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Food Flavor and Chemistry : Explorations into the 21st Century
Lingua: Inglese
Editore: Royal Society of Chemistry, The, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Da: Better World Books Ltd, Dunfermline, Regno Unito
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Prima edizione
EUR 58,63
Spedizione EUR 5,74
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Very Good. 1st Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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NUTRITION FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB 2013)
Lingua: Inglese
Editore: Royal Society of Chemistry, 2013
ISBN 10: 1849736448 ISBN 13: 9781849736442
Da: Basi6 International, Irving, TX, U.S.A.
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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NUTRITION FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB 2013)
Lingua: Inglese
Editore: Royal Society of Chemistry, 2013
ISBN 10: 1849736448 ISBN 13: 9781849736442
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Food Flavors and Chemistry: Advances of the New Millennium (Special Publications)
Lingua: Inglese
Editore: Royal Society of Chemistry (edition 1), 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: BooksRun, Philadelphia, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Fair. 1. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
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Nutrition, Functional and Sensory Properties of Foods
Lingua: Inglese
Editore: Royal Society of Chemistry RSC, 2013
ISBN 10: 1849736448 ISBN 13: 9781849736442
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. ix + 335.
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NUTRITION FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB 2013)
Lingua: Inglese
Editore: Royal Society of Chemistry, 2013
ISBN 10: 1849736448 ISBN 13: 9781849736442
Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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NUTRITION FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB 2013)
Lingua: Inglese
Editore: Royal Society of Chemistry, 2013
ISBN 10: 1849736448 ISBN 13: 9781849736442
Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Nutrition, Functional and Sensory Properties of Foods
Lingua: Inglese
Editore: Royal Society of Chemistry, 2013
ISBN 10: 1849736448 ISBN 13: 9781849736442
Da: Majestic Books, Hounslow, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 75,24
Spedizione EUR 7,46
Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. pp. ix + 335 346 Illus.
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Nutrition, Functional and Sensory Properties of Foods
Lingua: Inglese
Editore: Royal Society of Chemistry, 2013
ISBN 10: 1849736448 ISBN 13: 9781849736442
Da: Biblios, Frankfurt am main, HESSE, Germania
Valutazione del venditore 4 su 5 stelle
EUR 74,82
Spedizione EUR 9,95
Spedito da Germania a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. pp. ix + 335.
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Food flavors and chemistry. Advances of the new millennium ; [proceedings of the 10th International Flavor Conference.
Lingua: Inglese
Editore: Cambridge, Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: Antiquariat Bookfarm, Löbnitz, Germania
Valutazione del venditore 5 su 5 stelle
EUR 45,99
Spedizione EUR 40,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. 654 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780854048755 Sprache: Englisch Gewicht in Gramm: 1100.
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RECENT ADVANCES IN FOOD AND FLLAVOR CHEMISTY
Lingua: Inglese
Editore: Royal Society of Chemistry, 2010
ISBN 10: 1847552013 ISBN 13: 9781847552013
Da: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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FOOD FLAOVER AND CHEMISTRY
Lingua: Inglese
Editore: Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Da: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Recent Advances In Food And Fllavor Chemisty
Lingua: Inglese
Editore: Royal Society of Chemistry, 2010
ISBN 10: 1847552013 ISBN 13: 9781847552013
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Nutrition, Functional and Sensory Properties of Foods: RSC (Special Publications)
Lingua: Inglese
Editore: Royal Society of Chemistry, 2013
ISBN 10: 1849736448 ISBN 13: 9781849736442
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 80,42
Spedizione EUR 28,71
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Like New. Like NewLIKE NEW. book.
