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Whole Grains and Health

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BP002	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...

Gums and Stabilisers for the Food Industry 14

Gums and Stabilisers for the Food Industry 14

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RSC004	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...

Food Flavor and Chemistry - Explorations Into The 21st Century

Food Flavor and Chemistry - Explorations Into The 21st Century

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RSC005	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...

Magnetic Resonance in Food Science - The Multivariate Challenge

Magnetic Resonance in Food Science - The Multivariate Challenge

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RSC006	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 Maillard Reaction

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RSC007	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

Food Colloids - Self-Assembly and Material Science

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RSC009	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...

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