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Encyclopedia of Food Chemistry Volume 1
Peter Varelis, Laurence Melton, Fereidoon ShahidiAvez-vous aimé ce livre?
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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.
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.
Catégories:
Volume:
1
Année:
2019
Editeur::
Elsevier
Langue:
english
Pages:
2194
ISBN 10:
0128140453
ISBN 13:
9780128140451
Fichier:
PDF, 51.27 MB
Vos balises:
IPFS:
CID , CID Blake2b
english, 2019
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