(Izdošanas datums: 17-Feb-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839167096)
In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of food...Lasīt vairāk
(Izdošanas datums: 29-Nov-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788017589)
Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins for the academic and industry market. P...Lasīt vairāk
(Izdošanas datums: 23-May-2025, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839163852)
Written by renowned researchers in the field, this title provides an updated overview of existing evidence for the good and bad health effects of coffee consumption. Coffee is one of the most widely consumed beverages on the planet...Lasīt vairāk
(Izdošanas datums: 11-Apr-2025, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781837670000)
People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases. These functional foods can offer, or have the potential to offer, differe...Lasīt vairāk
(Izdošanas datums: 29-Nov-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788017589)
Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins for the academic and industry market. P...Lasīt vairāk
C Anandharamakrishnan, Jeyan Arthur Moses, S Priyanka
Sērija : Food Chemistry, Function and Analysis
(Izdošanas datums: 29-Nov-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788018586)
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailab...Lasīt vairāk
(Izdošanas datums: 28-Jul-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839163098)
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Edited and authored by world experts, this...Lasīt vairāk
Cesarettin Alasalvar, Fereidoon Shahidi, Chi-Tang Ho
Sērija : Food Chemistry, Function and Analysis
(Izdošanas datums: 09-Jun-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839162626)
This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements. Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, repres...Lasīt vairāk
(Izdošanas datums: 17-Feb-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839167096)
In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of food...Lasīt vairāk
(Izdošanas datums: 09-Jan-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781782627777)
Nutrimetabonomics details the effects of diet and nutrition by measuring and mathematically modelling changes in the levels of products of metabolism found in humans....Lasīt vairāk
Valdir Florźncio da Veiga, Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr, Ananda da Silva Antonio
Sērija : Food Chemistry, Function and Analysis
(Izdošanas datums: 28-Nov-2022, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788017503)
Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile....Lasīt vairāk
(Izdošanas datums: 23-Nov-2022, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839164019)
This book is primarily intended for food scientists and technologists offering insights into current research and developments in the chemical composition and nutraceutical and pharmaceutical properties of edible fungi. Thousands of organi...Lasīt vairāk
(Izdošanas datums: 19-Oct-2022, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839164323)
The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in this, and sensing technologies have attracted the attention of the scientific communit...Lasīt vairāk
(Izdošanas datums: 01-Jul-2022, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788017480)
Bringing together expert researchers in the fields of microbiome, metabolism, and nutrition research, this book compiles the current state of knowledge from authorities specifically on how diet regulates microbial function with metabolic implications...Lasīt vairāk
(Izdošanas datums: 01-Jun-2022, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839162169)
The area of research on the health benefits of berries, their bioactive compounds and their related metabolites has exploded in the last 20 years resulting in new knowledge in the understanding of their metabolism, molecular mode of action as well...Lasīt vairāk
(Izdošanas datums: 20-May-2022, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839164040)
The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spe...Lasīt vairāk
(Izdošanas datums: 14-Feb-2022, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839162206)
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products lik...Lasīt vairāk
(Izdošanas datums: 02-Feb-2022, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788017152)
This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructure...Lasīt vairāk
(Izdošanas datums: 17-Dec-2021, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788018852)
Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density. However, today it is well known that the quality of the fat ingested is more important than its quantity, and that th...Lasīt vairāk
(Izdošanas datums: 06-Dec-2021, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839161551)
Addressing a number of the controversies on antioxidant testing methods, this book provides guidance on what methods are most appropriate for different situations, how results are interpreted and what can be inferred from the data. The fie...Lasīt vairāk
(Izdošanas datums: 09-Jun-2021, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788018593)
This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundame...Lasīt vairāk
(Izdošanas datums: 05-Mar-2021, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788018845)
Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections. The first section represents an introduction to the dev...Lasīt vairāk
Sreeraj Gopi, Sabu Thomas, Ajaikumar B Kunnumakkara, Bharat B Aggarwal, Augustine Amalraj
Sērija : Food Chemistry, Function and Analysis
(Izdošanas datums: 20-Oct-2020, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788015554)
Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value. Cultivated in tropical and sub-tropical regions around the world, it is used extensively as a colouring, flavouring and preserv...Lasīt vairāk
(Izdošanas datums: 04-Sep-2020, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788015578)
Nutrients can act as signalling molecules to initiate or mediate signalling transduction that regulates cell function and homeostasis. As such, altered nutrient status has been linked to dysregulated transcripts and protein expression, which affec...Lasīt vairāk
(Izdošanas datums: 25-Mar-2020, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788014168)
Nutraceuticals, a broad umbrella term used to describe any product derived from food sources with extra health benefits, is comprehensively covered in two themes: technical and biological considerations in this book for food scientists, food chemists...Lasīt vairāk
(Izdošanas datums: 06-Dec-2019, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788010733)
Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future....Lasīt vairāk
(Izdošanas datums: 03-Dec-2019, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788013413)
Cancer is a major global public health problem. Among different environmental and lifestyle factors contributing to cancer risk, diet is a key one. On the one hand, obesity and increased consumption of red and processed meat, ethanol, sugar and satur...Lasīt vairāk
(Izdošanas datums: 12-Nov-2019, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788014366)
A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and dri...Lasīt vairāk
(Izdošanas datums: 01-Nov-2019, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781782629221)
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the for...Lasīt vairāk
(Izdošanas datums: 31-Oct-2019, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788012164)
The most useful properties of food, ie those detected through sight, touch and taste, are a manifestation of the foods structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part...Lasīt vairāk
(Izdošanas datums: 30-Oct-2019, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788011273)
Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, flavor and aroma components, a variety of t...Lasīt vairāk
(Izdošanas datums: 16-Oct-2019, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788011785)
Describing the science behind DNA as a target analyte, its extraction, amplification, detection and quantitation as applied to the detection of food fraud and food crime, this book covers this topical and growing area post the horsemeat scandal. Worl...Lasīt vairāk
