Scientists from food, biology, chemistry, agriculture, and other fields present an extensive compendium of recent research results on both major natural beneficial phytochemical bioactives, and mycoto
By-products of food processing operations may still contain valuable substances such as dietetic fiber, organic acids, pigments, and flavors. Drying these by-products and converting them into powder o
Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processi
Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining tas
