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Food Chemistry Books

You are currently browsing 1–10 of 575 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. Advanced Nutrition

    Macronutrients, Micronutrients, and Metabolism, Second Edition

    By Carolyn D. Berdanier, Lynnette A. Berdanier

    Expanded and updated, the new edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism continues in the tradition of its predecessor, serving as an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. The book incorporates...

    Published February 11th 2015 by CRC Press

  2. Beneficial Microbes in Fermented and Functional Foods

    Edited by Ravishankar Rai V, Jamuna A. Bai

    This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of...

    Published December 16th 2014 by CRC Press

  3. Plant Sanitation for Food Processing and Food Service, Second Edition

    By Y. H. Hui

    Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent...

    Published December 15th 2014 by CRC Press

  4. Dairy Microbiology

    A Practical Approach

    Edited by Photis Papademas

    The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major...

    Published December 15th 2014 by CRC Press

  5. Nutritional Marine Life

    By Ramasamy Santhanam

    The nutritional benefits of marine flora and fauna are well known. Fish and crustaceans provide high-quality sources of amino acids—nutritionally important proteins found in only small amounts in cereals and grains. Nutrients and minerals in seafood can improve brain development and reproduction...

    Published December 14th 2014 by CRC Press

  6. Indigenous Fermented Foods of Southeast Asia

    Edited by J. David Owens

    Series: Fermented Foods and Beverages Series

    Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production...

    Published December 9th 2014 by CRC Press

  7. Differential Scanning Calorimetry

    Applications in Fat and Oil Technology

    Edited by Emma Chiavaro

    Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid...

    Published December 1st 2014 by CRC Press

  8. Lipids

    Nutrition and Health

    By Claude Leray

    The role of lipids in nutrition science has evolved considerably in the past decade with new concepts following new discoveries. Lipids: Nutrition and Health reviews the role of dietary lipids in maintaining health, bringing the latest knowledge from a myriad of sources into one convenient resource...

    Published November 4th 2014 by CRC Press

  9. Food Safety Chemistry

    Toxicant Occurrence, Analysis and Mitigation

    Edited by Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun

    A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...

    Published October 27th 2014 by CRC Press

  10. A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

    By Alicia Foundation

    The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alícia...

    Published October 23rd 2014 by CRC Press