図書

Food chemistry, function and analysis

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Food chemistry, function and analysis

Material type
図書
Author
editors: Gary Williamson, Alejandro G. Marangoni, Juliet A. Gerrard
Publisher
Royal Society of Chemistry
Publication date
-
Material Format
Paper
Capacity, size, etc.
24 cm
NDC
-
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Related materials as well as pre- and post-revision versions

Anthocyanins from natural sources : exploiting targeted delivery for improved healthLeave the NDL website. Food proteins and peptides : emerging biofunctions, food and biomaterial applicationsLeave the NDL website. Non-extractable polyphenols and cartenoids : importance in human nutrition and healthLeave the NDL website. Food Contact Materials Analysis : mass spectrometry techniquesLeave the NDL website. Sensing techniques for food safety and quality controlLeave the NDL website. Cereal grain-based functional foods : carbohydrate and phytochemical componentsLeave the NDL website. Dietary supplements with antioxidant activity : understanding mechanisms and potential health benefitsLeave the NDL website. DNA techniques to verify food authenticity : applications in food fraudLeave the NDL website. Biogenic amines in food : analysis, occurrence and toxicityLeave the NDL website. Vitamin E : chemistry and nutritional benefitsLeave the NDL website. Edible oil structuring : concepts, methods and applicationsLeave the NDL website. Legumes : nutritional quality, processing and potential health benefitsLeave the NDL website. Edible fungi : chemical composition, nutrition and health effectsLeave the NDL website. Pigmented cereals and millets : bioactive profile and food applicationsLeave the NDL website. Handbook of cheese chemistryLeave the NDL website. Steviol glycosides : cultivation, processing, analysis and applications in foodLeave the NDL website. Food irradiation technologies : concepts, applications and outcomesLeave the NDL website. Food biosensorsLeave the NDL website.

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Table of Contents

  • Anthocyanins from natural sources : exploiting targeted delivery for improved health

  • Food proteins and peptides : emerging biofunctions, food and biomaterial applications

  • Non-extractable polyphenols and cartenoids : importance in human nutrition and health

  • Food Contact Materials Analysis : mass spectrometry techniques

  • Sensing techniques for food safety and quality control

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Paper

Material Type
図書
Author/Editor
editors: Gary Williamson, Alejandro G. Marangoni, Juliet A. Gerrard
Publication, Distribution, etc.
Size
24 cm
Place of Publication (Country Code)
uk
Target Audience
一般
Related Material
Anthocyanins from natural sources : exploiting targeted delivery for improved health
Food proteins and peptides : emerging biofunctions, food and biomaterial applications
Non-extractable polyphenols and cartenoids : importance in human nutrition and health
Food Contact Materials Analysis : mass spectrometry techniques
Sensing techniques for food safety and quality control
Cereal grain-based functional foods : carbohydrate and phytochemical components
Dietary supplements with antioxidant activity : understanding mechanisms and potential health benefits
DNA techniques to verify food authenticity : applications in food fraud
Biogenic amines in food : analysis, occurrence and toxicity
Vitamin E : chemistry and nutritional benefits
Edible oil structuring : concepts, methods and applications
Legumes : nutritional quality, processing and potential health benefits
Edible fungi : chemical composition, nutrition and health effects
Pigmented cereals and millets : bioactive profile and food applications
Handbook of cheese chemistry
Steviol glycosides : cultivation, processing, analysis and applications in food
Food irradiation technologies : concepts, applications and outcomes
Food biosensors