Wrolstad ronald e (52 risultati)
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Da: Wize Books USA, Davis, CA, U.S.A.Wize Books USA
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EUR 32,55
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Hardcover. Condizione: Very Good. Very Good: this near new book has the previous owners name written on the 1st page.
Handbook of Food Analytical Chemistry, Volume 1 Water, Proteins, Enzymes, Lipids, and Carbohydrates [] Wrolstad, Ronald E. Decker, Eric A. Schwartz, Steven J. Sporns, Peter Eric A. Decker and Steven J. Schwartz
Wrolstad, Ronald E.; Decker, Eric A.; Schwartz, Steven J.; Sporns, Peter; Eric A. Decker; Steven J. Schwartz
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Da: College Campus, Sturgeon Lake, MN, U.S.A.College Campus
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EUR 58,90
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Condizione: Good. Used Item. Does not include New Access Codes , Cd's or one time use items that come when New. This item is Used.
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Da: Universitätsbuchhandlung Herta Hold GmbH, Berlin, GermaniaUniversitätsbuchhandlung Herta Hold GmbH
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EUR 28,00
EUR 30,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
30 cm. xv, 606 p. : ill. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 74,56
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: California Books, Miami, FL, U.S.A.California Books
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EUR 76,96
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 87,00
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: INDOO, Avenel, NJ, U.S.A.INDOO
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EUR 89,40
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Condizione: New.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 76,51
EUR 14,03 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 73,92
EUR 17,56 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: Universitätsbuchhandlung Herta Hold GmbH, Berlin, GermaniaUniversitätsbuchhandlung Herta Hold GmbH
Contatta il venditoreVenditore con 4 stelleCondizione: Usato
EUR 62,00
EUR 30,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
1 Online-Ressource. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
Wrolstad, Ronald E.; Acree, Terry E.; Decker, Eric A.; Penner, Michael H.; Reid, David S.; Schwartz, Steven J.; Shoemaker, Charles F.; Smith, Denise M.; Sporns, Peter
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Da: Smith Family Bookstore Downtown, Eugene, OR, U.S.A.Smith Family Bookstore Downtown
Contatta il venditoreVenditore con 4 stelleCondizione: Usato - Molto buono
EUR 90,54
EUR 5,23 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Very Good. volume 2 only. light scratch on front board. no dust jacket. text clean and unmarked. binding tight. boards have light wear along edges and light wear along edges of pages.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 104,23
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
- Brossura
- Prima edizione
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 114,52
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. 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 ch…emistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides. * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 108,53
EUR 17,56 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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EUR 98,89
EUR 29,27 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 129,53
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: moluna, Greven, Germaniamoluna
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EUR 82,42
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. KlappentextrnrnThis book contains 20 articles published in Molecules that concern the color quality of food and wine, anthocyanin biosynthesis and regulation, anthocyanin composition and the biological properties of anthocyanin pigments.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 121,96
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 15 disponibili
Condizione: New. * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Ser…ies: Institute of Food Technologists Series. Num Pages: 240 pages, 0. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 153 x 11. Weight in Grams: 396. . 2012. Paperback. . . . .
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Da: Ubiquity Trade, Miami, FL, U.S.A.Ubiquity Trade
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EUR 135,43
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Condizione: New. Brand new! Please provide a physical shipping address.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 153,58
EUR 9,23 spedizioneSpedito in U.S.A.Quantità: 15 disponibili
Condizione: New. * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Ser…ies: Institute of Food Technologists Series. Num Pages: 240 pages, 0. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 153 x 11. Weight in Grams: 396. . 2012. Paperback. . . . . Books ship from the US and Ireland.
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Da: Buchpark, Trebbin, GermaniaBuchpark
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Ottimo
EUR 62,75
EUR 105,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Condizione: Sehr gut. Zustand: Sehr gut | Seiten: 392 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 103,82
EUR 65,20 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware - This book contains 20 articles published in Molecules that concern the color quality of food and wine, anthocyanin biosynthesis and regulation, anthocyanin composition and the biological properties of anthocyanin pigments.
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Da: Buchpark, Trebbin, GermaniaBuchpark
Contatta il venditoreVenditore con 5 stelleCondizione: Usato
EUR 64,76
EUR 105,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Condizione: Hervorragend. Zustand: Hervorragend | Seiten: 392 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
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EUR 201,20
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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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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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EUR 201,20
Spedizione gratuitaSpedito in U.S.A.Quantità: 3 disponibili
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Handbook Of Food Analytical Chemistry: Water, Proteins, Enzymes,Lipids, And Carbohydrates
Wrolstad, Ronald E.; Decker, Eric A.; Schwartz, Steven J.; Sporns, Peter; Eric A. Decker; Steven J. Schwartz
- Rilegato
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 201,71
Spedizione gratuitaSpedito in U.S.A.Quantità: 5 disponibili
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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Da: SMASS Sellers, IRVING, TX, U.S.A.SMASS Sellers
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 208,23
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Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
Handbook Of Food Analytical Chemistry: Water, Proteins, Enzymes,Lipids, And Carbohydrates
Wrolstad, Ronald E.; Decker, Eric A.; Schwartz, Steven J.; Sporns, Peter; Eric A. Decker; Steven J. Schwartz
- Rilegato
Da: SMASS Sellers, IRVING, TX, U.S.A.SMASS Sellers
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EUR 208,77
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Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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- Prima edizione
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 177,46
EUR 32,52 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. 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 ch…emistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides. * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Rilegato
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 223,81
EUR 3,51 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New. pp. 624.
