Wrolstad ronald e (63 resultados)

Paperback. Condición: Very Good. Very Good - . In very good condition.

Condición: New.

Condición: New.

Condición: New. Brand New.

Condición: New.

Hardcover. Condición: Very Good. volume 2 only. light scratch on front board. no dust jacket. text clean and unmarked. binding tight. boards have light wear along edges and light wear along edges of pages.

Hardback. Condición: New. 1. 2016 ed.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New. pp. xx + 217 Index.

Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: New. pp. xx + 217 Illus.

Softcover. Condición: Gut. Online-Ausg. 217 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. N7758 9780813826653 Sprache: Englisch Gewicht in Gramm: 450.

Condición: As New. Unread book in perfect condition.

Condición: New. KlappentextrnrnThis book contains 20 articles published in Molecules that concern the color quality of food and wine, anthocyanin biosynthesis and regulation, anthocyanin composition and the biological properties of anthocyanin pigments.

Condición: As New. Unread book in perfect condition.

Condición: New. * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Series: Institute of Food Technologists Series. Num Pages: 240 pages, 0. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 153 x 11. Weight in Grams: 396. . 2012. Paperback. . . . .…

Condición: New. Brand new! Please provide a physical shipping address.

Buch. Condición: Neu. Neuware - This book contains 20 articles published in Molecules that concern the color quality of food and wine, anthocyanin biosynthesis and regulation, anthocyanin composition and the biological properties of anthocyanin pigments.

Condición: New. * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Series: Institute of Food Technologists Series. Num Pages: 240 pages, 0. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 153 x 11. Weight in Grams: 396. . 2012. Paperback. . . . . Books ship from the US and Ireland.…

Condición: Sehr gut. Zustand: Sehr gut | Seiten: 392 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condición: Hervorragend. Zustand: Hervorragend | Seiten: 392 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Hardback. Condición: New. 1. 2016 ed.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Taschenbuch. Condición: Neu. Neuware - 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, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features.Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.…

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

Condición: New.