Bøker i Food Chemistry, Function and Analysis-serien

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.

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.

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.

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

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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.

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.

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes.

This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique.

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.