Royal Society of Chemistry | Books | rsc.li/food-books
Royal Society of Chemistry | Books | rsc.li/food-books
Food Chemistry, Function and Analysis
Professional Reference
Oral Processing and Consumer Perception Biophysics, Food Microstructures and Health Bettina Wolf University of Birmingham, UK | Serafim Bakalis The University of Nottingham, UK | Jianshe Chen Zhejiang Gongshang University, China This book provides a comprehensive overview of food oral processing. It will be of interest to postgraduate students and researchers in academia and industry who may be from a very diverse background ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders. Hence, the book will include some fundamental chapters at the beginning of each sections to aid the understanding of the later more specific oral processing chapters.
Culinary Herbs and Spices A Global Guide Elizabeth I Opara Kingston University, UK | Magali Chohan St Mary's University, London, UK Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. This book brings together current knowledge of 30 of the most commonly used culinary herbs and spices globally in an accessible dictionary format. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.
Hardback | 450 pages 9781788017152 | 2022 £179.00 | $250.00
Hardback | 604 pages | 9781839161568 | 2021 | £90.00 | $126.00
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