In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges. Uncertainty over which compound is respon
The third edition of this book has seven new chapters. Six of these expand the coverage of polyphenolic compounds, both major and minor, with the seventh addressing the analysis of probiotics, the fir
The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from
Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chem
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on
