Books in the Food Chemistry, Function and Analysis series

Written by an influential, international team of experts, this book presents and discusses current topics on nutrition and cancer prevention for all those working in nutritional health, food science and cancer research.

Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.

Addressing a number of the controversies on antioxidant testing methods, this book provides guidance on what methods are most appropriate for different situations, how results are interpreted and what can be inferred from the data.

This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.

This comprehensive book brings together the research carried out on the constituents obtained from turmeric and highlights their chemical and biological activities for researchers and professionals in natural products, nutraceuticals and food chemistry.

Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Providing comprehensive background information on biogenic amines and their occurrence in various foods and drinks, this book serves as an excellent up-to-date reference for food scientists, food chemists and food safety professionals.

Nutraceuticals, a broad umbrella term used to describe any product derived from food sources with extra health benefits, is comprehensively covered in two themes: technical and biological considerations in this book for food scientists, food chemists and researchers in human nutrition.

Covering all aspects of food biosensors, from how they function to the latest market applications, this book is essential reading for both new comers and experts in this field.

Detailed coverage of the composition and functionality of the bulk carbohydrate components and the trace phytochemical components, i.e. phenolic compounds in cereal grains and grain products, is provided for researchers, clinicians and students.

This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique.

Looking at the many changes that are taking place in the tomato market and industry, this book details how tomato producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. Providing a comprehensive overview, it will appeal to professionals and food product developers.

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.

Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology.