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Food Chemistry Books

You are currently browsing 1–10 of 566 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. Food Safety and Informal Markets

    Animal Products in Sub-Saharan Africa

    Edited by Kristina Roesel, Delia Grace

    Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, unregulated markets and this can pose significant health risks. This volume presents an accessible overview of these issues in the context of food safety,...

    Published October 9th 2014 by Routledge

  2. Cocoa and Coffee Fermentations

    Edited by Rosane F. Schwan, Graham H. Fleet

    Series: Fermented Foods and Beverages Series

    Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their...

    Published October 8th 2014 by CRC Press

  3. Microbial Food Safety and Preservation Techniques

    Edited by V Ravishankar Rai, Jamuna A. Bai

    In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in...

    Published September 25th 2014 by CRC Press

  4. Cooking as a Chemical Reaction

    Culinary Science with Experiments

    By Z. Sibel Ozilgen

    Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background...

    Published September 17th 2014 by CRC Press

  5. Human Longevity

    Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution

    By Raymond C. Valentine, David L. Valentine

    More than 7 billion people inhabit the earth and all of them are subject to aging. This book is aimed at persons interested in a molecular explanation of how our cells age. Human Longevity: Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution is built on the proposition that we age...

    Published September 17th 2014 by CRC Press

  6. Seafood Science

    Advances in Chemistry, Technology and Applications

    Edited by Se-Kwon Kim

    This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health...

    Published September 15th 2014 by CRC Press

  7. 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 September 1st 2014 by CRC Press

  8. Clinical Aspects of Functional Foods and Nutraceuticals

    Edited by Dilip Ghosh, Debasis Bagchi, Tetsuya Konishi

    In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique...

    Published August 28th 2014 by CRC Press

  9. Microorganisms and Fermentation of Traditional Foods

    Edited by Ramesh C. Ray, Montet Didier

    Series: Food Biology Series

    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and...

    Published August 20th 2014 by CRC Press

  10. Nanoparticle- and Microparticle-based Delivery Systems

    Encapsulation, Protection and Release of Active Compounds

    By David Julian McClements

    Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such...

    Published August 11th 2014 by CRC Press