Books in the Food Chemistry, Function and Analysis series

This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains for researchers carrying out innovative studies.

Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.

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 book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications.

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.

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.

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.

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.

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.

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.