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B Vitamins and Folate
  • Language: en
  • Pages: 890

B Vitamins and Folate

Written by an expert team, this research compilation provides a fascinating insight into the scientific knowledge around these compounds for health and nutritional scientists.

Fortified Foods with Vitamins
  • Language: en
  • Pages: 405

Fortified Foods with Vitamins

Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins. The expert contributors describe the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into considerations regulatory matters, they include data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine, which type of analytical method is best suited for added vitamins. A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.

Application of LC-MS/MS in the Mycotoxins Studies
  • Language: en
  • Pages: 302

Application of LC-MS/MS in the Mycotoxins Studies

  • Type: Book
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  • Published: 2020-06-17
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  • Publisher: MDPI

Mycotoxins are secondary metabolites produced by the fungi of different species (mainly Aspergillus, Fusarium, and Penicillium), with toxic effects for humans and animals. These mycotoxins can contaminate food and feed. The European Union (EU) has established the maximum permitted or recommended levels for well-known mycotoxins in different foodstuffs. However, there are other mycotoxins that are not included in the regulations: the “emerging mycotoxins” (whose toxicity is still not clear), and the “modified or masked mycotoxins” (produced as a consequence of a detoxification strategy of the host plant of the fungus or during food processing). These mycotoxins could pose a risk and s...

Ethnofood chemistry: Bioactive components in unexploited foods from centres of biodiversity
  • Language: en
  • Pages: 137
Springer Handbook of Odor
  • Language: en
  • Pages: 1155

Springer Handbook of Odor

  • Type: Book
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  • Published: 2017-02-28
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  • Publisher: Springer

The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foun...

Global Excellence in Food Chemistry
  • Language: en
  • Pages: 272

Global Excellence in Food Chemistry

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LC-MS/MS Method for Mycotoxin Analysis
  • Language: en
  • Pages: 195

LC-MS/MS Method for Mycotoxin Analysis

  • Type: Book
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  • Published: 2018-07-09
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  • Publisher: MDPI

This book is a printed edition of the Special Issue "LC-MS/MS Method for Mycotoxin Analysis" that was published in Toxins

The Effects of Food Processing on Food Components and Their Health Functions
  • Language: en
  • Pages: 212
Food Proteomes: Beyond Their Nutritional Value
  • Language: en
  • Pages: 53

Food Proteomes: Beyond Their Nutritional Value

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