9781566764643 - chemical and functional properties of food components (chemical & functional properties of food components) (5 resultados)
Idioma: Inglés
Editorial: CRC Press, 1997
Serie: Libro 1 de 11 - Chemical & Functional Properties of Food Components
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Librería: -OnTimeBooks-, Phoenix, AZ, Estados Unidos de America-OnTimeBooks-
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Aceptable
EUR 6,79
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipp…ed with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.
Idioma: Inglés
Editorial: CRC Press LLC, 1997
Serie: Libro 1 de 11 - Chemical & Functional Properties of Food Components
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Librería: Better World Books, Mishawaka, IN, Estados Unidos de AmericaBetter World Books
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Aceptable
EUR 6,79
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: Good. illustrated edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Idioma: Inglés
Editorial: Technomic Publishing Co, 1996
Serie: Libro 1 de 11 - Chemical & Functional Properties of Food Components
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Librería: Versandbuchhandlung Kisch & Co., Fürstenberg OT Blumenow, AlemaniaVersandbuchhandlung Kisch & Co.
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 22,46
Envío por EUR 35,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Gebundene Ausgabe. Condición: Neu. Neu Neuware; Rechnung mit MwSt.; new item; -This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It also… provides important information on how these properties are affected by harvesting, processing and storage. Included are chapters on rheological properties, food safety and mutagenic/carcinogenic components. The information was prepared by a team of food scientists from around the world and is based on the current international literature as well as the authors' expertise. The text is organized for easy reference, supplemented with numerous data tables, and illustrated by more than 40 schematics. Everybody expects food to be palatable, nutritious, and wholesome. These attributes are affected by the composition of the food, as well as by the properties and interactions of the constituents. They can be controlled by the recipe of the formulation, the conditions of storage and processing, and the enzymatic or chemical modifications of the components, mainly lipids, proteins, saccharides, and vitamins. The effectiveness of control depends on the understanding of the chemical and functional properties of the food components. Thus, food chemistry is a must for food technologists and for other technical personnel involved in food handling. Englisch.
Idioma: Inglés
Editorial: Technomic Publishing Co, 1996
Serie: Libro 1 de 11 - Chemical & Functional Properties of Food Components
- Tapa dura
Librería: Che & Chandler Versandbuchhandlung, Fürstenberg OT Blumenow, AlemaniaChe & Chandler Versandbuchhandlung
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 29,95
Envío por EUR 45,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Gebundene Ausgabe. Condición: Neu. Neu Neuware; Rechnung mit MwSt.; new item; -This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It also… provides important information on how these properties are affected by harvesting, processing and storage. Included are chapters on rheological properties, food safety and mutagenic/carcinogenic components. The information was prepared by a team of food scientists from around the world and is based on the current international literature as well as the authors' expertise. The text is organized for easy reference, supplemented with numerous data tables, and illustrated by more than 40 schematics. Everybody expects food to be palatable, nutritious, and wholesome. These attributes are affected by the composition of the food, as well as by the properties and interactions of the constituents. They can be controlled by the recipe of the formulation, the conditions of storage and processing, and the enzymatic or chemical modifications of the components, mainly lipids, proteins, saccharides, and vitamins. The effectiveness of control depends on the understanding of the chemical and functional properties of the food components. Thus, food chemistry is a must for food technologists and for other technical personnel involved in food handling. Englisch.
Idioma: Inglés
Editorial: CRC Press, 1997
Serie: Libro 1 de 11 - Chemical & Functional Properties of Food Components
- Tapa dura
Librería: SHIMEDIA, Brooklyn, NY, Estados Unidos de AmericaSHIMEDIA
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 88,22
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: New. Satisfaction Guaranteed or your money back.
