Food, Energy and Water: The Chemistry Connection provides today’s scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form ...
This fourth edition includes new chapters on vitamin-dependent modification of chromatin, analysis of vitamin metabolism using accelerated mass spectrometry, and diet
The story of how Americans came to drink milk For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety ...
This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery.
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * ...
Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed ...
An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about ...