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Dennis D. Miller ; C. K. Yeung | 2022"Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservat[...]Livre
JIANQUAN KAN, Directeur de publication ; KEWEI CHEN, Directeur de publication | Singapour : SPRINGER | 2021This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes[...]Livre
Michael Zeece | 2020A definitive resource that integrates chemistry with food components, illustrates effects of chemistry on food quality, and highlights the relationship between diet and health. Introduction to the Chemistry of Food describes the composition of f[...]Livre
Pasqualina Laganà ; Emanuela Avventuroso ; Giovanni Romano | Cham : SPRINGER | Springer Briefs in Molecular Science | 2017This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food pr[...]Livre
As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minera[...]Livre
Dictionary of Flavors provides information on flavors, flavor chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing and psycholo[...]Livre
The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. This topic provides an exciting context for some familiar chemistry and a way to engage students with the subject. Kitchen Chemistry c[...]Livre
The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figur[...]Livre
SOMMAIRE: -Water. -Amino acids, peptides, proteins. -Enzymes. -Lipids. -Carbohydrates. -Aroma substances. -Vitamins. -Minerals. -Food additives. -Food contamination. -Milk and dairy products. -Eggs. -Meat. -Fish, whales, crustaceans, mollusks. -[...]Périodique : Revue
Liming ZHAO, Directeur de publication | HOBOKEN : WILEYA new open access journal uniting food science and bioengineering. Food Bioengineering focuses on the multidisciplinary areas of Bioengineering/ Food Science and Technology/Nutraceutical/Food Chemical Engineering. Why publish in Food Bioengi[...]