|
Documents disponibles (113)
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externes
Livre
Providing a comprehensive review of reactions of oxidation for different classes of organic compounds and polymers, and biological processes mediated by free radicals, Oxidation and Antioxidants in Organic Chemistry and Biology puts the data and[...]Livre
La structure et le métabolisme des principales molécules, la relation entre structure chimique et fonction biologique, l'organisation et les fonctions des organites cellulaires, le flux d'informations dans les cellules et les organismes et la bi[...]Livre
Livre
"The dictionary of Food Compounds with CD-ROM : Additives, Flavors, and Ingredients provides comprehensive information on 30, 000 compounds found in food"Livre
"Grains are the staff of life. Mindful of this, it is impossible to contemplate a world devoid of grain. The efficient production and processing of grain are critical activities that are sustained by science. Indeed, it has been said that effici[...]Livre
With contributions from more than 50 world-renowned authorities on the subject, this reference focuses on the effect of genetic expression on protein production-establishing links between gene expression and nutrition, the influence of micro- an[...]Livre
Livre
Livre
Livre
Forming the bedrock of modern applications of food analysis, the third volume of the Handbook of Food Analysis, Second Edition explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic t[...]Livre
Volume 1 of the Handbook of Food Analysis, Second Edition evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analytes ranging from peptides, p[...]Livre
Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field. Volume 2 compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and oth[...]Livre
Les minéraux jouent un rôle déterminant dans les caractéristiques physicochimiques du lait et conditionnent, pour une part importante, ses propriétés et son aptitude à la transformation. S'appuyant sur un grand nombre de résultats et de modèles [...]Livre
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: Improving quality sums up this key research and what it means for im[...]