9781566764643 - chemical and functional properties of food components (4 risultati)
Lingua: Inglese
Editore: CRC Press LLC, 1997
Serie: Libro 1 di 11 - Chemical & Functional Properties of Food Components
- Rilegato
Da: Better World Books, Mishawaka, IN, U.S.A.Better World Books
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 8,23
Spedizione gratuitaSpedito in U.S.A.Quantità: 2 disponibili
Condizione: Good. illustrated edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
- Altre immagini
Lingua: Inglese
Editore: Technomic Publishing Co, 1996
Serie: Libro 1 di 11 - Chemical & Functional Properties of Food Components
- Rilegato
Da: Versandbuchhandlung Kisch & Co., Fürstenberg OT Blumenow, GermaniaVersandbuchhandlung Kisch & Co.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 22,46
EUR 35,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Gebundene Ausgabe. Condizione: Neu. Neu Neuware; Rechnung mit MwSt.; new item; -This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It als…o provides important information on how these properties are affected by harvesting, processing and storage. Included are chapters on rheological properties, food safety and mutagenic/carcinogenic components. The information was prepared by a team of food scientists from around the world and is based on the current international literature as well as the authors' expertise. The text is organized for easy reference, supplemented with numerous data tables, and illustrated by more than 40 schematics. Everybody expects food to be palatable, nutritious, and wholesome. These attributes are affected by the composition of the food, as well as by the properties and interactions of the constituents. They can be controlled by the recipe of the formulation, the conditions of storage and processing, and the enzymatic or chemical modifications of the components, mainly lipids, proteins, saccharides, and vitamins. The effectiveness of control depends on the understanding of the chemical and functional properties of the food components. Thus, food chemistry is a must for food technologists and for other technical personnel involved in food handling. Englisch.
- Altre immagini
Lingua: Inglese
Editore: Technomic Publishing Co, 1996
Serie: Libro 1 di 11 - Chemical & Functional Properties of Food Components
- Rilegato
Da: Che & Chandler Versandbuchhandlung, Fürstenberg OT Blumenow, GermaniaChe & Chandler Versandbuchhandlung
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 29,95
EUR 45,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Gebundene Ausgabe. Condizione: Neu. Neu Neuware; Rechnung mit MwSt.; new item; -This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It als…o provides important information on how these properties are affected by harvesting, processing and storage. Included are chapters on rheological properties, food safety and mutagenic/carcinogenic components. The information was prepared by a team of food scientists from around the world and is based on the current international literature as well as the authors' expertise. The text is organized for easy reference, supplemented with numerous data tables, and illustrated by more than 40 schematics. Everybody expects food to be palatable, nutritious, and wholesome. These attributes are affected by the composition of the food, as well as by the properties and interactions of the constituents. They can be controlled by the recipe of the formulation, the conditions of storage and processing, and the enzymatic or chemical modifications of the components, mainly lipids, proteins, saccharides, and vitamins. The effectiveness of control depends on the understanding of the chemical and functional properties of the food components. Thus, food chemistry is a must for food technologists and for other technical personnel involved in food handling. Englisch.
Lingua: Inglese
Editore: CRC Press, 1997
Serie: Libro 1 di 11 - Chemical & Functional Properties of Food Components
- Rilegato
Da: SHIMEDIA, Brooklyn, NY, U.S.A.SHIMEDIA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 90,38
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Condizione: New. Satisfaction Guaranteed or your money back.
