{"product_id":"advances-in-food-science-and-nutrition-volume-2-hardback-9781118137093","title":"Advances in Food Science and Nutrition, Volume 2 (Hardback) 9781118137093","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAdvances in Food Science and Nutrition, Volume 2\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eVisakh P. M. (Edited by), V P.M. (Author), Laura B. Iturriaga (Edited by), Pablo Daniel Ribotta (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781118137093, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 28 January 2014\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e472 pages\u003cbr\u003e23.6 x 16.5 x 3.6 cm, 0.907 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eThis important book comprehensively reviews research on new developments in all areas of food chemistry\/science and nutrition\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAdvances in Food Science and Nutrition\u003c\/i\u003e covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety.\u003c\/p\u003e \u003cp\u003eThe thirteen chapters are written by prominent researchers from industry, academia, and government\/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including:\u003c\/p\u003e \u003cul\u003e \u003cli\u003ePotato production, composition, and starch processing\u003c\/li\u003e \u003cli\u003eMilk and different types of milk products\u003c\/li\u003e \u003cli\u003eProcessing and preservation of meat, poultry, and seafood\u003c\/li\u003e \u003cli\u003eFood ingredients including additives and natural plant-based ingredients\u003c\/li\u003e \u003cli\u003eFruits and fruit processing\u003c\/li\u003e \u003cli\u003eAntioxidant activity of phytochemicals and their method of analysis\u003c\/li\u003e \u003cli\u003eThe effect of food processing on bioactive compounds\u003c\/li\u003e \u003cli\u003eFood safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients\u003c\/li\u003e \u003cli\u003eTrends in sensory characterization of food products\u003c\/li\u003e \u003cli\u003eUltrasound applications in food technology\u003c\/li\u003e \u003cli\u003eTransformations of food flavor including aroma compounds and chemical reactions that influence flavor\u003c\/li\u003e \u003cli\u003eStorage technologies for fresh fruits\u003c\/li\u003e \u003c\/ul\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003eList of Contributors xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVisakh.\u003c\/i\u003e \u003ci\u003eP\u003c\/i\u003e\u003ci\u003e.\u003c\/i\u003e\u003ci\u003eM\u003c\/i\u003e\u003ci\u003e.\u003c\/i\u003e\u003ci\u003e, Laura B. Iturriaga and Pablo Daniel Ribotta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Potato Production, Composition and Starch Processing 2\u003c\/p\u003e \u003cp\u003e1.2 Milk and Different Types of Milk Products 4\u003c\/p\u003e \u003cp\u003e1.3 Processing and Preservation of Meat, Poultry and Seafood 5\u003c\/p\u003e \u003cp\u003e1.4 Food Ingredients 7\u003c\/p\u003e \u003cp\u003e1.5 Fruits and Fruit Processing 7\u003c\/p\u003e \u003cp\u003e1.