundamentals and Food Applications

    Edited by Ilkin Yucel Sengun

    This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as…

    Hardback – 2017-02-15 
    CRC Press
    Food Biology Series

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