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Books by Leo M.L. Nollet

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  • - Sources, Analysis, and Functions
    by Leo M.L. Nollet & Semih OEtles
    £159.99

    This book delves into how bioactive peptides play a major role in the development of various functional foods. Numerous bioactive peptides have been reported in recent years as naturally present or generated from food proteins of different origins like milk, eggs, soya, fish, and meat.

  • by Leo M.L. Nollet
    £159.99

    Analyzing the spatial distribution of food compounds using conventional technology is difficult. This book shows why the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) will be ideal. MALDI-MS technology can detect compounds in a tissue section without extraction, purification, separation, or labeling.

  • by Leo M.L. Nollet & Semih OEtles
    £159.99

    Lately proteomics is being applied to different areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating the processes used, they can provide evidence of the food's labeling claim. This book is an overview of the applications, drawbacks, and advantages, of proteomics for food authentication.

  • - During Food Processing, Cooking, and Aging
    by Matteo Bordiga & Leo M.L. Nollet
    £195.99

    Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.

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