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis 9\u003c\/p\u003e \u003cp\u003e1.7 Indispensable Tools in Food Science and Nutrition 10\u003c\/p\u003e \u003cp\u003e1.8 Transformation of Food Flavours Due to Industrial Processing Elaboration 11\u003c\/p\u003e \u003cp\u003e1.9 New Trends in Sensory Characterization of Food Products 12\u003c\/p\u003e \u003cp\u003e1.10 Effect of Food Processing on Bioactive Compounds 13\u003c\/p\u003e \u003cp\u003e1.11 Recent Advances in Storage Technologies for Fresh Fruits 14\u003c\/p\u003e \u003cp\u003e1.12 Ultrasound Applications in Food Technology 16\u003c\/p\u003e \u003cp\u003eReferences 17\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Potato: Production, Composition and Starch Processing 23\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eN\u003c\/i\u003e\u003ci\u003ea\u003c\/i\u003e\u003ci\u003er\u003c\/i\u003e\u003ci\u003epin\u003c\/i\u003e\u003ci\u003ed\u003c\/i\u003e\u003ci\u003ee\u003c\/i\u003e\u003ci\u003er Singh,\u003c\/i\u003e \u003ci\u003eAm\u003c\/i\u003e\u003ci\u003er\u003c\/i\u003e\u003ci\u003eitpal Kaur, Khetan Shevkani and Rajarathnam Ezekiel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 24\u003c\/p\u003e \u003cp\u003e2.2 Composition 24\u003c\/p\u003e \u003cp\u003e2.3 Starch Production 34\u003c\/p\u003e \u003cp\u003e2.4 Starch Properties 36\u003c\/p\u003e \u003cp\u003eReferences 41\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Milk and Different Types of Milk Products 49\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eY\u003c\/i\u003e\u003ci\u003ea\u003c\/i\u003e\u003ci\u003en\u003c\/i\u003e\u003ci\u003et\u003c\/i\u003e\u003ci\u003eyati Widyastuti and Andi Febrisiantosa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 49\u003c\/p\u003e \u003cp\u003e3.2 Milk Production and Quality 51\u003c\/p\u003e \u003cp\u003e3.3.1 Effect of Animal Diet on Milk Productivity 51\u003c\/p\u003e \u003cp\u003e3.2.2 Organic Milk 56\u003c\/p\u003e \u003cp\u003e3.3 Types of Milk Products 56\u003c\/p\u003e \u003cp\u003e3.3.1 Liquid Milk as Beverage 57\u003c\/p\u003e \u003cp\u003e3.3.2 Cream 59\u003c\/p\u003e \u003cp\u003e3.3.3 Butter 59\u003c\/p\u003e \u003cp\u003e3.3.4 Ice Cream 60\u003c\/p\u003e \u003cp\u003e3.3.5 Fermented Milk Product 62\u003c\/p\u003e \u003cp\u003e3.4 Conclusion 65\u003c\/p\u003e \u003cp\u003eReferences 65\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Processing and Preservation of Meat, Poultry and Seafood 69\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eElisabete M.C. Alexandre, Cristina L.M. Silva and Teresa R.S. Brandão\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 70\u003c\/p\u003e \u003cp\u003e4.2 Food Quality Characteristics 71\u003c\/p\u003e \u003cp\u003e4.3 Deterioration and Microbial Contamination 73\u003c\/p\u003e \u003cp\u003e4.4 Physical Methods of Preservation 74\u003c\/p\u003e \u003cp\u003e4.4.1 Preliminary Processes 74\u003c\/p\u003e \u003cp\u003e4.4.2 Water Spray-Washings 76\u003c\/p\u003e \u003cp\u003e4.4.3 Control of Temperature 77\u003c\/p\u003e \u003cp\u003e4.4.4 Control of Moisture 81\u003c\/p\u003e \u003cp\u003e4.4.5 Radiation Technologies 82\u003c\/p\u003e \u003cp\u003e4.4.6 Other Technologies 87\u003c\/p\u003e \u003cp\u003e4.5 Chemical Methods of Preservation 89\u003c\/p\u003e \u003cp\u003e4.5.1 Curing 89\u003c\/p\u003e \u003cp\u003e4.5.2 Smoking 90\u003c\/p\u003e \u003cp\u003e4.5.3 Other Methods\/Compounds 91\u003c\/p\u003e \u003cp\u003e4.6 Microbiological Contributions to Meat Preservation 93\u003c\/p\u003e \u003cp\u003e4.6.1 Competition 93\u003c\/p\u003e \u003cp\u003e4.6.2 Fermentation 94\u003c\/p\u003e \u003cp\u003e4.6.3 Bacteriocins 94\u003c\/p\u003e \u003cp\u003e4.7 Hurdle Combinations of Methods 95\u003c\/p\u003e \u003cp\u003e4.8 Atmosphere Inside Package 95\u003c\/p\u003e \u003cp\u003eAcknowledgments 96\u003c\/p\u003e \u003cp\u003eReferences 96\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Food