Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second

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

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance

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

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi