Food Chemistry, Function and Analysis

Food Chemistry, Function and Analysis provides a suite of reference books focusing on food chemistry, the functions of food in relation to health and the analytical methods and approaches used by scientists in the area. Providing comprehensive coverage of important topics such as the biochemistry of food, physical properties and structure, efficacy and mechanisms of bioactives in the body including biomarkers, nutrient physiology/metabolism and interactions and the role of nutrition and diet in disease. The series is aimed at academic and industrial researchers and graduate students in food science and chemistry as well as for physicists, biochemists, nutritionists and others who work at the interface of the chemistry, physics and biology of food.

Series DOI:  10.1039/2398-0664

Print ISSN:  2398-0656

Series ISSN:  2398-0656

Series editor(s)

  • Gary Williamson
    The University of Leeds, UK
    Series Editor
  • Alejandro G Marangoni
    University of Guelph, Canada
    Series Editor
  • Juliet A. Gerrard
    University of Auckland, New Zealand
    Series Editor
Showing 1 13 of 13 results
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Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health

Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and H... Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and H...

Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health

30 Apr 2018
Available in print
Food Biosensors

Food Biosensors Food Biosensors

Food Biosensors

12 Oct 2016
Available in print
Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health
Pre-order

Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Hea... Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Hea...

Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health

22 Feb 2019
Available in print
Vitamin E: Chemistry and Nutritional Benefits
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Vitamin E: Chemistry and Nutritional Benefits Vitamin E: Chemistry and Nutritional Benefits

Vitamin E: Chemistry and Nutritional Benefits

25 Feb 2019
Available in print
Food Contact Materials Analysis: Mass Spectrometry Techniques
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Food Contact Materials Analysis: Mass Spectrometry Techniques Food Contact Materials Analysis: Mass Spectrometry Techniques

Food Contact Materials Analysis: Mass Spectrometry Techniques

22 Jan 2019
Available in print
Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food
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Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

30 Oct 2018
Available in print
Legumes: Nutritional Quality, Processing and Potential Health Benefits
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Legumes: Nutritional Quality, Processing and Potential Health Benefits Legumes: Nutritional Quality, Processing and Potential Health Benefits

Legumes: Nutritional Quality, Processing and Potential Health Benefits

04 Jan 2019
Available in print
Tomato Chemistry, Industrial Processing and Product Development
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Tomato Chemistry, Industrial Processing and Product Development Tomato Chemistry, Industrial Processing and Product Development

Tomato Chemistry, Industrial Processing and Product Development

17 Jan 2019
Available in print
Sensing Techniques for Food Safety and Quality Control

Sensing Techniques for Food Safety and Quality Control Sensing Techniques for Food Safety and Quality Control

Sensing Techniques for Food Safety and Quality Control

14 Jul 2017
Available in print
Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components

Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components

Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components

10 Sep 2018
Available in print
Carotenoid Esters in Foods: Physical, Chemical and Biological Properties
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Carotenoid Esters in Foods: Physical, Chemical and Biological Properties Carotenoid Esters in Foods: Physical, Chemical and Biological Properties

Carotenoid Esters in Foods: Physical, Chemical and Biological Properties

04 Mar 2019
Available in print
Food Irradiation Technologies: Concepts, Applications and Outcomes

Food Irradiation Technologies: Concepts, Applications and Outcomes Food Irradiation Technologies: Concepts, Applications and Outcomes

Food Irradiation Technologies: Concepts, Applications and Outcomes

19 Dec 2017
Available in print
Edible Oil Structuring: Concepts, Methods and Applications

Edible Oil Structuring: Concepts, Methods and Applications Edible Oil Structuring: Concepts, Methods and Applications

Edible Oil Structuring: Concepts, Methods and Applications

20 Sep 2017
Available in print
Showing 1 13 of 13 results
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