Jan Velisek The Chemistry of Food
Купить за 24380.88 RUR
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the
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Jan Velisek The Chemistry of Food
Купить за 11665.56 RUR
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Dennis D. Miller Food Chemistry
Купить за 6459.26 RUR
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual , two professors with a combined 50 years of
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Группа авторов Food Chemistry
Купить за 20781.97 RUR
FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food
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Ronald E. Wrolstad Food Carbohydrate Chemistry
Купить за 10152.63 RUR
Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry
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Titus A. M. Msagati The Chemistry of Food Additives and Preservatives
Купить за 20316.1 RUR
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and
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Alam Zeb Food Frying. Chemistry, Biochemistry, and Safety
Купить за 22167.28 RUR
A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global
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Группа авторов Essential Oils in Food Processing: Chemistry, Safety and Applications
Купить за 19504.03 RUR
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient
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Группа авторов Applied Chemometrics for Scientists
Купить за 12591.33 RUR
The book introduces most of the basic tools of chemometrics including experimental design, signal analysis, statistical methods for analytical chemistry and multivariate methods. It then discusses a number of important applications including food chemistry, biological pattern recognition, reaction
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Группа авторов Advances in Food Science and Technology, Volume 1
Купить за 18816.11 RUR
This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid
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Alfonso Amparo Phycotoxins. Chemistry and Biochemistry
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Phycotoxins are a diverse group of poisonous substances produced by certain seaweed and algae in marine and fresh waters and are important to the scientific community for many reasons, the most obvious being that they pose food safety issues which requires a large investment to regularly monitor
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Dolf De Rovira, Sr. Dictionary of Flavors
Купить за 26319.94 RUR
Dictionary of Flavors provides information on flavors, flavor chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing and psychology. Flavors covered include those used in food and
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