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Food Structure and Functionality

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring;

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Starch Structure Functionality and Application in Foods

between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food;

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Starch

structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the;

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Starch in Food

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range;

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Functionality of Proteins in Food

mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the;

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Functional Foods and Beverages

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than;

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Protein Functionality in Food Systems

for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as;

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Nano-food Engineering

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability;

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Nano-food Engineering

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability;

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Magnetic Resonance in Food Science

science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods;

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Food Proteins and Peptides

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers;

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Polysaccharide Gums from Agricultural Products

Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most;

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Polysaccharide Gums from Agricultural Products

Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most;

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Edible Nanostructures

describe structure and its relationship to functionality, if they exist. This is the first book on nanostructures in foods, and is suitable as a;

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Functionality of Food Phytochemicals

research in food phytochemicals as health promoters and chemopreventive agents, nutrient and toxicological aspects of food plants, indigenous root;

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Improving and Tailoring Enzymes for Food Quality and Functionality

Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a;

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Novel Food Processing

biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly;

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Novel Food Processing

biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly;

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Practical Food Rheology

relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a;

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Improving Food Quality with Novel Food Processing Technologies

(HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity;

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Improving Food Quality with Novel Food Processing Technologies

(HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity;

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Handbook of Food Structure Development

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's;

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Whey Protein Production, Chemistry, Functionality, and Applications

An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and;

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Gums and Stabilisers for the Food Industry 18

captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for;

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Functional Foods

material Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and;

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Food Emulsions

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality;

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Magnetic Resonance in Food Science

understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. Drawing on expert;

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