Auteur: Alejandro G. Marangoni

Practical Enzyme Kinetics provides a practical how-to guide for beginning students, technicians, and non-specialists for evaluating enzyme kinetics using common software packages to perform easy enzy …

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling …

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. …

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of sa …

Representing the wide breadth academic disciplines involved in this ever-expanding area of research, this reference provides a comprehensive overview of current scientific and technological advanceme …

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we us …

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products re …

Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural c …

Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limi …

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural …

Carotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids. Recent research has concentrated on the extent of carotenoid esters in these sources …

Vitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats. The active substance was isolated in 1936 by Evans and was named tocopherol, although the …

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and ext …

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contribut …

The popularity of the plant Stevia ( Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. In recent years, these have been approved all …

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contribut …

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohyd …

Polyphenols and carotenoids are abundant in fruits, vegetables, herbs and spices, and beverages, such as tea, cocoa and wine providing health-related benefits and antioxidant properties. Focusing on …

Polyphenols and carotenoids are abundant in fruits, vegetables, herbs and spices, and beverages, such as tea, cocoa and wine providing health-related benefits and antioxidant properties. Focusing on …

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohyd …

The popularity of the plant Stevia ( Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. In recent years, these have been approved all …

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural …

Vitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats. The active substance was isolated in 1936 by Evans and was named tocopherol, although the …

Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural c …

Carotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids. Recent research has concentrated on the extent of carotenoid esters in these sources …

Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limi …

The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a h …

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be man …

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be man …

A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic a …

The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a h …

Cancer is a major global public health problem. Among different environmental and lifestyle factors contributing to cancer risk, diet is a key one. On the one hand, obesity and increased consumption …

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within t …

Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. …

Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in fo …

There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety. This book provides a description of antibody-based …

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within t …

Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely devel …

Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in fo …

Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. …

There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety. This book provides a description of antibody-based …

A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic a …

Cancer is a major global public health problem. Among different environmental and lifestyle factors contributing to cancer risk, diet is a key one. On the one hand, obesity and increased consumption …

Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely devel …

Nutraceuticals is a broad umbrella term used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. This book is a com …

Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and funct …

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we us …