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Quality of Fresh and Processed Foods
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, ... more |
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Tea and Tea Products: Chemistry and Health-Promoting Properties
The past decade has seen considerable interest and progress in unraveling the beneficial health effe... more |
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Phenolic Compounds In Foods And Natural Health Products
Phenolic and polyphenolic compounds in foods and natural nutraceutical products represent the most w... more |
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Asian Functional Foods
The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs... more |
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Quality of Fresh and Processed Foods
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, ... more |
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Oriental Foods and Herbs: Chemistry and Health Benefits
This book discusses the modern chemical research on Oriental functional foods and herbal products. E... more |
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Free Radicals in Foods: Chemistry, Nutrition and Health Effects
Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical... more |
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Caffeinated Beverages: Health Benefits, Physiological Effects, and Chemistry
This book presents recent advances in the flavor chemistry, physiological effects, and health benefi... more |
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Flavor Chemistry: Industrial and Academic Research
This book presents the first collaboration between the ACS s Division of Agriculture and Food Chemis... more |
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Quality Attributes of Muscle Foods
A major challenge for the meat and seafood industries continues to be that of pro- ducing high-quali... more |
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Flavor Chemistry of Ethnic Foods
Ethnic and international foods have gradually been integrated into the daily diet in North America. ... more |
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Process-Induced Chemical Changes in Food
Chemical changes that occur in foods during processing and storage are manifold and might be both de... more |
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Functional Foods of the East
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Process-Induced Chemical Changes in Food
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Bioactive Compounds in Foods: Effects of Processing and Storage
This text examines bioactive compounds as food is processed - covering a wide range of products and ... more |
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Spices: Flavor Chemistry and Antioxidant Properties
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When Invisible Children Sing
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African Natural Plant Products Volume II: Discoveries and Challenges in Chemistry, Health, and Nutrition
A discussion of the latest findings on the chemical properties of African plant products.... more |
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Nutrition, Functional and Sensory Properties of Foods
The Special Publications series is a collection of books produced from the proceedings of internatio... more |
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When Invisible Children Sing
in La Paz. As he comes to know the children and sees how they live, Chi Huang is drawn deeper and deeper into their...... more |
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Functional Foods of the East
Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have lo... more |
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African Natural Plant Products: New Discoveries and Challenges in Chemistry and Quality
Africa has been and continues to be a significant source of medicinal and aromatic plants and botani... more |
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Functional Food and Health
This book provides valuable up-to-date information on research results and perspectives of food fact... more |
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Dietary Supplements
The use of dietary supplements in the United States is widespread and continues to grow as more peop... more |
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Handbook of Nutraceutical Science And Technology
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Herbs: Challenges in Chemistry and Biology
Herbs have been widely used for centuries to promote good health and treat disease in Asian countrie... more |
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Challenges in Taste Chemistry and Biology
Challenges in Taste Chemistry and Biology discusses food taste from the biochemical as well as the c... more |
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Food Factors in Health Promotion and Disease Prevention
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Phytochemicals and Phytopharmaceuticals
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Dietary Supplements with Antioxidant Activity: Understanding Mechanisms and Potential Health Benefits
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertensi... more |
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African Natural Plant Products, Volume III: Discoveries and Innovations in Chemistry, Bioactivity, and Applications
New discoveries and applications of African plant products African Natural Plant Products (Volume II... more |
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Lipids in Food Flavors
Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compo... more |
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Food Phytochemicals for Cancer Prevention II: Teas, Spices, and Herbs
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