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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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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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Chemical, Biological, and Functional Aspects of Food Lipids

-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food;

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Chemical, Biological, and Functional Aspects of Food Lipids

-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties 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 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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Food Carbohydrate Chemistry

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

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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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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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Asian Functional Foods

the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by;

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Chitosan in the Preservation of Agricultural Commodities

control of microorganisms. Analyzes chitosan chemical and functional propertiesExplores obtaining, characterizing, and;

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Asian Functional Foods

the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by;

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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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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 Process Engineering Principles and Data

covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to;

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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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Handbook of herbs and spices, Volume 3

covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual plants, their production, chemical structure and properties;

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Functional and Bioactive Properties of Food

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Polar Lipids

, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids-including glycolipids;

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Chemical and Biological Properties of Food Allergens

Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and;

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Chemical and Biological Properties of Food Allergens

Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies 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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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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Chinese Dates

-based functional foods from a historical perspective. The second section looks into the chemical and biochemical properties of Chinese dates;

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Microbial Functional Foods and Nutraceuticals

Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology;

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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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