Books Catalogue 2022

Royal Society of Chemistry | Books | rsc.li/food-books

Food Chemistry, Function and Analysis

Chemistry and Nutritional Effects of Capsicum Valdir Florencio da Veiga, Jr Military Institute of Engineering, Brazil | Larissa Silveira Moreira Wiedemann Universidade Federal do Amazonas, Brazil | Claudio Pereira de Araujo, Jr Military Institute of Engineering, Brazil | Ananda da Silva Antonio Federal University of Amazonas, Brazil This book identifies and provides the diversity of beneficial properties provided by capsicum peppers and their application in the food industry from food additives to defensive devices and medicines. Providing a comprehensive overview, this book includes a holistic description of the properties of Capsicum and how this correlates with their chemical profile. Intended for all types of audiences, it is a resource for those curious about peppers’ pungency, for graduate students aiming to improve their skills and professionals who need to update their knowledge regarding peppers’ chemistry and pharmacology. Consumer Acceptance and Sensory Evaluation of New Food Products Ana Isabel Costa Universidade Católica Portuguesa, Portugal | Maria Joao P Monteiro Universidade Católica Portuguesa, Portugal | Elsa Lamy Universidade de Évora, Portugal Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies to maximize the chances of new products succeeding in the marketplace. This comprehensive reference aims to collate important information about all aspects of this in one volume for the first time. The book covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read. Development of Trans-free Lipid Systems and their Use in Food Products Jorge F Toro-Vazquez Universidad Autonoma de San Luis Potosi, Mexico The negative effects of saturated and trans fats are well established as an increased risk of developing cardiovascular disease, type II diabetes, stroke, and the recent association with metabolic syndrome. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of the structured edible oils in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.

Hardback | 300 pages 9781788017503 | 2022 £149.00 | $205.00

About the series ISSN 2398-0656 Series editors

Gary Williamson Monash University, Australia | Alejandro G Marangoni University of Guelph, Canada | Graham A Bonwick AgriFoodX Limited, UK | Catherine S Birch AgriFoodX Limited, UK Food Chemistry, Function and Analysis provides a suite of reference books focusing on food chemistry, the functions of food in relation to health and the analytical methods and approaches used by scientists in the area. Providing comprehensive coverage of important topics such as the biochemistry of food, physical properties and structure, efficacy and mechanisms of bioactives in the body including biomarkers, nutrient physiology/metabolism and interactions and the role of nutrition and diet in disease. The series is aimed at academic and industrial researchers and graduate students in food science and chemistry as well as for physicists, biochemists, nutritionists and others who work at the interface of the chemistry, physics and biology of food. Advanced Spectroscopic Techniques for Food Quality Ashutosh Kumar Shukla Ewing Christian College, India This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques. Berries and Berry Bioactive Compounds in Promoting Health Dorothy Klimis-Zacas The University of Maine, USA | Ana Rodriguez-Mateos King's College London, UK The area of research on the health benefits of berries has exploded in the last 20 years resulting in new knowledge in the understanding of their metabolism, molecular mode of action as well as their clinical significance in promoting health and preventing chronic disease. This comprehensive book reviews state-of-the-art research findings from international experts in their corresponding fields. Exploring the effects and mechanisms of action of berry bioactive compounds and their metabolites on different body systems and chronic diseases, including their role on gut microbiota and effect on health is the focus of this book. Unique topics covered, include the chemistry and analytical methods of detection of berry bioactive compounds, bioavailability, metabolism and factors that affect them. It will benefit scientists conducting research in this area and health care professionals, nutritionists, dietitians and clinical researchers.

Hardback | 400 pages | 9781839161544 | 2022 | £179.00 | $250.00

Hardback | 250 pages 9781839164040 | 2022 £159.00 | $220.00

Hardback | 300 pages | 9781839162206 | 2022 | £149.00 | $205.00

Hardback | 350 pages 9781839162169 | 2022 £169.00 | $235.00

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