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Food Chemistry Books

You are currently browsing 1–10 of 547 new and published books in the subject of Food Chemistry — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books

  1. Novel Food Preservation and Microbial Assessment Techniques

    Edited by Ioannis S. Boziaris

    Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor...

    Published April 13th 2014 by CRC Press

  2. Postharvest Technology and Food Process Engineering

    By Amalendu Chakraverty, R. Paul Singh

    Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest...

    Published April 3rd 2014 by CRC Press

  3. Probiotic Bacteria

    Fundamentals, Therapy, and Technological Aspects

    Edited by J. Paulo Sousa e Silva, Ana Cristina Freitas

    Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications...

    Published April 1st 2014 by Pan Stanford Publishing

  4. Juice Processing

    Quality, Safety and Value-Added Opportunities

    Edited by Victor Falguera, Albert Ibarz

    Series: Contemporary Food Engineering

    The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without...

    Published March 31st 2014 by CRC Press

  5. Ultra Performance Liquid Chromatography Mass Spectrometry

    Evaluation and Applications in Food Analysis

    Edited by Mu Naushad, Mohammad Rizwan Khan

    Due to its high sensitivity and selectivity, liquid chromatography–mass spectrometry (LC–MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry:...

    Published March 17th 2014 by CRC Press

  6. Seafood and Freshwater Toxins

    Pharmacology, Physiology, and Detection, Third Edition

    Edited by Luis M. Botana

    The last few years have brought about many changes in the field of marine and freshwater toxins, with advances in analytical technology and the realization that these toxins are a global issue. Offering a complete reference guide, Seafood and Freshwater Toxins: Pharmacology, Physiology, and...

    Published March 11th 2014 by CRC Press

  7. Ohmic Heating in Food Processing

    Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim

    Series: Electro-Technologies for Food Processing Series

    Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic...

    Published February 13th 2014 by CRC Press

  8. Toxins and Biologically Active Compounds from Microalgae, Volume 1

    Edited by Gian Paolo Rossini

    This book provides a structured account of the existing knowledge of toxic algae, the chemistry of the toxins they produce, the effects these substances exert in humans and wildlife, as well as the strategies envisaged to protect public health and the environment. It covers recent advances in the...

    Published February 13th 2014 by CRC Press

  9. Intestinal Microbiota in Health and Disease

    Modern Concepts

    Edited by Eduardo J. Schiffrin, Philippe Marteau, Dominique Brassart

    Now considered an organ with defensive and metabolic capabilities, the intestinal microbiota plays a major role in the local host immune system development and education. It contributes to the generation of a homeostatic balance characterized by the capacity to react against pathogens while...

    Published February 10th 2014 by CRC Press

  10. Interactive Probiotics

    Edited by Enrica Pessione

    This book underlines the importance of reciprocal interactions between probiotics and humans in terms of stress induction, epigenetic control of cellular responses, oxidative status, bio-active molecules biosynthesis, moonlighting proteins secretion, endogenous toxins neutralization, and several...

    Published February 5th 2014 by CRC Press