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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: 2398-0656

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
Special Collection Image
Doi: 10.1039/9781788016506
Doi: 10.1039/9781788015936
Doi: 10.1039/9781839160608
Doi: 10.1039/9781788016155
Doi: 10.1039/9781788015813
Doi: 10.1039/9781788013833
Doi: 10.1039/9781839160578
Doi: 10.1039/9781788016247
Doi: 10.1039/9781788015851
Doi: 10.1039/9781839163425
Doi: 10.1039/9781782623908
Doi: 10.1039/9781788010528
Doi: 10.1039/9781839165337
Doi: 10.1039/9781788010184
Doi: 10.1039/9781788010559
Doi: 10.1039/9781788016438
Doi: 10.1039/9781788015721
Doi: 10.1039/9781788012799
Doi: 10.1039/9781788016025
Doi: 10.1039/9781788012973
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