Michel Aliani is Professor, Food and Human Nutritional Sciences at the University of Manitoba. Dr. Aliani is a flavor chemist and an expert in sensory and analytical chemistry and biochemistry of foods and food products. He holds continuous funding (>14 years) from the NSERC Discovery Grants program, the pulse, CFI, crop science clusters within the Canadian Agricultural Partnership programs (AAFC), NSERC RTI. Over the last 6 years, he has trained 19 HQP (10 undergraduate, 4 M.Sc, 3 Ph.D., 1 PDF, and 2 Research Associates). Since 2015, he has published 48 manuscripts and 1 book dedicated to Bitterness in Foods. Dr. Aliani’s team is dedicated to assessing the sensory and flavour chemistry of functional foods using our unique flavoromics platform
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Télécharger le livre : Functional Foods and Chronic Disease
Michael N.A. Eskin , Michel Aliani
Functional Foods and Chronic Disease
Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties....
Editeur : Academic Press
Parution : 2024-03-20

Format(s) : epub sans DRM
138,20 €
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Télécharger le livre : Bitterness
Michael N. A. Eskin , Michel Aliani
Bitterness
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional...
Editeur : Wiley-Blackwell
Parution : 2017-03-14
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
206,73 €
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