Marcus Karel

• Autoxidation in Food and Biological Systems
• Omega-3 fatty acids in health and disease
• Physical principles of food preservation
• Principles of Food Science (Food Science Series/Pt. 2. Vol. 4)
• Feasibility of producing a range of food products from a limited range of undifferentiated major food components
• Utilization of non-conventional systems for conversion of biomass to food components