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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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Polar Lipids

in food and health applicationsIncludes details on the chemistry and chemical synthesis, biosynthesis and biological effects, functional;

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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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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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Lipids and Essential Oils as Antimicrobial Agents

comprehensive review of the scientific knowledge in this field. International experts provide summaries on: * the chemical and biological properties;

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Functional Foods

component, providing: Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological;

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Chitosan in the Preservation of Agricultural Commodities

evaluations of the activity of chitosan nanocomposites and nanoparticles in biological models. The first section deals with the chemical;

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Bioactive Molecules in Plant Foods

trend of functional foods calls for accurate and reliable information in this emerging area of nutritional sciences. This book gives insight on;

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Bioactive Molecules in Plant Foods

trend of functional foods calls for accurate and reliable information in this emerging area of nutritional sciences. This book gives insight on;

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Food Chemistry Research Developments

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological;

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Progress in Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological;

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Nutraceutical and Specialty Lipids and Their Co-Products

-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the;

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Nutraceutical and Specialty Lipids and Their Co-Products

-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the;

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Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers;

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Functional Dietary Lipids

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human;

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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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Bioaccessibility and Digestibility of Lipids from Food

. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the;

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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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Introduction to the Chemistry of Food

students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach;

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Food Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry;

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Handbook of Food Science and Technology 1

as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the;

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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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Lipids

The main biological function of lipids include energy storage, as structural components of cell membranes, and as important signalling;

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