Books Catalogue 2022

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

Food Chemistry, Function and Analysis

Flavour and Consumer Perception of Food Proteins Jing Zhao California State University, Los Angeles, USA | Changqi Liu San Diego State University, USA Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market. Fats and Associated Compounds Jose Manuel Miranda Lopez Universidade de Santiago de Compostela, Spain | Alberto Cepeda Saez Universidade de Santiago de Compostela, Spain Traditionally, dietary fat has been associated with negative effects on human health due to its high energy density. However, there are natural lipophilic compounds that are essential for the correct maintenance of human physiological functions. Through this book, the editors have compiled the most up-to date and well-documented information on aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects. Thus, a compilation of fatty nutritional requirements at different stages of life, international guidelines, as well as the application of new -omics techniques, such as epigenetics, nutrigenomics, metabolomics and metagenomics related to fatty compounds and human health are discussed.

Handbook of Antioxidant Methodology Approaches to Activity Determination Paul D Prenzler Charles Sturt University, Australia | Danielle Ryan Charles Sturt University, Australia | Kevin Robards Charles Sturt University, Australia The field of antioxidant research has grown rapidly over the past 30 years and shows no sign of slowing down. In order to understand how antioxidants work, it is essential to understand how their activity is measured. However, antioxidant activity measurements are controversial and their value has been challenged. This book addresses a number of the controversies on antioxidant testing methods. Specifically, the book highlights the importance of context, helping the reader to decide what methods are most appropriate for different situations, how results are interpreted and what information may be inferred from the data. Written to appeal to a wide audience, it will be particularly helpful for any researchers who are attempting to make sense of the vast literature and often conflicting messages on antioxidant activity. Practical applications in food science, physiology, biochemistry, and analytical science are included. Metabolism of Nutrients by Gut Microbiota Joseph F Pierre University of Tennessee Health Science Center, USA This book highlights emerging functional and mechanistic research findings that illustrate the inner workings of the dietary-microbial-host relationship to metabolic regulation. Discussing how diet regulates microbial function with metabolic implications for human health, the chapters are designed to cover the broad concepts of microbial-host interactions under the dietary influences of specific macronutrients, micronutrients, small molecule generation, bile acid circulation, with inclusion of later clinical chapters encompassing topics like bariatric surgery and current understanding of probiotics, prebiotics, and synbiotics. In a nutshell - different micronutrients affect the gut and are absorbed in different ways - a better understanding of this relationship is one of the most exciting parts of functional food research. Nutrimetabonomics Principles and Techniques Sandrine P Claus University of Reading, UK | Isabel Bondia-Pons Steno Diabetes Centre, Denmark Nutrimetabonomics offers insight into the effects of diet and nutrition on humans by measuring and mathematically modelling changes in the levels of products of metabolism found in human fluids and tissues. This book covers the whole process, from experiment design to data analysis and interpretation. Written by world experts in the field, it will appeal to those looking to gain an understanding of the technique and its practical aspects, from food scientists to biochemists.

Hardback | 400 pages 9781788018852 | 2022 £179.00 | $250.00

Hardback | 400 pages 9781839161551 | 2022 £179.00 | $250.00

Hardback | 340 pages 9781788017589 | 2022 £149.00 | $205.00

Hardback | 320 pages 9781788017480 | 2022 £149.00 | $205.00

Food Digestion and Absorption Its Role in Food Product Development

Hardback | 380 pages 9781788018586 | 2022 £169.00 | $235.00

Hardback | 250 pages | 9781782627777 | 2022 | £159.00 | $220.00

C Anandharamakrishnan Indian Institute of Food Processing Technology, India | Jeyan Arthur Moses Indian Institute of Food Processing Technology, India | S Priyanka Indian Institute of Food Processing Technology, India Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques, critical information for any food product development, such as modification of food structure, its composition, and size. Apart from readers from the field of medicine, this book would be highly inter-disciplinary and would attract readers from food science, nutrition and food physics.

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