Food Chemistry Products

  • Foodborne Pathogens and Food Safety

    Edited by Md. Latiful Bari, Dike O. Ukuku

    Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other…

    Hardback – 2015-11-14 
    CRC Press
    Food Biology Series

  • Indigenous Fermented Foods of South Asia

    Edited by V.K. Joshi

    In addition to its nutritive, safety, and preservative effects, fermentation of food adds value to agricultural raw materials, thus providing a source of income and generating employment. This book covers different aspects of traditional fermented foods of South Asia. It covers the indigenous…

    Hardback – 2015-11-12 
    CRC Press
    Fermented Foods and Beverages Series

  • Handbook of Vegetable Preservation and Processing, Second Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on…

    Hardback – 2015-11-05 
    CRC Press
    Food Science and Technology

  • Functional Food Ingredients and Nutraceuticals

    Processing Technologies, Second Edition

    Edited by John Shi

    This book introduces the "green" separation processes and stabilization technologies that been developed to address consumer’s concerns on quality and safety issues. It emphasizes the role of nanotechnology in packaging processes and how nano- and micro-encapsulation technologies are used to…

    Hardback – 2015-11-01 
    CRC Press

  • Nutraceuticals and Functional Foods in Human Health and Disease Prevention

    Edited by Debasis Bagchi, Harry G. Preuss, Anand Swaroop

    Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. This book presents various effects of these nutritional interventions on diverse disease pathologies. Specific chapters are…

    Hardback – 2015-10-18 
    CRC Press

  • Fermented Foods, Part I

    Biochemistry & Biotechnology

    Edited by Didier Montet, Ramesh C. Ray

    Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food…

    Hardback – 2015-10-14 
    CRC Press

  • Handbook of Essential Oils

    Science, Technology, and Applications, Second Edition

    Edited by K. Husnu Can Baser, Gerhard Buchbauer

    The second edition of Handbook of Essential Oils: Science, Technology, and Applications provides a much-needed compilation of information related to the development, use, and marketing of essential oils. It focuses particularly on the chemistry, pharmacology, and biological activities of essential…

    Hardback – 2015-10-13 
    CRC Press

  • Meat Quality

    Genetic and Environmental Factors

    Edited by Wieslaw Przybylski, PhD, David Hopkins, PhD

    This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for beef, pigs, and sheep. This comprehensive book addresses the whole range of factors related to the welfare, animal nutrition, pre-slaughter marketing,…

    Hardback – 2015-10-05 
    CRC Press
    Chemical & Functional Properties of Food Components

  • Bread and Its Fortification for Nutrition and Health Benefits

    Edited by Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha

    Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow…

    Hardback – 2015-09-29 
    CRC Press
    Food Biology Series

  • Herbal Bioactives and Food Fortification

    Extraction and Formulation

    By D. Suresh Kumar

    Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation…

    Hardback – 2015-09-28 
    CRC Press
    Nutraceuticals

  • Food Emulsions

    Principles, Practices, and Techniques, Third Edition

    By David Julian McClements

    Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially…

    Hardback – 2015-08-31 
    CRC Press

  • Microfluidic Chip-Capillary Electrophoresis Devices

    Edited by Ying Sing Fung, Qidan Chen, Fuying Du, Wenpeng Guo, Tongmei Ma, Zhou Nie, Hui Sun, Ruige Wu, Wenfeng Zhao

    Capillary electrophoresis (CE) and microfluidic chip (MC) devices are relatively mature technologies, but this book demonstrates how they can be integrated into a single, revolutionary device that can provide on-site analysis of samples when laboratory services are unavailable. By introducing the…

    Hardback – 2015-08-30 
    CRC Press

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