Food Chemistry, Function and Analysis

Algal Polysaccharides and Proteins for Food Applications

Seaweeds have had a role in the human diet, particularly in Japan, since 600 BC but still the use of algae for food applications is not widely adopted. This is due to a lack of available systematic inform…

lieferbar ab 3.6.2026.

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Fortification and Microencapsulation of Vitamin D

Food Chemistry, Function and Analysis

Cutaneous synthesis from sun exposure (specifically ultraviolet B light) is the major contributor to human vitamin D status, the rest of our daily requirement is fulfilled through dietary sources. Today, …

lieferbar ab 3.7.2026.

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Millet Proteins

Food Chemistry, Function and Analysis

In a world increasingly turning to plant-based proteins for health, sustainability, and ethical reasons, millet stands out as a versatile and ancient grain with remarkable benefits. Grown primarily in Asi…

lieferbar ab 10.7.2026.

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Science of Plant-based Diets in Human Health

Food Chemistry, Function and Analysis

Edited by Duo Li and featuring contributions from an international team of experts, this book examines the composition and bioactivity of plant-based foods, their metabolic impacts, and their roles in pre…

lieferbar ab 10.7.2026.

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