Titlebook: Handbook of Food Chemistry; Peter Chi Keung Cheung,Bhavbhuti M. Mehta Living reference work 20200th edition

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Living reference work 20200th editionledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for

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Peter Chi Keung Cheung,Bhavbhuti M. MehtaProvides a quick reference to facilitate the understanding of the chemical aspect of all important food areas.Involves some very fast growing areas such as functional foods and nutraceuticals, unconve

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https://doi.org/10.1007/978-3-662-24652-8composition of fats and oils and how these compositions affect the functional properties of fats and oils in foods. The focus will remain on the most economically and commercially important fats and oils that are widely used as or in food products.

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Advances of Nanomaterials for Food Processing,ulate the raw materials of food, nanotechnology attracts a lot of attention from food manufactures. The obvious benefits of nanoscale food and associated nanomaterials for food processing have been highlighted, such as higher bioavailability in the gastrointestinal tract of humans and a superior gas

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Agricultural Chemical Pollutants,f pests and increasing crop yields, they also can leave residues that may be considered harmful for human consumption. This chapter aims to discuss the use of a few commonly used agricultural pesticides – spinosad, methyl bromide, mepiquat, and chlormequat..Spinosad is a biologically derived insecti

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An Introduction to Food Nanotechnology, industries such as chemistry, materials science, medicine, and engineering. This emerging technology has also opened up a whole universe of new possibilities in the development and applications of nanotechnology in the food sectors. Considerable research efforts have highlighted the potential of na