Food Chemistry, Function and Analysis

Food Chemistry, Function and Analysis provides a suite of reference books focussing on food chemistry, the functions of food in relation to health and the analytical methods and approaches used by scientists in the area. It offers a comprehensive overview of important topics such as the biochemistry of food, physical properties and structure, efficacy and mechanisms of bioactives in the body including biomarkers, nutrient physiology/metabolism and interactions and the role of nutrition and diet in disease. The series is aimed at academic and industrial researchers and graduate students in food science and chemistry as well as physicists, biochemists, nutritionists and others who work at the interface of the chemistry, physics and biology of food.

Series DOI: 10.1039/2398-0664; Print ISSN: 2398-0656; Electronic ISSN: 2398-0656

Series Editors
Gary Williamson; Monash University, Australia
Alejandro G Marangoni; University of Guelph, Canada
Graham A Bonwick; AgriFoodX Limited, UK
Catherine S Birch; AgriFoodX Limited, UK