9781566764643 - chemical and functional properties of food components (chemical & functional properties of food components) (5 Ergebnisse)
Sprache: Englisch
Verlag: CRC Press, 1997
Serie: Buch 1 von 11 - Chemical & Functional Properties of Food Components
- Hardcover
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Zustand: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped… with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.
Sprache: Englisch
Verlag: CRC Press LLC, 1997
Serie: Buch 1 von 11 - Chemical & Functional Properties of Food Components
- Hardcover
Anbieter: Better World Books, Mishawaka, IN, USABetter World Books
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Zustand: 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.
Sprache: Englisch
Verlag: Technomic Publishing Co, 1996
Serie: Buch 1 von 11 - Chemical & Functional Properties of Food Components
- Hardcover
Anbieter: Versandbuchhandlung Kisch & Co., Fürstenberg OT Blumenow, DeutschlandVersandbuchhandlung Kisch & Co.
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Gebundene Ausgabe. Zustand: 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 also p…rovides 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.
Sprache: Englisch
Verlag: Technomic Publishing Co, 1996
Serie: Buch 1 von 11 - Chemical & Functional Properties of Food Components
- Hardcover
Anbieter: Che & Chandler Versandbuchhandlung, Fürstenberg OT Blumenow, DeutschlandChe & Chandler Versandbuchhandlung
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EUR 45,00 VersandVersand von Deutschland nach USAAnzahl: 1 verfügbar
Gebundene Ausgabe. Zustand: 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 also p…rovides 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.
Sprache: Englisch
Verlag: CRC Press, 1997
Serie: Buch 1 von 11 - Chemical & Functional Properties of Food Components
- Hardcover
Anbieter: SHIMEDIA, Brooklyn, NY, USASHIMEDIA
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