Food Chemistry, Function and Analysis – serie

Food Biosensors

Sensing Techniques for Food Safety and Quality Control

Food Irradiation Technologies

Concepts, Applications and Outcomes

Edible Oil Structuring

Concepts, Methods and Applications

Mitigating Contamination from Food Processing

Health Claims and Food Labelling

Non-extractable Polyphenols and Carotenoids

Importance in Human Nutrition and Health

Food Contact Materials Analysis

Mass Spectrometry Techniques

Advanced Gas Chromatography in Food Analysis

Legumes

Nutritional Quality, Processing and Potential Health Benefits

DNA Techniques to Verify Food Authenticity

Applications in Food Fraud

Eggs as Functional Foods and Nutraceuticals for Human Health

Anthocyanins from Natural Sources

Exploiting Targeted Delivery for Improved Health

Handbook of Food Structure Development

Vitamin E

Chemistry and Nutritional Benefits

Carotenoid Esters in Foods

Physical, Chemical and Biological Properties

Nutrition and Cancer Prevention

From Molecular Mechanisms to Dietary Recommendations

Rapid Antibody-based Technologies in Food Analysis

Tomato Chemistry, Industrial Processing and Product Development

Nutraceuticals and Human Health

The Food-to-supplement Paradigm

Biogenic Amines in Food

Analysis, Occurrence and Toxicity

Chemistry and Bioactive Components of Turmeric

Nutritional Signaling Pathway Activities in Obesity and Diabetes

Oral Processing and Consumer Perception

Biophysics, Food Microstructures and Health

Metabolism of Nutrients by Gut Microbiota

Chemistry and Nutritional Effects of Capsicum

Flavour and Consumer Perception of Food Proteins

Food Digestion and Absorption

Its Role in Food Product Development

Food Proteins and Peptides

Emerging Biofunctions, Food and Biomaterial Applications