9781782628293 - edible oil structuring: concepts, methods and applications: volume 3 (food chemistry, function and analysis) (21 resultados)
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de AmericaRomtrade Corp.
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EUR 45,31
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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.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 45,31
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: SMASS Sellers, IRVING, TX, Estados Unidos de AmericaSMASS Sellers
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EUR 47,02
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Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de AmericaRomtrade Corp.
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EUR 79,41
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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.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
- Tapa dura
Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 79,41
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: SMASS Sellers, IRVING, TX, Estados Unidos de AmericaSMASS Sellers
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EUR 82,41
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Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 94,17
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Condición: New.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 94,22
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Condición: New.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 94,77
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Condición: New.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 124,88
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Idioma: Inglés
Editorial: RSC Publishing, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
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EUR 197,95
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 189,71
Envío por EUR 14,03Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. In.
Idioma: Inglés
Editorial: RSC Publishing, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 207,33
Envío por EUR 5,88Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Royal Society of Chemistry, Cambridge, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 220,76
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Hardcover. Condición: new. Hardcover. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and co…ncise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 203,81
Envío por EUR 29,27Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Idioma: Inglés
Editorial: Royal Society of Chemistry, GB, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 235,49
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardback. Condición: New. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overvi…ew of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
Idioma: Inglés
Editorial: ROYAL SOCIETY OF CHEMISTRY, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: moluna, Greven, Alemaniamoluna
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EUR 205,31
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: New. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.Über den Autorrn.
Idioma: Inglés
Editorial: SP RSC PUBLISHING, 2018
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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- Edición internacional
Librería: UK BOOKS STORE, London, LONDO, Reino UnidoUK BOOKS STORE
Contactar con el vendedorVendedor de 5 estrellasEdición internacionalCondición: Usado
EUR 268,96
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New Books. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested… if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
Idioma: Inglés
Editorial: Royal Society of Chemistry, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 273,36
Envío por EUR 14,64Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: Brand New. 336 pages. 9.25x6.25x0.75 inches. In Stock.
Idioma: Inglés
Editorial: Royal Society of Chemistry, GB, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
- Tapa dura
Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 223,03
Envío por EUR 76,11Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardback. Condición: New. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overvi…ew of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
Idioma: Inglés
Editorial: RSC Publishing Sep 2017, 2017
Serie: Libro 2 de 23 - Food Chemistry, Function and Analysis
- Tapa dura
Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 287,41
Envío por EUR 62,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Buch. Condición: Neu. Neuware - Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise…overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
