Analysis in Nutrition Research, Pounis, George

Автор: Webster-Gandy, Joan.
Название: Oxford handbook of nutrition and dietetics 3e
ISBN: 0198800134 ISBN-13(EAN): 9780198800132
Издательство: Oxford Academ
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Цена: 38010.00 T
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Описание: Fully updated, the Oxford Handbook of Nutrition and Dietetics, third edition is a practical quick-reference guide to nutrition in the prevention and treatment of disease and the maintenance of good health.

Автор: Parker J. K.
Название: Flavour Development, Analysis and Perception in Food and Beverages
ISBN: 0081013825 ISBN-13(EAN): 9780081013823
Издательство: Elsevier Science
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Цена: 213350.00 T
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Описание: Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.

Автор: Kilcast, D
Название: Sensory Analysis for Food and Beverage Quality Control
ISBN: 0081014678 ISBN-13(EAN): 9780081014677
Издательство: Elsevier Science
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Цена: 202120.00 T
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Описание: Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages.Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume.Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC.

Название: Fluorine: Chemistry, Analysis, Function and Effects
ISBN: 1849738882 ISBN-13(EAN): 9781849738880
Издательство: Royal Society of Chemistry
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Цена: 280190.00 T
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Описание: This volume, written by leading researchers in this area, examines the positives and negatives of fluorine and its effects on humans for those with an interest in the health and nutritional sciences.

Название: Selenium: Chemistry, Analysis, Function and Effects
ISBN: 1849738912 ISBN-13(EAN): 9781849738910
Издательство: Royal Society of Chemistry
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Цена: 280190.00 T
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Описание: This volume will examine the chemical activity of selenium and its functional health effects eg towards cancers, in the heart and brain. Chemists, analytical scientists, forensic scientists, food scientists, as well as course lecturers will all benefit from this interdisciplinary title written by international experts in this area.

Автор: Preedy Victor R.
Название: Betaine: Chemistry, Analysis, Function and Effects
ISBN: 1849738866 ISBN-13(EAN): 9781849738866
Издательство: Royal Society of Chemistry
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Цена: 280190.00 T
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Описание: Betaine is widely distributed in plants and animals. This book provides a fascinating insight for those with an interest in the effects of betaine on health and the diet. It will appeal across disciplines but specifically to nutritional and food scientists, health professionals and researchers.

Название: Non-Extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health
ISBN: 1788011066 ISBN-13(EAN): 9781788011068
Издательство: Royal Society of Chemistry
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Цена: 209790.00 T
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Описание: Focusing on non-extractable polyphenols (NEPP) that are present in the diet, this book will improve our knowledge of dietary intakes and physiological properties of NEPP ensuring a better understanding of their potential health effects.

Название: Testing and analysis of gmo-containing foods and feed
ISBN: 1138036382 ISBN-13(EAN): 9781138036383
Издательство: Taylor&Francis
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Цена: 193950.00 T
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Описание: This book describes the techniques and instruments to detect, identify, and quantify GM ingredients in foods and feed.

Название: Ambient Mass Spectroscopy Techniques in Food and the Environment
ISBN: 1138505560 ISBN-13(EAN): 9781138505568
Издательство: Taylor&Francis
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Цена: 193950.00 T
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Описание: Ambient Mass Spectroscopy Techniques in Food and the Environment provides insight to professionals practicing in food and the environment, including food scientists, food engineers, food biotechnologists, chemical engineers, and those working in research labs, universities, and government regulatory agencies.

Название: Anthocyanins from natural sources
ISBN: 1788012151 ISBN-13(EAN): 9781788012157
Издательство: Royal Society of Chemistry
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Цена: 252030.00 T
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Описание: Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.

Автор: Mercadante Adriana Z.
Название: Carotenoid Esters in Foods: Physical, Chemical and Biological Properties
ISBN: 1788012429 ISBN-13(EAN): 9781788012423
Издательство: Royal Society of Chemistry
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Цена: 252030.00 T
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Описание: As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.

Автор: Wu Jianping
Название: Eggs as Functional Foods and Nutraceuticals for Human Health
ISBN: 1788012135 ISBN-13(EAN): 9781788012133
Издательство: Royal Society of Chemistry
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Цена: 252030.00 T
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Описание: Often described as `nature`s perfect food`, this book presents recent developments on the processing of eggs for nutritional applications and evidence regarding their healthy properties.