Ingredients 105\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eD\u003c\/i\u003e\u003ci\u003eo\u003c\/i\u003e\u003ci\u003en\u003c\/i\u003e\u003ci\u003eg\u003c\/i\u003e\u003ci\u003ex\u003c\/i\u003e\u003ci\u003eia\u003c\/i\u003e\u003ci\u003eo\u003c\/i\u003e \u003ci\u003eSu\u003c\/i\u003e\u003ci\u003en\u003c\/i\u003e\u003ci\u003e-\u003c\/i\u003e\u003ci\u003eW\u003c\/i\u003e\u003ci\u003eaterhouse\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 106\u003c\/p\u003e \u003cp\u003e5.2 Useful Terminology and Definitions 107\u003c\/p\u003e \u003cp\u003e5.3 Food Additives 109\u003c\/p\u003e \u003cp\u003e5.4 Novel and Natural Plant-Based Ingredients 113\u003c\/p\u003e \u003cp\u003e5.5 Properties and Applications of Plant-Derived Ingredients 120\u003c\/p\u003e \u003cp\u003e5.6 Conclusion and Future Prospects 125\u003c\/p\u003e \u003cp\u003eReferences 126\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Fruits and Fruit Processing 133\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eA\u003c\/i\u003e\u003ci\u003er\u003c\/i\u003e\u003ci\u003ei\u003c\/i\u003e\u003ci\u003ee\u003c\/i\u003e\u003ci\u003el\u003c\/i\u003e \u003ci\u003eR\u003c\/i\u003e\u003ci\u003e. Fontana and Romina P. Monasterio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 133\u003c\/p\u003e \u003cp\u003e6.2 Fruits 136\u003c\/p\u003e \u003cp\u003e6.2.1 Low Temperature 136\u003c\/p\u003e \u003cp\u003e6.2.2 Modified and Controlled Atmosphere Storage 137\u003c\/p\u003e \u003cp\u003e6.2.3 Modified Atmosphere Packaging 140\u003c\/p\u003e \u003cp\u003e6.2.4 Edible Coatings 141\u003c\/p\u003e \u003cp\u003e6.3 Fruit Processing 142\u003c\/p\u003e \u003cp\u003e6.3.1 Factors Affecting Fruit Conservation Method 143\u003c\/p\u003e \u003cp\u003e6.3.2 Traditional Preservation Methods 144\u003c\/p\u003e \u003cp\u003e6.3.3 Modern Preservation Methods with Minimal Processing 146\u003c\/p\u003e \u003cp\u003eReferences 150\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Antioxidant Activity of Phytochemicals and Their Method of Analysis 153\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eA\u003c\/i\u003e\u003ci\u003es\u003c\/i\u003e\u003ci\u003eh\u003c\/i\u003e\u003ci\u003eis\u003c\/i\u003e\u003ci\u003eh\u003c\/i\u003e \u003ci\u003eR\u003c\/i\u003e\u003ci\u003ea\u003c\/i\u003e\u003ci\u003ewson, Ankit Patras, B. Dave Oomah, Rocio Campos-Vega and Mohammad B. Hossain\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 154\u003c\/p\u003e \u003cp\u003e7.2 Importance of Antioxidants in Human Health (Their Mechanism of Action) 155\u003c\/p\u003e \u003cp\u003e7.3 Natural Antioxidants 158\u003c\/p\u003e \u003cp\u003e7.3.1 Sources of Natural Antioxidants 158\u003c\/p\u003e \u003cp\u003e7.3.2 Uses of Natural Antioxidants 160\u003c\/p\u003e \u003cp\u003e7.4 Overview of Methods Used to Measure Total Antioxidant Activity 163\u003c\/p\u003e \u003cp\u003e7.4.1 Measurement of Antioxidant Activity 165\u003c\/p\u003e \u003cp\u003e7.4.2 Assays Involving a Biological Substrate 165\u003c\/p\u003e \u003cp\u003e7.4.3 Assays Involving a Non-Biological Substrate 166\u003c\/p\u003e \u003cp\u003e7.5 Problems in Comparing Various Methods of Antioxidant Activity and Discrepancies over Their Measurement 188\u003c\/p\u003e \u003cp\u003e7.6 Methods for Antioxidant Phytochemical Analysis 191\u003c\/p\u003e \u003cp\u003e7.6.1 Spectrophotometer 191\u003c\/p\u003e \u003cp\u003e7.6.2 High Performance Liquid Chromatography(HPLC) 191\u003c\/p\u003e \u003cp\u003e7.6.3 