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Language: en
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Type: BOOK - Published: 2021-06-09 - Publisher: Royal Society of Chemistry
This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together
Language: en
Pages: 453
Pages: 453
Type: BOOK - Published: 2024-08-14 - Publisher: Royal Society of Chemistry
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new
Language: en
Pages: 296
Pages: 296
Type: BOOK - Published: 2023-11-29 - Publisher: Royal Society of Chemistry
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Pages: 354
Type: BOOK - Published: 2022-09-03 - Publisher: Academic Press
Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with
Language: en
Pages: 202
Pages: 202
Type: BOOK - Published: 2022-05-20 - Publisher: Royal Society of Chemistry
The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of
