Product Description: The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio­ logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state...read more

Product Description: Intuitively, we realize that animals that are well fed and well cared for are healthier than animals that are not well fed or well cared for. Although nutritionists have long been concerned with minimum nutrient requirements for maximal growth rate and maintenance, it has been only recently that investiagators have begun to look at the nutritional requirements that provide optimal health...read more

Product Description: Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book include initial must composition, non-covalent associations, reactions that occur during fermentation and in a young wine as well as those compositional changes that occur during aging...read more

Product Description: Challenges in Taste Chemistry and Biology discusses food taste from the biochemical as well as the chemical point of view. This book is divided into four sections. The first section contains an overview chapter that reviews taste transduction and perception...read more

Product Description: This book discusses the modern chemical research on Oriental functional foods and herbal products. Emphasis is placed on the application of modern scientific technology to assure the efficacy and safety of functional foods and nutraceutical supplements.

Product Description: In recent years, due to increasing demands of consumers for alternative and preventive health management, the market for supplements, nutraceuticals, and functional foods has expanded exponentially. Food Factors in Health Promotion and Disease Prevention brings together expert scientists in chemistry, biochemistry, genetics, pharmacology, and related medical sciences from Japan, Taiwan, Korea, Europe, and North America to addresss important food factors which have shown effects in health promotion and disease prevention...read more (view table of contents, read Amazon.com's description)

Product Description: This text offers a comprehensive discussion of how given aroma compound classes (oxygen, nitrogen, and sulfur) are initially formed and subsequently analyzed in foods. The sensory significance of these classes of aroma compounds is discussed in the context of forming the desirable and undesirable character of a food product...read more (view table of contents, read Amazon.com's description)

Product Description: This text presents our current progress in the understanding of the chemistry and physiology of various categories of food colorants. It includes reviews of the chemistry and physiology of food colorants, carotenoids, anthocyanins and the oxidative transformation of tea catechins...read more (view table of contents, read Amazon.com's description)

Product Description: Wine flavor chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavor, and this unique monograph is dedicated to current research developments...read more (view table of contents, read Amazon.com's description)

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Product Description: Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor analysis for apples, beef, citrus, coffee, cheese, extruded pet foods, fungi, milk, and Maillard reaction systems, and the researchers come from throughout the industrialized world...read more (view table of contents, read Amazon.com's description)

Product Description: This collection presents the latest techniques for analyzing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the formation of the active components for taste and aroma in seafood and related products...read more (view table of contents, read Amazon.com's description)

Product Description: Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices...read more (view table of contents, read Amazon.com's description)

Product Description: Taking a scientific look at a popular and controversial topic, this book examines both the composition of wine and its possible health benefits, particularly its potential for preventing cancer and cardiovascular disease. The book discusses antioxidants in wine and looks at the environmental influences on antioxidant content...read more (view table of contents, read Amazon.com's description)

Product Description: Describes the evolution of pathway sequencing of natural products. Critically examines the selection pressures that influenced change in the structure of natural products. Addresses the structure and stereochemistry of a range of natural products, including isopentenoids, sterols, triterpenes, lignins, and fatty acids...read more

Product Description: Presents recent advances in prevention of nitrosamine formation in vitro and in vivo. Discusses mechanisms of N-nitroso compound formation and denitrosation. Reviews the metabolism of nitrosamines and the modification of DNA and proteins by the products of metabolism...read more

Product Description: Examines the health effects of phytochemicals in beverages, spices, and Oriental herbs. Features chapters on the suppression of active oxygen species by natural antioxidants. Reviews analysis and biological activity of phytochemicals in ginger, licorice, sesame, turmeric, and other Oriental medicinal plants...read more

Product Description: Describes phytochemicals in fruits and vegetables and their effects on health. Features chapters on the isolation, purification , and identification of phytochemicals in foods. Examines the molecular modulation of tumor development in experimental animal models by phytochemcals from fruits and vegetables...read more