Bøger i Food Chemistry, Function and Analysis serien

Bringing together expert researchers in the fields of microbiome, metabolism, and nutrition research, this book compiles the current state of knowledge from authorities specifically on how diet regulates microbial function with metabolic implications for the human host.

Written by an influential, international team of experts, this book presents and discusses current topics on nutrition and cancer prevention for all those working in nutritional health, food science and cancer research.

Nutraceuticals, a broad umbrella term used to describe any product derived from food sources with extra health benefits, is comprehensively covered in two themes: technical and biological considerations in this book for food scientists, food chemists and researchers in human nutrition.

Providing comprehensive background information on biogenic amines and their occurrence in various foods and drinks, this book serves as an excellent up-to-date reference for food scientists, food chemists and food safety professionals.

Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Edited and written by world class contributors, this book brings the literature up-to-date by detailing research on food structure and how it develops through the interplay between processing routes and formulation elements.

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.

This book disseminates the cutting-edge knowledge pertaining to nutritional signaling activities in obesity and diabetes, including the regulatory mechanisms and perspectives of nutritional interventions for disease prevention.

This comprehensive book brings together the research carried out on the constituents obtained from turmeric and highlights their chemical and biological activities for researchers and professionals in natural products, nutraceuticals and food chemistry.

Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.

This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.

Presents the most updated information on the main methodologies and technological platforms involved in foodomics.

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications.

Addressing a number of the controversies on antioxidant testing methods, this book provides guidance on what methods are most appropriate for different situations, how results are interpreted and what can be inferred from the data.

Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.

This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains for researchers carrying out innovative studies.

Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.

Looking at the many changes that are taking place in the tomato market and industry, this book details how tomato producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. Providing a comprehensive overview, it will appeal to professionals and food product developers.

Often described as 'nature's perfect food', this book presents recent developments on the processing of eggs for nutritional applications and evidence regarding their healthy properties.

Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.

Providing an overview of the state-of-the-art of the chemistry of vitamin E with regards properties and functions and also nutritional benefits, this is a timely addition to the literature as the centennial anniversary of the discovery of this important vitamin approaches.

As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.

Covering all aspects of food biosensors, from how they function to the latest market applications, this book is essential reading for both new comers and experts in this field.

Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology.

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.

Providing the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity, this book will appeal to food testing laboratories worldwide and food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation.

This book provides a description of antibody-based technologies used in food analysis. It focuses on key applications outlining the approaches used, their advantages and limitations, and future areas for development.

This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma and electron beam irradiation for the preservation of food.

The popularity of the plant stevia has risen due to increasing use and interest in its sweet constituents. This book aims to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.

Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future.