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Food products Their souce, chemistry and use

Publisher: Philadelphia: P. Blakiston's son;...

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Practical Applications of Physical Chemistry in Food Science and Technology

source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries.;

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Advances in Potato Chemistry and Technology

-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed.

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Essential Oils in Food Processing: Chemistry, Safety and Applications

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and;

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Food Composition and Analysis

applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food;

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Food Flavor and Chemistry

The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. Food Flavor;

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Food Packaging

, food packaging metals and their corrosion, packaging of foods in metal containers, use of glass in food packing, plastic packaging-a modern;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their;

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Natural Food Colorants

This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally;

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Natural Food Colorants

This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally;

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Development of Food Chemistry, Natural Products, and Nutrition Research

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Roselle (Hibiscus sabdariffa)

Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization assesses the Hibiscus sabdariffa plant for food and;

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Chemistry and Hygiene of Food Additives

) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy;

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Recent Advances in Food and Flavor Chemistry

forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years;

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The Economic Utilisation of Food Co-Products

production. No longer considered simply as waste , many food co-products are being identified as economically-viable raw materials and 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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Handbook of Research on Food Science and Technology: Volume 1

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food;

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The Influence of Chemistry on New Foods and Traditional Products

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been;

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Food Engineering

preservation, food microbiology, food chemistry, etc. This book outlines the processes and applications of food science in detail. It is a vital tool;

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Specialty Oils and Fats in Food and Nutrition

in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the;

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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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Foods of Non-Animal Origin

foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal;

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Green Chemistry Metrics

selected into a metric. This book outlines fundamental developments in chemistry and chemical technology that have led to the development of green;

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Introduction to Applied Colloid and Surface Chemistry

Colloid and Surface Chemistry is a subject of immense importance and implications both to our everyday life and numerous industrial sectors;

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Food Chemistry: A Laboratory Manual

50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental;

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Biosynthesis of Heterocycles

the role of natural products in chemistry and their formation * Discusses gene cluster identification and the use of biogenetic engineering;

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Handbook of Food Enzymology

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and;

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