D j mcclements (42 resultados)

Hardcover. Condición: Gut. 334 S. Ex-library with stamp and library-signature in good condition, some traces of use. R15204 9780751402032 Sprache: Englisch Gewicht in Gramm: 550.

Condición: New.

Condición: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1350grams, ISBN:9781420065732.

Condición: New. In English.

Condición: New. In English.

Hardcover. Condición: Very Good. No Jacket. Woodhead Publishing Series in Food Science, Technology and Nutrition Size: 8vo - over 7¾" - 9¾" tall.

Condición: New. pp. 348.

Condición: New. pp. 348.

Condición: New. The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Buch. Condición: Neu. Neuware - The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic properties of the system to the inter actions amongst the constituent molecular and particulate entities. The emphasis is on structure and kinetics at the colloidal scale, and with the distribution of molecular food components (proteins, lipids, poly saccharides, etc.) between dispersed and continuous bulk phases (water, fat, air, etc.) and various kinds of interfaces (oil-water, air-water, etc.). Food products such as butter, cheese, ice-cream, margarine, mayonnaise of food colloids. and yoghurt are all examples This book describes some recent experimental and theoretical develop ments in the field of food colloids. By way of background, we start with a brief survey of the current consumer trends which may point the way towards future research opportunities in the field. Chapter 1 also attempts to illustrate the way in which advances in instrumental methods and experimental investigations of well-defined mixed protein-surfactant systems are offering new insights into the structure of protein adsorbed layers and the competitive adsorption of proteins in oil-in-water emulsion systems.…

Hardcover. Condición: As New. Volume 2. Hardcover. Good binding and cover. Minor shelf wear. Clean, unmarked pages. xxi, 528 p., ill., 25 cm.

Hardcover. Condición: Like New. Like New. book.

Taschenbuch. Condición: Neu. Oxidation in Foods and Beverages and Antioxidant Applications | Understanding Mechanisms of Oxidation and Antioxidant Activity | Julian McClements (u. a.) | Taschenbuch | Englisch | 2010 | Elsevier Inc | EAN 9780081014721 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicherheit[at]kolibri360[dot]de | Anbieter: preigu.…

Condición: New.

Condición: As New. Unread book in perfect condition.

Taschenbuch. Condición: Neu. Oxidation in Foods and Beverages and Antioxidant Applications | Management in Different Industry Sectors | Eric Decker (u. a.) | Taschenbuch | Englisch | 2010 | Elsevier Inc | EAN 9780081014578 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicherheit[at]kolibri360[dot]de | Anbieter: preigu. …

Condición: New. In English.

Condición: As New. Unread book in perfect condition.

Condición: New. In English.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: New. Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for RandD and QA professionals in the food industry, as well as academic researchers interested in food quality.…

Condición: New. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenaseReviews the impact of oxidation on food flavour and the health aspects of oxidized fatsDiscusses the ways in which antioxidants inh.

Condición: New. Reviews problems associated with oxidation and its management in different industry sectorsExamines animal products, with chapters on the oxidation and protection of red meat, poultry and fishDiscusses oxidation of fish oils and fo.

Paperback. Condición: New. Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for RandD and QA professionals in the food industry, as well as academic researchers interested in food quality.…

Condición: New. PRINT ON DEMAND pp. 744.

Condición: new. Questo è un articolo print on demand.