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- Encyclopedia of Food Chemistry
- Author : Anonim
- Publsiher : Elsevier
- Release : 22 November 2018
- ISBN : 0128140453
- Pages : 2194 pages
- Rating : 4/5 from 21 reviews
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Read or download book entitled Encyclopedia of Food Chemistry written by Anonim which was release on 22 November 2018, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
- Author : Anonim
- Publisher : Elsevier
- Release Date : 2018-11-22
- Total pages : 2194
- ISBN : 0128140453
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Summary : Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles ...
- Author : Anonim
- Publisher : Unknown
- Release Date : 1991
- Total pages : 212
- ISBN : 0128140453
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Summary : Download or read online Encyclopedia of Food Science and Technology written by , published by which was released on 1991. Get Encyclopedia of Food Science and Technology Books now! Available in PDF, ePub and Kindle....
- Author : Leo M.L. Nollet,Fidel Toldra
- Publisher : CRC Press
- Release Date : 2015-06-10
- Total pages : 1568
- ISBN : 0128140453
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Summary : Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, ...
- Author : Leila Queiroz Zepka,Tatiele Casagrande Do Nascimento,Eduardo Jacob-Lopes
- Publisher : BoD – Books on Demand
- Release Date : 2021-09-29
- Total pages : 304
- ISBN : 0128140453
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Summary : Bioactive Compounds - Biosynthesis, Characterization, and Applications is an authoritative compilation of chapters on bioactive compounds with proven activities. It provides valuable information about biosynthesized active compounds that can be used for the further development of products in various industries. Chapters cover such topics as biosynthesis, characterization, separation, and purification, ...
- Author : Mohammed Kuddus,Cristobal Noe Aguilar
- Publisher : Academic Press
- Release Date : 2021-12-08
- Total pages : 538
- ISBN : 0128140453
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Summary : Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food ...
- Author : Henry B. Heath
- Publisher : Springer Science & Business Media
- Release Date : 1981-09-15
- Total pages : 896
- ISBN : 0128140453
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Summary : Abstract: Basic information is provided for food technologists, flavor chemists, and other food-related professionals, covering major flavor-allied topics; these include: the flavor industry; the flavor chemist; flavor research; flavor chemistry; food colorants; flavor manufacturing methods; application of flavor quality assurance; flavor legislation in the US and abroad; worldwide labeling regulations; ...
- Author : National Geographic Society
- Publisher : Unknown
- Release Date : 2016
- Total pages : 212
- ISBN : 0128140453
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Summary : Download or read online Science Encyclopedia written by National Geographic Society, published by which was released on 2016. Get Science Encyclopedia Books now! Available in PDF, ePub and Kindle....
- Author : David E. Newton
- Publisher : Infobase Publishing
- Release Date : 2009-01-01
- Total pages : 212
- ISBN : 0128140453
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Summary : Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. This work offers information on the field of altering foods for human consumption. It describes the differences between synthetic, engineered, irradiated, and organic foods....
- Author : Srinivasan Damodaran,Kirk L. Parkin,Owen R. Fennema
- Publisher : CRC Press
- Release Date : 2007-09-18
- Total pages : 1160
- ISBN : 0128140453
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Summary : This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All ...
- Author : National Geographic Society (U. S.),National Geographic Kids
- Publisher : National Geographic Books
- Release Date : 2016
- Total pages : 304
- ISBN : 0128140453
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Summary : Offers an illustrated encyclopedia of general science, with informative and fun facts on a broad array of scientific topics....
- Author : Osman Erkmen,T. Faruk Bozoglu
- Publisher : John Wiley & Sons
- Release Date : 2016-04-13
- Total pages : 944
- ISBN : 0128140453
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Summary : This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms ...
- Author : Matteo Bordiga,Leo M.L. Nollet
- Publisher : CRC Press
- Release Date : 2019-11-15
- Total pages : 726
- ISBN : 0128140453
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Summary : Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses ...
- Author : John M. deMan,John W. Finley,W. Jeffrey Hurst,Chang Yong Lee
- Publisher : Springer
- Release Date : 2018-02-09
- Total pages : 607
- ISBN : 0128140453
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Summary : Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives ...
- Author : Mousumi Sen
- Publisher : John Wiley & Sons
- Release Date : 2021-12-17
- Total pages : 496
- ISBN : 0128140453
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Summary : FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and ...
- Author : H.-D. Belitz,Werner Grosch,Peter Schieberle
- Publisher : Springer Science & Business Media
- Release Date : 2013-04-17
- Total pages : 1071
- ISBN : 0128140453
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Summary : The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This standard text and reference is logically organized according to food ...