Liquid Chromatography–Mass Spectrometry (LC–MS) 214\u003c\/p\u003e \u003cp\u003e7.6.4 Liquid Chromatography–Nuclear Magnetic Resonance (LC–NMR) 215\u003c\/p\u003e \u003cp\u003e7.7 Concluding Remarks 237\u003c\/p\u003e \u003cp\u003eReferences 238\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Indispensable Tools in Food Science and Nutrition 257\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSn\u003c\/i\u003e\u003ci\u003eeh\u003c\/i\u003e\u003ci\u003ea\u003c\/i\u003e \u003ci\u003eP\u003c\/i\u003e\u003ci\u003e. Bhatia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction: Food Safety – From Farm to the Dinner Plate 257\u003c\/p\u003e \u003cp\u003e8.2 Foodborne Pathogens 259\u003c\/p\u003e \u003cp\u003e8.3 Probiotics in Food 264\u003c\/p\u003e \u003cp\u003e8.4 Genetically Modified (GM) Foods – Friends or Foe? 270\u003c\/p\u003e \u003cp\u003e8.5 Bioavailability of Nutrients 273\u003c\/p\u003e \u003cp\u003e8.6 Food Safety Regulations 275\u003c\/p\u003e \u003cp\u003e8.7 Conclusion 276\u003c\/p\u003e \u003cp\u003eReferences 276\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Transformations of Food Flavor Due to Industrially Processing of Elaboration 279\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRomin\u003c\/i\u003e\u003ci\u003ea P. Monasterio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 280\u003c\/p\u003e \u003cp\u003e9.2 Aroma Compounds 292\u003c\/p\u003e \u003cp\u003e9.3 Chemical Reactions that Contribute to Food Flavor 292\u003c\/p\u003e \u003cp\u003e9.3.1 Maillard Reaction 293\u003c\/p\u003e \u003cp\u003e9.3.2 Flavor from Lipids 298\u003c\/p\u003e \u003cp\u003e9.3.3 Flavors Formed via Fermentation 302\u003c\/p\u003e \u003cp\u003e9.4 Special Industrial Process and Flavor 309\u003c\/p\u003e \u003cp\u003e9.5 Industrial Production of Flavor 312\u003c\/p\u003e \u003cp\u003e9.6 Summary 315\u003c\/p\u003e \u003cp\u003eReferences 315\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 New Trends in Sensory Characterization of Food Products 321\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eG\u003c\/i\u003e\u003ci\u003ea\u003c\/i\u003e\u003ci\u003es\u003c\/i\u003e\u003ci\u003et\u003c\/i\u003e\u003ci\u003eó\u003c\/i\u003e\u003ci\u003en Ares and Ana Giménez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 321\u003c\/p\u003e \u003cp\u003e10.1.1 Sensory Characterization 321\u003c\/p\u003e \u003cp\u003e10.1.2 Descriptive Analysis 322\u003c\/p\u003e \u003cp\u003e10.2 New Trends in Sensory Characterization of Food Products 325\u003c\/p\u003e \u003cp\u003e10.2.1 Overview 325\u003c\/p\u003e \u003cp\u003e10.2.2 Methodologies Based on Specific Attributes 327\u003c\/p\u003e \u003cp\u003e10.2.3 Methodologies that Provide a Verbal Description of the Products 332\u003c\/p\u003e \u003cp\u003e10.2.4 Holistic Methodologies 338\u003c\/p\u003e \u003cp\u003e10.2.5 Methods Based on the Comparison with References 345\u003c\/p\u003e \u003cp\u003e10.2.6 Comparison of the Methodologies 348\u003c\/p\u003e \u003cp\u003e10.3 Conclusions and Recommendations 352\u003c\/p\u003e \u003cp\u003eReferences 354\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1\u003c\/b\u003e\u003cb\u003e1 Effect of Food Processing on Bioactive Compounds 361\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eS\u003c\/i\u003e\u003ci\u003ea\u003c\/i\u003e\u003ci\u003er\u003c\/i\u003e\u003ci\u003ea\u003c\/i\u003e\u003ci\u003en\u003c\/i\u003e\u003ci\u003ea Sommano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Bioactive