The link between nutrition, food and health is well established, but new information is being generated every day. This book pulls together the latest research on food and flavours as well as covering food functionality the molecular biology and delivery systems, for example encapsulation and flavour release. Written by experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science.An Agilent 6850 gas chromatograph was used for all analyses. The GC was equipped with an Agilent Ultra 1 Methyl Siloxane 19091A-102 column with the dimensions of 25 m length, 0.20 mm internal diameter and 0.33 pm film thickness .
|Title||:||Nutrition, Functional and Sensory Properties of Foods|
|Author||:||Chi-Tang Ho, Cynthia Mussinan, Fereidoon Shahidi, Ellene Tratras Contis|
|Publisher||:||Royal Society of Chemistry - 2013|