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Edizione InternazionaleNUTRITION FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB 2013)
Da: UK BOOKS STORE, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 106,61
Spedizione EUR 6,88
Spedito da Regno Unito a U.S.A.Quantità: 15 disponibili
Aggiungi al carrelloCondizione: New. Brand New ! Fast Delivery "International Edition " and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 4-6 Working days .and we do have flat rate for up to 2LB. Extra shipping charges will be requested This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Food Flavors and Chemistry : Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 117,13
Spedizione EUR 2,26
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Food Flavors and Chemistry
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
EUR 119,47
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
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Food Flavors and Chemistry
Da: PBShop.store US, Wood Dale, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Food Flavors and Chemistry
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 115,97
Spedizione EUR 7,76
Spedito da Regno Unito a U.S.A.Quantità: 15 disponibili
Aggiungi al carrelloHRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Food Flavors and Chemistry : Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 129,18
Spedizione EUR 2,26
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Food Flavors and Chemistry : Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 115,96
Spedizione EUR 17,22
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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EUR 29,90
Spedizione EUR 105,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Sehr gut. Zustand: Sehr gut | Seiten: 666 | Sprache: Englisch | Produktart: Bücher | Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. "Food Flavors and Chemistry: Advances of the New Millennium" primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. TOC:Overview / Firmenich Award Address / Dairy / Composition / Formationof Flavors / Analysis / Quality and Health / Antioxidants / Packaging/ Subject Index.
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EUR 29,90
Spedizione EUR 105,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Gut. Zustand: Gut | Seiten: 666 | Sprache: Englisch | Produktart: Bücher | Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. "Food Flavors and Chemistry: Advances of the New Millennium" primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. TOC:Overview / Firmenich Award Address / Dairy / Composition / Formationof Flavors / Analysis / Quality and Health / Antioxidants / Packaging/ Subject Index.
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Food Flavors and Chemistry : Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 127,60
Spedizione EUR 17,22
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Recent Advances in Food and Flavor Chemistry : Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
Lingua: Inglese
Editore: Royal Society of Chemistry, 2010
ISBN 10: 1847552013 ISBN 13: 9781847552013
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 149,97
Spedizione EUR 2,26
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Recent Advances in Food and Flavor Chemistry
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2010
ISBN 10: 1847552013 ISBN 13: 9781847552013
EUR 152,31
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The International Flavor Conferences have been held as a global forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years the conference stresses flavors as its main theme but also includes important topics in food chemistry (analytical methods, packaging storage) and production (safety, patents). Information gathered by researchers in food chemistry have found numerous practical applications for improving foods, and symposia such as this have a goal of transferring basic knowledge to finished products. Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods will be a useful reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science. This book covers several topical areas and includes: -A historical look at the use of isotopic analyses for flavour authentication -Computer-aided organic synthesis as a tool for generation of potentially new flavouring compounds from ascorbic acid -Butter flavors and microwave popcorn: A review of health issues and industry actions -The aroma of guavas - Key aroma compounds and influence of tissue disruption -Flavour release in lipid rich food matrices; in vitro and in vivo measurement using proton transfer reaction mass spectrometry -A study of the fate of aspartame and flavour molecules in chewing gum utilizing LC/MS/MS and GC/MS -Study on the interaction of selected phenolic acids with bovine serum albumin.
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Food Flavor And Chemistry : Explorations Into The 21st Century
Lingua: Inglese
Editore: Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 151,49
Spedizione EUR 2,26
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Food Flavor and Chemistry
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
EUR 153,83
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. The rapidly evolving ?eld of food ?avor chemistry holds an important role in a wide variety of food and beverage products.Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and ?avor science with a broad spectrum of food products from both plants and animals.Topics covered also include:Dairy products and wine ?avorsFormation of ?avorsTenderization of meatMigration of chemicals in food packagingAntioxidants and healthQuality controlThe biotechnical generation of aromas is addressed in depth and new technical information on sensory evaluation and on analytical techniques are covered. Theories of quality development based on scienti?c research are presented as well as research that will lead to enhanced food quality.Food Flavor and Chemistry: Explorations into the 21st Century will be of interest to a broad spectrum of workers advancing ?avor chemistry, food product research and development as well as those in the quality control area.
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Food Flavors and Chemistry: Advances of the New Millennium (Special Publications, Volume 274)
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 140,69
Spedizione EUR 13,76
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Food Flavors and Chemistry: Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 129,97
Spedizione EUR 25,44
Spedito da Regno Unito a U.S.A.Quantità: 17 disponibili
Aggiungi al carrelloHardback. Condizione: New. New copy - Usually dispatched within 4 working days.
