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Essential Oils in Food Processing: Chemistry, Safety and Applications

shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry;

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Specialty Oils and Fats in Food and Nutrition

. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality;

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Cold Pressed Oils

of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore;

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Essential Oils in Food Preservation, Flavor and Safety

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and;

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Lipids and Edible Oils

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their;

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Food Safety Chemistry

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety;

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Citrus

, chemistry and uses of Citrus and its oils. It describes the different citrus species; their environmental, geographical, and historical context; and;

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Edible Oil Processing

with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process;

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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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Citrus Essential Oils

Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been;

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Lavender

essential oil production and retail purposes in different countries * phytochemistry of the genus * chemistry of Lavandula oils * theory and;

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Trait-Modified Oils in Foods

is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.;

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Gases in Agro-food Processes

graduate students in agro-food science, chemistry and the biosciences. Explores quality, safety, regulatory aspects and market;

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Essential Oils Production, Applications and Health Benefits

, food, medicinal and agronomical fields. Specific applications of essential oils on diseases related to the skin, digestive, immune, respiratory;

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Fruit Oils Chemistry and Functionality

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid;

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Lipids and Essential Oils as Antimicrobial Agents

Lipids and essential oils have strong antimicrobial properties they kill or inhibit the growth of microbes such as bacteria, fungi, or;

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Fats and Oils: Formulating and Processing for Applications, Third Edition

new edition includes an array of new features, including: Expanded coverage of essential fatty acids and their health;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety;

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Advances in Food Science and Nutrition, Volume 2

This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances;

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Pulse Foods

, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides;

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Ozone in Food Processing

international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.;

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Handbook of Natural Antimicrobials for Food Safety and Quality

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 4

, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety;

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Processing And Nutrition Of Fats And Oils

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different;

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Edible Oil

. In addition to providing essential fatty acids and energy, all edible oils also contain fat-soluble vitamins such as vitamin E and carotenoids (pro;

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Handbook of Food Processing

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents;

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Bailey'S Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils;

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