Book of Donmon Teith

An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food pro

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio

Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post har

Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content,