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9780841237650 - Bioactive Compounds in Foods: Effects of Processing and Storage: No. 816 (19 risultati)
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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)
Da: Bellwetherbooks, McKeesport, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
hardcover. Condizione: Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.
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EUR 3,08
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Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,550grams, ISBN:9780841237650.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
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Bioactive Compounds in Foods: Effects of Processing and Storage
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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Bioactive Compounds in Foods: Effects of Processing and Storage
Lingua: Inglese
Editore: American Chemical Society, Washington, D.C., U.S.A., 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Hardcover. Condizione: Very Good. minor wear, xi + 260 pages including index, 17 articles on state of the art and research in food processing and storage, articles are "Marine Lipids as affected by Processing and Their Quality Preservation by Natural Antioxidants" by Fereidoon Shahidi and Se-Kwon Kim; " "Effects of Non-Thermal Treatments and Storage on Bioactive Compounds" by Dietrich Knorr; " Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking" by Hitoshi Takamura, et al; "In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates" by Cunxi Shen and Kirk L. Parkin; "Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage" by Li-Fei Wang, Dong-Man Km and Chang Y. Lee; "Influence of Processing Conditions on Isoflavones content of Soybean Products" by Gow-Chin Yen and Chia-Horn Kao; "Changes in Functional Factors of Sesame Seed and Oil during Various Types of Processing" by Mitsuo Namiki, et al; Food Processing Reduces Size of Soluble Cereal Beta-Glucan Polymers without Loss of Cholesterol-Reducing Properties" by Wallace H. Yokoyama, et al; "Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation" by R. F. Hurrell; "Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables" by Ray-Yi Yan, Samson T. S. Tsou and Tung-Ching Lee; "Stability of Biologically active Pyridoxal and Pyridoxal Phosphate in the Presence of Lynsine" by Tzou-Chi Huang, Ming-Hung Chen and Chi-Tang Ho; "Effects of Processing on Tomato Bioactive Volatile Compounds" by Matjhias K. Sucan and Gerald F. Russell; "Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters" by Hannu Korhonen and Anne Pihlanto-Leppala; "Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients" by Mathias K. Sucan, et al; "Effect of Nixtamalization on Fumonisin-Contaminated Corn for Porduction of Tortillas" by Mary A. Dombrink-Kurtzman and Lloyd W. Rooney; "Potassium Bromate in Bakery Products: Food Technology, Toxicological Concerns, and Analytical Methodology" by Gregory W. Dianchenko and Charles R. Warner; "Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation of CIS-Cinnamic Acid from Its Racemic Mixture" by Fang-Ming Sun, et al Size: 6.25 x 9.25.
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Bioactive Compounds in Foods
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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Bioactive Compounds in Foods
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 115,39
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Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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EUR 122,94
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Spedito da Australia a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloBrand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Da: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: As New. Unread book in perfect condition.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Da: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 113,15
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Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloCondizione: New.
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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
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Prima edizione
EUR 127,28
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Spedito da Irlanda a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: New. . 2002. 1st Edition. Hardcover. . . . .
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Bioactive Compounds in Foods: Effects of Processing and Storage
Lingua: Inglese
Editore: Oxford University Press Inc, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
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EUR 128,40
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Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardback. Condizione: New. New copy - Usually dispatched within 3 working days. 597.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 127,18
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Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Bioactive Compounds in Foods
Lingua: Inglese
Editore: Oxford University Press Inc, US, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Da: Rarewaves.com USA, London, LONDO, Regno Unito
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EUR 159,64
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Aggiungi al carrelloHardback. Condizione: New. This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)
Da: Kennys Bookstore, Olney, MD, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. . 2002. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
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EUR 120,46
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Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: New. This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.KlappentextrnrnThis text e.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Lingua: Inglese
Editore: Oxford University Press Inc Aug 2002, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
EUR 124,41
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Aggiungi al carrelloBuch. Condizione: Neu. Neuware - This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
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EUR 133,55
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Aggiungi al carrelloBuch. Condizione: Neu. BIOACTIVE COMPOUNDS IN FOODS | Effects of Processing and Storage | Tung-Ching Lee | Buch | ACS Symposium Series | Gebunden | Englisch | 2002 | Oxford University Press | EAN 9780841237650 | Verantwortliche Person für die EU: Deutsche Bibelgesellschaft, Postfach:81 03 40, 70567 Stuttgart, vertrieb[at]dbg[dot]de | Anbieter: preigu.
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Bioactive Compounds in Foods
Lingua: Inglese
Editore: Oxford University Press Inc, US, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Da: Rarewaves.com UK, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 151,74
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Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardback. Condizione: New. This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
