Food Chemistry Books

New and Published Books

1. Food Plant Sanitation

   Design, Maintenance, and Good Manufacturing Practices, Second Edition

   By Michael M. Cramer

   Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 35 years’ experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition provides completely updated practical advice...

   Published May 28th 2013 by CRC Press
2. Green Tea Polyphenols

   Nutraceuticals of Modern Life

   Edited by Lekh R. Juneja, Mahendra P. Kapoor, Tsutomu Okubo, Theertham Rao

   There is a wealth of published research on the health-promoting effects of green tea and its various components including polyphenols. Green Tea Polyphenols: Nutraceuticals of Modern Life presents a collection of global findings on the numerous health benefits of green tea polyphenols, confirming...

   Published May 20th 2013 by CRC Press
3. Introduction to the Physical Chemistry of Foods

   By Christos Ritzoulis

   Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food,...

   Published April 22nd 2013 by CRC Press
4. Amino Acids

   Biochemistry and Nutrition

   By Guoyao Wu

   Amino acid biochemistry and nutrition spans a broad range of fields including biochemistry, metabolism, physiology, immunology, reproduction, pathology, and cell biology. In the last half-century, there have been many conceptual and technical advancements, from analysis of amino acids by...

   Published April 21st 2013 by CRC Press
5. Marine Nutraceuticals

   Prospects and Perspectives

   Edited by Se-Kwon Kim

   Series: Nutraceuticals

   There is a great deal of consumer interest in natural bioactive substances due to their health benefits. Offering the potential to provide valuable nutraceuticals and functional food ingredients, marine-derived compounds are an abundant source of nutritionally and pharmacologically active agents,...

   Published March 24th 2013 by CRC Press
6. Actinobacteria

   Application in Bioremediation and Production of Industrial Enzymes

   Edited by Maria Julia Amoroso, Claudia Susana Benimeli, Sergio Antonio Cuozzo

   This book describes isolated actinobacteria from different environments, and how these can be used to bioremediate heavy metals and pesticides in contaminated sites. It also describes how free-living actinobacteria acquire the capability to produce nodules in plants and how this factor could be...

   Published March 11th 2013 by CRC Press
7. The Art of Nutritional Cuisine

   By Vickie A. Vaclavik, Amy Haynes

   Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same...

   Published January 23rd 2013 by CRC Press
8. Advances in Natural Medicines, Nutraceuticals and Neurocognition

   Edited by Con Kerry Kenneth Stough, Andrew Scholey

   Great strides have been made in the field of natural medicine with respect to neurocognition. Once limited to the province of niche publications, these discoveries are now routinely explored in mainstream psychopharmacology, neuroscience, nutrition, and medical journals. Now presented in one...

   Published January 9th 2013 by CRC Press
9. Microbiological Examination Methods of Food and Water

   A Laboratory Manual

   By Neusely da Silva, Marta Hirotomi Taniwaki, Valéria Christina Junqueira, Neliane Silveira, Maristela da Silva do Nascimento, Renato Abeilar Romeiro Gomes

   Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/...

   Published December 17th 2012 by CRC Press
10. The Working Garde Manger

    By Al Meyer

    A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM...

    Published December 16th 2012 by CRC Press