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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: 2398-0664

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
Special Collection Image
C. Anandharamakrishnan; Jeyan Arthur Moses; S. Priyanka
10.1039/9781839162428
10.1039/9781839165047
10.1039/9781839169908
10.1039/9781839166112
10.1039/9781837670291
Valdir Florencio da Veiga, Jr; Larissa Silveira Moreira Wiedemann; Claudio Pereira de Araujo, Jr; Ananda da Silva Antonio
10.1039/9781839160646
10.1039/9781839167522
10.1039/9781839167966
10.1039/9781839160950
10.1039/9781839165450
10.1039/9781839165849
10.1039/9781839166532
10.1039/9781839160622
10.1039/9781839165078
10.1039/9781839165337
10.1039/9781839163425
10.1039/9781839163005
10.1039/9781788015936
10.1039/9781839160608
10.1039/9781839160578
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