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Chemical and Functional Properties of Food Components

processing parameters, and the best use of food raw materials. Chemical and Functional Properties of Foods, Third Edition draws from the personal;

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Chemical and Functional Properties of Food Components

processing parameters, and the best use of food raw materials. Chemical and Functional Properties of Foods, Third Edition draws from the personal;

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Functional Foods

information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential;

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Chemical and Functional Properties of Food Saccharides

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written;

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Nutraceutical and Functional Food Components

parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and;

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Nutraceutical and Functional Food Components

of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food;

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Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures;

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Functional Ingredients from Algae for Foods and Nutraceuticals

exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Introduction to the Chemistry of Food

learning formats. Describes the major and minor components of food Explains the functional properties contributed by;

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Phytochemicals in Citrus

values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits;

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Encyclopedia of Food Science Research

industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds;

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Food Carbohydrate Chemistry

quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application;

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Polyphenols

Epidemiological and clinical data are accumulating on the health-promoting properties of diets rich in fruits, vegetables and grains;

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Food By-Product Based Functional Food Powders

Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique;

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Food Oxidants and Antioxidants

depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional;

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Food Oxidants and Antioxidants

depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional;

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Aromatic Herbs in Food

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties;

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Phytochemicals in Goji Berries

Nutraceuticals Series, provides information about the chemical, biochemical, botanic properties, bioactive components and health benefits of Goji berries;

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Functional Food Ingredients and Nutraceuticals

components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books;

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Fermentation

Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as;

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Fermentation

Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as;

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Salvia hispanica L

related to this plant and their nutritional components. The chapters to this volume provide a survey of chemical composition, functional;

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Quinoa

, covering the development of quinoa grain in different parts of the world for food production, including its structure, molecular and chemical;

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Green Tea

It is believed that this is the first book to summarise the varieties, chemical components, healthy benefits and other functional;

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Wild Plants, Mushrooms and Nuts

Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry;

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