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Food Chemistry Books

You are currently browsing 1–10 of 577 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. Dietary Supplements in Health Promotion

    Edited by Taylor C. Wallace

    The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment. Dietary Supplements in Health Promotion presents clear and concise evidence on how dietary supplements may...

    Published May 15th 2015 by CRC Press

  2. Postharvest Biology and Technology of Horticultural Crops

    Principles and Practices for Quality Maintenance

    Edited by Mohammed Wasim Siddiqui

    Series: Postharvest Biology and Technology

    The ultimate goal of crop production is to provide quality produce to consumers at reasonable rates. Most fresh produce is highly perishable, and postharvest losses are significant under the present methods of management in many countries. However, significant achievements have been made during the...

    Published May 1st 2015 by Apple Academic Press

  3. Engineering Aspects of Food Emulsification and Homogenization

    Edited by Marilyn Rayner, Petr Dejmek

    Series: Contemporary Food Engineering

    Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering...

    Published April 24th 2015 by CRC Press

  4. Nutritional Supplements in Sport, Exercise and Health

    An A-Z Guide

    Edited by Linda M. Castell, Samantha J. Stear, Louise M. Burke

    Nutritional Supplements in Sport, Exercise and Health is the most up-to-date and authoritative guide to dietary supplements, ergogenic aids and sports nutrition foods currently available. Consisting of over 140 evidence-based review articles written by world-leading research scientists and...

    Published April 22nd 2015 by Routledge

  5. Local Food Environments

    Food Access in America

    Edited by Kimberly B. Morland

    Local Food Environments: Food Access in America provides information on the complex nature of food delivery systems as well as the historical and political trends that have shaped them over time. The book presents the empirical evidence demonstrating disparities in access to healthy affordable...

    Published April 8th 2015 by CRC Press

  6. Health Benefits of Fermented Foods and Beverages

    Edited by Jyoti Prakash Tamang

    Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional...

    Published April 7th 2015 by CRC Press

  7. Biology of Foodborne Parasites

    Edited by Lihua Xiao, Una Ryan, Yaoyu Feng

    Series: Food Microbiology

    While a number of introductory books on basic and molecular biology are available, none highlight the foodborne parasitic pathogens. Until now. A state-of-the-art review, Biology of Foodborne Parasites charts significant progress and outlines key biological techniques applied to foodborne parasitic...

    Published April 6th 2015 by CRC Press

  8. 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 12th 2015 by CRC Press

  9. 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 17th 2014 by CRC Press

  10. 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 16th 2014 by CRC Press