Presenting a science-based discussion of whole grains and their expanding role in health and disease.
£105.00
An international collection of authors presents current
perspectives on grains, the many opportunities for further research
into whole grains and the More...
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field.
£99.95
By: Peter A
Williams
ISBN: 9780854044610
Hardback
The science and technology of
hydrocolloids used in food and related systems has seen many new More...
The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.
£99.95
By: Cynthia Mussinan
ISBN: 9780854046539
Hardback
The rapidly evolving field of
food flavor chemistry holds an important role in a wide variety of
fo More...
This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food.
£99.95
By: P Belton
ISBN: 9780854046485
Hardback
The scope of applications of
magnetic resonance to food science continues to expand. Recently,
the focus ha More...
The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo
£89.95
By: H
Nursten
ISBN:
9780854049646
Hardback
The book encompasses: the
chemistry of non-enzymic browning; recent advances; colour
formation in non-enzy More...
Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams.
£119.50
By: Eric Dickinson
ISBN: 9780854042715
Hardback
Food Colloids: Self-Assembly
and Material Science describes new developments in the theory and
practi More...