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Ustunol, Zeynep - Applied Food Protein Chemistry, e-bok

Applied Food Protein Chemistry

Ustunol, Zeynep


Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and

Velisek, Jan - The Chemistry of Food, e-bok

The Chemistry of Food

Velisek, Jan

Från 80,85€

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

Barone, Caterina - Chemistry and Food Safety in the EU, e-bok

Chemistry and Food Safety in the EU

Barone, Caterina


Table of contents
1. The RASFF: Legal Bases, Aims and Procedures for Notifications
Salvatore Parisi, Caterina Barone, Ramesh Kumar Sharma
2. RASFF Alert and Information Notifications. A Statistical Review
Salvatore Parisi, Caterina Barone,…

Wrolstad, Ronald E. - Food Carbohydrate Chemistry, e-bok

Food Carbohydrate Chemistry

Wrolstad, Ronald E.


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

Puri, Munish - Food Bioactives, e-bok

Food Bioactives

Puri, Munish


Neurocognitive Improvement Through Plant Food Bioactives: A Particular Approach to Alzheimer’s Disease
Natália Martins, Isabel C. F. R. Ferreira
12. Multifunctional Bioactives for Cancer Therapy: Emerging Nanosized Delivery Systems
Deepika Sharma, Monica

Avventuroso, Emanuela - Chemistry and Hygiene of Food Additives, e-bok

Chemistry and Hygiene of Food Additives

Avventuroso, Emanuela


Classification and Technological Purposes of Food Additives: The European Point of View
Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia
2. The Codex Alimentarius

Aguilera, José Miguel - Food Engineering Interfaces, e-bok

Food Engineering Interfaces

Aguilera, José Miguel


The Beginning, Current, and Future of Food Engineering: A Perspective
Dennis R. Heldman, Daryl B. Lund
2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows
Kiran V. Vyakaranam, Jozef L. Kokini
3. CFD: An Innovative and Effective