Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food

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Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on th

Food Proteins

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Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of

Nutritional and Toxicological Consequences of Food Processing

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A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy

Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods

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Soybean protei ns are wi de 1 y used inhuman foods ina vari ety of forms, including baby formulas, flour, soy protein concentrates, soy protein isolates, soy sa

Agricultural Research

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