INFLUENCE OF PROBIOTIC ORGANISMS ON RELEASE OF BIOACTIVE COMPOUNDS IN YOGHURT AND SOYYOGHURT
Packaging, Preservatives and Shelf-Life Extension in Foods and Beverages
Properties and permeability of aroma compounds in food through plasticized cassava films
A review of drying technologies for the preservation of nutritional compounds in waxy skinned fruit
FORMATION OF PORES IN FOODS DURING DRYING AND FRYING : A THEORETICAL MODEL
Characterization of Particulate Matters and Volatile Organic Compounds in the Ambient
Antioxidant Actions of Phenolic Compounds Found in Dietary Plants on Low-Density Lipoprotein and Erythrocytes in Vitro
ENGINEERING PROPERTIES OF FOODS
REPORT ON FUNCTIONAL FOODS
Trace Element Concentrations in Breast Milk and Sera : Relations With Lactation
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The first edition of Bioactive Compounds from Natural Sources was published in a period of renewed attention to biologically active compounds of natural origin. This trend has ...
The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is for those primarily interested in applied aspects of food microbiology. For 17 commodity areas, it describes ...
"Bioactive compounds are extra-nutritional constituents that typically occur in small quantities in foods. Many thousands of these bioactive compounds have been identified in commonly eaten foods and ...
Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a ...
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins inFoods: ...
This book is a primer for students, faculty, and other professionals interested in molecular biology and its integration into food safety, by introducing the reader to diagnostic PCR-based ...
Testing of Genetically Modified Organisms in Foods is the first study focusing on the screening methods and tools utilized for determining the presence of genetically modified organisms (GMOs) in ...
This text provides a guide to the applicability of techniques in certain environments, the pros and cons of methods, interference and the sensitivity of particular techniques of organics compounds in ...
This is the first book to focus entirely on viruses in foods. It collates information on the occurrence, detection, transmission, and epidemiology of viruses in various foods. Although methods for ...