Quality is a composite term encompassing many characteristics of foods. These include color, arom...

Drunken Master II

Asian Functional Foods analyzes the biochemistry, nutrition, physiology, and food technology for ...

A major challenge for the meat and seafood industries continues to be that of pro ducing high-qua...

Though it was Hippocrates who coined the phrase in the West, physicians in the East have long kno...

Quality is a composite term encompassing many characteristics of foods. These include color, arom...

Ethnic and international foods have gradually been integratedinto the daily diet in North America...

Ethnic and international foods have gradually been integratedinto the daily diet in North America...

A major challenge for the meat and seafood industries continues to be that of pro ducing high-qua...

The consumption of functional foods has emerged as a major consumer-driven trend, based on the ne...

Chemical changes that occur in foods during processing and storage are manifold and might be both...

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirab...

This text examines bioactive compounds as food is processed - covering a wide range of products a...

This book pulls together the latest research on flavour chemistry and nutritional and functional ...

While the health benefits of green tea are well-documented, researchers have only recently turned...

This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous...

Chemical changes that occur in foods during processing and storage are manifold and might be both...

The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of ...

This book provides a comprehensive overview of the literature on the health benefits of natural d...