E doi (61 risultati)

Hardcover. Condizione: Acceptable. no dust jacket present. 5th Edition. This hardcover edition of "Outlines of Biochemistry 5/E" shows signs of wear, with some scuffing on the cover and spine. The absence of a dust jacket is noted, but the binding remains strong, and the pages are clean and unmarked. Overall, it is in good condition for study and reference. John Balbalis (illustratore).…

Hardcover. Condizione: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Condizione: New. pp. 712.

Soft cover. Condizione: New. ISBN:9788126509300,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

Condizione: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.

In-16° pp. XXX-245, bross. edit. intonso.

Hardcover. Condizione: Very Good. The book has light edge wear, and slight rubbing. Otherwise, it is clean, crisp, and unmarked.

Condizione: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.…

Condizione: New. In English.

Condizione: New. In English.

Condizione: New. pp. 528 Index.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.…

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Food Hydrocolloids | Structures, Properties, and Functions | E. Doi (u. a.) | Taschenbuch | xiii | Englisch | 2013 | Springer US | EAN 9781461360599 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Condizione: New.

Condizione: New.

Condizione: New. In English.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New.

Condizione: New.

Condizione: New.

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Polysaccharides: Structural Aspects of Some Functional Polysaccharides (A. Misaki). On the Relation StructureProperties of Some Polysaccharides Used in the Food Industry (M. Rinaudo). Gelation of Some Seaweed Polysacccharides (L. Piculell et al.). Functional Properties: Rheological and Organoleptic Properties of Food Hydrocolloids (E.R. Morris). Food Hydrocolloids in the Dairy Industry (P.M.T. Hansen). Rheological Studies of Fish Proteins (D.D. Hamann). Proteins: HeatInduced Transparent Gels of Globular Proteins (E. Doi et al.). Thermodynamic Aspects of Food Protein Functionality (V.B. Tolstoguzov). The Effect of Cooling on the Physicochemical Properties of Casein Micelle (R. Niki, Y. Sano). Emulsion: Emulsion Stability (E. Dickenson). Interaction: Mixed Polysaccharide Gels Formed between Xanthan Gum and Glucomannan (P.A. Williams et al.). Physiology and Nutrition: Physiological Aspects of Food Hydrocolloids (D.L. Topping). 52 additional articles. Index.…

Condizione: As New. Unread book in perfect condition.

Condizione: Fine. The book is in fine condition.

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.