Compounds 362\u003c\/p\u003e \u003cp\u003e11.1.1 Reactive Oxygen Species (ROS) 362\u003c\/p\u003e \u003cp\u003e11.1.2 Antioxidant Defenses Against ROS 363\u003c\/p\u003e \u003cp\u003e11.1.3 Bioactive Compounds or Natural Antioxidants 364\u003c\/p\u003e \u003cp\u003e11.1.4 Other Significant Bioactive Compounds 371\u003c\/p\u003e \u003cp\u003e11.2 Processing of Foods Containing Bioactive Components 372\u003c\/p\u003e \u003cp\u003e11.2.1 Effect of Postharvest Handling Methods and Shelf Life Determination 372\u003c\/p\u003e \u003cp\u003e11.2.2 Effect of Processing 373\u003c\/p\u003e \u003cp\u003e11.2.3 Effects of Storage 377\u003c\/p\u003e \u003cp\u003e11.3 Methods for the Determination of Antioxidants 378\u003c\/p\u003e \u003cp\u003e11.3.1 Measuring Antioxidants Activity 378\u003c\/p\u003e \u003cp\u003e11.3.2 Radical–Scavenging Methods 378\u003c\/p\u003e \u003cp\u003e11.3.3 Methods for Measuring the Oxidation of an Oil or Food Sample 380\u003c\/p\u003e \u003cp\u003e11.3.4 Techniques Involving Bioactive Compound Determination 383\u003c\/p\u003e \u003cp\u003eReference\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Recent Advances in Storage Technologies for Fresh Fruits 391\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eS\u003c\/i\u003e\u003ci\u003eu\u003c\/i\u003e\u003ci\u003ekhvin\u003c\/i\u003e\u003ci\u003ed\u003c\/i\u003e\u003ci\u003ee\u003c\/i\u003e\u003ci\u003er\u003c\/i\u003e \u003ci\u003eP\u003c\/i\u003e\u003ci\u003e. Singh and Leon A. Terry\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 392\u003c\/p\u003e \u003cp\u003e12.2 1-Methylcyclopropene (1-MCP) Based Storage Technology 393\u003c\/p\u003e \u003cp\u003e12.3 Palladium Based Ethylene Adsorbers 394\u003c\/p\u003e \u003cp\u003e12.4 Ultra Low Oxygen (ULO) Storage Technology 397\u003c\/p\u003e \u003cp\u003e12.5 Dynamic Controlled Atmosphere (DCA) Storage Technology 398\u003c\/p\u003e \u003cp\u003e12.6 Microcontrolled Atmosphere (MCA) and Bulk Modified Atmosphere Packaging (MAP) Technologies 400\u003c\/p\u003e \u003cp\u003e12.7 Nitric Oxide Based Technology 401\u003c\/p\u003e \u003cp\u003e12.8 Biosensors 403\u003c\/p\u003e \u003cp\u003e12.9 Conclusions 405\u003c\/p\u003e \u003cp\u003eReferences 406\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters 413\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eR\u003c\/i\u003e\u003ci\u003eu\u003c\/i\u003e\u003ci\u003ei M.S. Cruz, Igor Khmelinskii and Margarida C. Vieira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 414\u003c\/p\u003e \u003cp\u003e13.2 Equipment Design 416\u003c\/p\u003e \u003cp\u003e13.3 Ultrasound Application for Improving Processing Efficiency 420\u003c\/p\u003e \u003cp\u003e13.4 Food Preservation Applications 424\u003c\/p\u003e \u003cp\u003e13.4.1 Enzymes 424\u003c\/p\u003e \u003cp\u003e13.4.2 Microorganisms 424\u003c\/p\u003e \u003cp\u003e13.5 Ultrasound Effects on Food Quality Attributes 430\u003c\/p\u003e \u003cp\u003e13.6 Conclusions 432\u003c\/p\u003e \u003cp\u003eReferences 432\u003c\/p\u003e \u003cp\u003eIndex 445\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Scrivener","offers":[{"title":"Brand New","offer_id":52417754956056,"sku":"9781118137093","price":129.58,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781118137093.jpg?v=1784506891","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/advances-in-food-science-and-nutrition-volume-2-hardback-9781118137093","provider":"Freshly Printed Books","version":"1.0","type":"link"}