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Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics

Author: Ameenah Gurib-Fakim

30 May 2014: Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plant species, and fills a key niche in our understanding of the relationship of human beings with under-utilized ...

thumbnail image: Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics

Nano- and Microencapsulation for Foods

Author: Hae-Soo Kwak

30 May 2014: Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give sm...

thumbnail image: Nano- and Microencapsulation for Foods

Advances in Food Science and Nutrition, Set

Author: Sabu Thomas

27 May 2014: This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food ...

Food Processing: Principles and Applications, 2nd Edition

Author: Stephanie Clark, Stephanie Jung, Buddhi Lamsal

23 May 2014: Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges i...

thumbnail image: Food Processing: Principles and Applications, 2nd Edition

Functional Foods and Dietary Supplements: Processing Effects and Health Benefits

Author: Athapol Noomhorm, Imran Ahmad, Anil K. Anal

23 May 2014: Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components ar...

thumbnail image: Functional Foods and Dietary Supplements: Processing Effects and Health Benefits

Food Oligosaccharides: Production, Analysis and Bioactivity

Author: F. Javier Moreno, María Luz Sanz

16 May 2014: A growing awareness of the relationship between diet and health  has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional ...

thumbnail image: Food Oligosaccharides: Production, Analysis and Bioactivity

From Milk By-Products to Milk Ingredients: Upgrading the Cycle

Author: Ruud de Boer

16 May 2014: Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairi...

thumbnail image: From Milk By-Products to Milk Ingredients: Upgrading the Cycle

Crop Variety Trials: Data Management and Analysis

Author: Weikai Yan

16 May 2014: Variety trials are an essential step in crop breeding and production. These trials are a significant investment in time and resources and inform numerous decisions from cultivar development to end-use.  Crop Variety Trials: Methods and Anal...

thumbnail image: Crop Variety Trials: Data Management and Analysis

Food Chemical Hazard Detection: Development and Application of New Technologies

Author: Shuo Wang

13 May 2014: Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully g...

thumbnail image: Food Chemical Hazard Detection: Development and Application of New Technologies

The Extra-Virgin Olive Oil Handbook

Author: Claudio Peri

11 April 2014: According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globa...

thumbnail image: The Extra-Virgin Olive Oil Handbook

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Magazine of Chemistry Europe (16 European Chemical Societies)published by Wiley-VCH