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Verlag: Wiley-Blackwell, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
Anbieter: HPB-Red, Dallas, TX, USA
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Paperback. Zustand: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!.
Verlag: American Chemical Society, 2008
ISBN 10: 0841274193ISBN 13: 9780841274198
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Hardcover. Zustand: Very Good. crisp clean w/light shelfwear/edgewear - may have remainder mark Standard-sized.
Verlag: American Chemical Society, 2008
ISBN 10: 0841274193ISBN 13: 9780841274198
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Hardcover. Zustand: Good. > Edition/Printing: ACS Symposium Series 983 | Used - Good. Pages 369 - 549 bound in upside down ! ! Boards and interior are clean. Year 2008. 549 pages. Oversize/Overweight, No International shipping, No Expedited shipping. Standard shipping only.
Verlag: Wiley-Interscience, 2004
ISBN 10: 0471718173ISBN 13: 9780471718178
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hardcover. Zustand: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!.
Verlag: Wiley & Sons, Incorporated, John, 2004
ISBN 10: 0471718173ISBN 13: 9780471718178
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Zustand: Very Good. 1st Edition. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Verlag: Wiley-Interscience, 2004
ISBN 10: 0471718173ISBN 13: 9780471718178
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Hardcover. Zustand: Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 3.65.
Verlag: MDPI AG, 2016
ISBN 10: 3038422282ISBN 13: 9783038422280
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Verlag: Blackwell Pub, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
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Zustand: New.
Verlag: John Wiley and Sons, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
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Zustand: New. Brand New.
Verlag: Blackwell Pub, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
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Zustand: As New. Unread book in perfect condition.
Verlag: John Wiley & Sons, Inc., Hoboken, NJ, 2005
ISBN 10: 0471718173ISBN 13: 9780471718178
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Hardcover. Zustand: 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.
Verlag: Mdpi AG, 2016
ISBN 10: 3038422282ISBN 13: 9783038422280
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HRD. Zustand: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Verlag: Mdpi AG, 2016
ISBN 10: 3038422282ISBN 13: 9783038422280
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HRD. Zustand: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Verlag: Mdpi AG, 2016
ISBN 10: 3038422282ISBN 13: 9783038422280
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Hardcover. Zustand: Like New. Like New. book.
Verlag: MDPI AG, 2016
ISBN 10: 3038422282ISBN 13: 9783038422280
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Zustand: Wie neu. Zustand: Wie neu | Seiten: 392.
Verlag: MDPI AG, 2016
ISBN 10: 3038422282ISBN 13: 9783038422280
Anbieter: Buchpark, Trebbin, Deutschland
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Zustand: Sehr gut. Zustand: Sehr gut - Gepflegter, sauberer Zustand. | Seiten: 392.
Verlag: Blackwell Pub, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
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Zustand: New.
Verlag: John Wiley and Sons Ltd, Hoboken, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
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Buch Erstausgabe
Paperback. Zustand: 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 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. 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.
Verlag: American Chemical Society, 2008
ISBN 10: 0841274193ISBN 13: 9780841274198
Anbieter: Iridium_Books, DH, SE, Spanien
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Zustand: Used - Good.
Verlag: Blackwell Pub, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
Anbieter: GreatBookPricesUK, Castle Donington, DERBY, Vereinigtes Königreich
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Zustand: As New. Unread book in perfect condition.
Verlag: MDPI AG, 2016
ISBN 10: 3038422282ISBN 13: 9783038422280
Anbieter: moluna, Greven, Deutschland
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Gebunden. Zustand: 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.
Verlag: Iowa State University Press, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
Anbieter: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irland
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Zustand: 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. Series: 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. . . . .
Verlag: Wiley-Interscience, 2004
ISBN 10: 0471718173ISBN 13: 9780471718178
Anbieter: BennettBooksLtd, North Las Vegas, NV, USA
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Zustand: New. New. In shrink wrap. Looks like an interesting title! 3.5.
Verlag: Blackwell Pub, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
Anbieter: Palexbooks, Miami, FL, USA
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Zustand: New. Brand new! Please provide a physical shipping address.
Verlag: John Wiley & Sons, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
Anbieter: moluna, Greven, Deutschland
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Kartoniert / Broschiert. Zustand: New. RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 p.
Verlag: Iowa State University Press, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
Anbieter: Kennys Bookstore, Olney, MD, USA
Buch
Zustand: 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. Series: 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.
Verlag: John Wiley and Sons Ltd, Hoboken, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
Anbieter: CitiRetail, Stevenage, Vereinigtes Königreich
Buch Erstausgabe
Paperback. Zustand: 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 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. 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 UK warehouse or from our Australian or US warehouses, depending on stock availability.
Verlag: John Wiley and Sons Ltd, Hoboken, 2012
ISBN 10: 0813826659ISBN 13: 9780813826653
Anbieter: AussieBookSeller, Truganina, VIC, Australien
Buch Erstausgabe
Paperback. Zustand: 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 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. 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.
Verlag: Wiley-Interscience, 2004
ISBN 10: 0471718173ISBN 13: 9780471718178
Anbieter: Basi6 International, Irving, TX, USA
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Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Verlag: Wiley-Interscience, 2004
ISBN 10: 0471718173ISBN 13: 9780471718178
Anbieter: Romtrade Corp., STERLING HEIGHTS, MI, USA
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Zustand: New. Brand New Original US Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability.