Descripci�n Paperback. Condici�n: Brand New. 3rd reprint edition. 320 pages. 9.00x6.00x1.00 inches. In Stock. N� de ref. del art�culo: __012812069X

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Carbohydrate Chemistry for Food Scientists

James N. BeMiller

Publicado por Woodhead Publishing And AACC International Press Elsevier Science & Technology (2018)

ISBN 10: 012812069X ISBN 13: 9780128120699

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BuchWeltWeit Ludwig Meier e.K.
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Descripci�n Taschenbuch. Condici�n: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. Englisch. N� de ref. del art�culo: 9780128120699

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CARBOHYDRATE CHEMISTRY FOR FOO

BeMiller, James N.

Publicado por Elsevier Science & Technology|Woodhead Publishing and AACC International Press (2018)

ISBN 10: 012812069X ISBN 13: 9780128120699

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moluna
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Descripci�n Condici�n: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resourc. N� de ref. del art�culo: 594362909

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Carbohydrate Chemistry for Food Scientists

James N. BeMiller

Publicado por Elsevier Science & Technology, Woodhead Publishing And AACC International Press (2018)

ISBN 10: 012812069X ISBN 13: 9780128120699

Nuevo Taschenbuch Cantidad disponible: 2

Impresi�n bajo demanda

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AHA-BUCH GmbH
(Einbeck, Alemania)

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Descripci�n Taschenbuch. Condici�n: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. N� de ref. del art�culo: 9780128120699

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