Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications: New Techniques, Structures and Applications - Hardcover

Baianu, Ion C.; Pressen, Helmut; Kumosinski, Thomas F.

 
9780442005825: Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications: New Techniques, Structures and Applications
Hardcover
ISBN 10: 0442005822 ISBN 13: 9780442005825
Verlag: Springer, 1993

Inhaltsangabe

Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC).

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Verlag
Springer
Erscheinungsdatum
1993
Sprache
Englisch
ISBN 10 
0442005822
ISBN 13 
9780442005825
Einband
Gebundene Ausgabe
Anzahl der Seiten
616
Kontakt zum Hersteller
Dt. Universitätsverlag
buchhandel-buch@springer.com

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Wiesbaden
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Deutschland