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

This reference compiles a broad spectrum of perspectives from specialists in academic, government...

Food and raw material for its production was generally produced via the traditional agriculture. ...

Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous comp...

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we ...

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...

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and ...

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...

Canola is one of the most important oilseed crops of the world, as its production over the last 1...

Food and raw material for its production was generally produced via the traditional agriculture. ...

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential informati...

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...

First published in 1945, Bailey s has become the standard reference on the food chemistry and pro...

First published in 1945, Bailey s has become the standard reference on the food chemistry and pro...

Seit der Erstveröffentlichung im Jahr 1945 ist der Bailey?s das Standardwerk der Lebensmittelchem...

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

First published in 1945, Bailey s has become the standard reference on the food chemistry and pro...

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

A comprehensive reference for assessing the antioxidant potential of foods and essential techniqu...

The global market for seafood products continues to increase year by year. Food safety considerat...

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

In this work, esteemed international contributors explore the history and use of functional foods...

In Nutraceutical and Specialty Lipids and their Co-Products Fereidoon Shahidi, editor-in-chief of...

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

First published in 1945, Bailey s has become the standard reference on the food chemistry and pro...

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

Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biolog...

First published in 1945, Bailey s has become the standard reference on the food chemistry and pro...

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential informati...

1: Production and Seed Improvement.- 1 Rapeseed and Canola: Global Production and Distribution.- ...

Flavor is an important sensory aspect of the overall acceptability of meat products. The aroma pr...

Dried fruits serve as important healthful snack items around the world. They provide a concentrat...

Meat has been treated for centuries with rock salt as a means of preservation. However, only one ...

The only single-source reference on the science of olives and olive oil nutrition and health bene...

First published in 1945, Bailey s has become the standard reference on the food chemistry and pro...

Cereal and pulse crops are staple foods that provide essential nutrients to many populations of t...

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...

This book examines chemical processes and interactions found inseafood and discusses the processi...