basic food chemistry (10 Ergebnisse)

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In poor condition, suitable as a reading copy. Re-bound by library. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:0870554166.

Zustand: New.

Zustand: 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.

Paperback. Zustand: Brand New. 580 pages. 9.00x6.00x1.17 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware -Food chemistry is the most important aspect of food science, which focuses on the change in the composition, physical, chemical, functional properties and interactions of all biological and non-biological parts of the food and food products during their different processing stages and storage periods. Such changes would ultimately have an effect on the standard attributes and sensory characteristics of foods moreover because of the safety facet. Therefore, the appliance of food chemistry is the main focus on food quality and safety for the users. Basic food chemistry employs with the organic molecules. An organic molecule are found in, and are produced by living organisms such as lipids, carbohydrates and proteins, but also includes areas such as enzymes, vitamins, food additives, minerals and colours. Food chemistry will offer an in depth understanding of the principles and mechanisms concerned within the numerous reactions that occurred throughout food processing, preparation and storage. The forthcoming development of food chemistry is going to be enlarged into the sphere of purposeful foods and nutraceuticals.Books on Demand GmbH, Überseering 33, 22297 Hamburg 56 pp. Englisch.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug gestions and constructive criticism.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume details practical protocols and theoretical foundations for analyzing major and minor food components. Chapters guide readers on diverse range of food constituents, including macronutrients, micronutrients, vitamins, pigments, and volatile compounds. Written in the format of the Methods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge,Food Chemistry: Basic Protocols aims to be comprehensive guide for researchers in the field.

Hardcover. Zustand: Brand New. 450 pages. 10.00x7.00x10.00 inches. In Stock.

Zustand: New. 2025. hardcover. . . . . . Books ship from the US and Ireland.