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Nutrition, foods

  • Dictionary of Nutrition and Food Technologyby Arnold E. Bender

    Elsevier Science 2016; US$ 72.95

    Dictionary of Nutrition and Food Technology: Fifth Edition defines technical terms, jargons, and abbreviations used in the field of nutrition and food technology. The guide contains over 250 new terms included, 350 terms revised, and obsolete terms retained as well. The book also contains a bibliography of 180 subjects, as well as tables for recommended... more...

  • Proteins as Human Foodby R. A. Lawrie

    Elsevier Science 2016; US$ 93.95

    Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions. The book is divided into seven parts. Part I covers topics related to the world supply and demand of protein such as problems related to the surplus and... more...

  • Evaluation of Novel Protein Productsby A. E. Bender; B. Löfqvist; R. Kihlberg

    Elsevier Science 2016; US$ 72.95

    Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged follows a session type format. Session 1 focuses on the world food problem and the treatment of the nutrition problems in the field of economics, and then ends with the strategy... more...

  • Environmental Effects on Seafood Availability, Safety, and Qualityby E. Grazyna Daczkowska-Kozon; Bonnie Sun Pan

    CRC Press 2016; US$ 217.95

    An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental Effects on Seafood Availability, Safety, and Quality Issues discusses a variety of factors, both intrinsic... more...

  • Food Polysaccharides and Their Applicationsby Alistair M. Stephen; Glyn O. Phillips

    CRC Press 2016; US$ 275.00

    Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source, biosynthesis,... more...

  • Ingredient Interactionsby Anilkumar G. Gaonkar; Andrew McPherson

    CRC Press 2016; US$ 220.00

    Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge... more...

  • Nutritional Assessment of Athletes, Second Editionby Judy A. Driskell; Ira Wolinsky

    CRC Press 2016; US$ 139.95

    Nutritional assessment is a key to determining the health and performance efficiency of professional, collegiate, and recreational athletes. Expanded to include new chapters, the second edition of Nutritional Assessment of Athletes examines the dietary, nutritional, and physical needs of athletes and describes critical biochemical and clinical assessment... more...

  • The Image Processing Handbook, Sixth Editionby John C. Russ

    CRC Press 2016; US$ 189.95

    Whether obtained by microscopes, space probes, or the human eye, the same basic tools can be applied to acquire, process, and analyze the data contained in images. Ideal for self study, The Image Processing Handbook, Sixth Edition , first published in 1992, raises the bar once again as the gold-standard reference on this subject. Using extensive... more...

  • Flavor, Fragrance, and Odor Analysis, Second Editionby Ray Marsili

    CRC Press 2016; US$ 202.95

    There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes... more...

  • Edible Structuresby José Miguel Aguilera

    CRC Press 2016; US$ 41.95

    Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bodies.... more...