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Velisek, Jan - The Chemistry of Food, ebook

The Chemistry of Food

Velisek, Jan

87,40€

A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods.
 
This book is an English language translation of the author’s Czech-language food chemistry textbook.
The

Ustunol, Zeynep - Applied Food Protein Chemistry, ebook

Applied Food Protein Chemistry

Ustunol, Zeynep

190,95€

Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins,

Msagati, Titus A. M. - The Chemistry of Food Additives and Preservatives, ebook

The Chemistry of Food Additives and Preservatives

Msagati, Titus A. M.

204,70€

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms

Reniers, Genserik L. L. - Management Principles of Sustainable Industrial Chemistry: Theories, Concepts and Indusstrial Examples for Achieving Sustainable Chemical Products and Processes from a Non-Technological Viewpoint, ebook

Management Principles of Sustainable Industrial Chemistry: Theories, Concepts and Indusstrial Examples for Achieving Sustainable Chemical Products and Processes from a Non-Technological Viewpoint

Reniers, Genserik L. L.

66,00€

The chapters are organized around the key non-technological themes of sustainable industrial chemistry and provide an overview of the managerial principles to enhance sustainability in the chemicals sector. The book strives to provide an intellectual forum and stimulus

Wrolstad, Ronald E. - Food Carbohydrate Chemistry, ebook

Food Carbohydrate Chemistry

Wrolstad, Ronald E.

81,90€

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,

Bohn, Hinrich L. - Soil Chemistry, ebook

Soil Chemistry

Bohn, Hinrich L.

155,00€

Soil Chemistry 4e provides comprehensive coverage of the chemical interactions among organic and inorganic solids, air, water, microorganisms, and the plant roots in soil.
The fourth edition of Soil Chemistry has been revised

Simpson, Benjamin K. - Food Biochemistry and Food Processing, ebook

Food Biochemistry and Food Processing

Simpson, Benjamin K.

297,60€

Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
Associate EditorsProfessor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, BelgiumProfessor Fidel Toldrá, Instituto de Agroquímica