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Carbonate reservoirs contain an increasingly important percentage of the world's hydrocarbon reserves. This volume presents key recent advances in carbonate exploration and reservoir analysis. As well as a comprehensive overview of the trends in[...]Livre
Carbohydrates are the most abundant natural products. Besides their role as energy storages and structural building blocks, they form fundamental constituents of every cell surface, where they are involved in cellular recognition processes essen[...]Livre
"The dictionary of Food Compounds with CD-ROM : Additives, Flavors, and Ingredients provides comprehensive information on 30, 000 compounds found in food"Livre
JAN WILLEM VAN DER KAMP ; N.G ASP ; J. MILLER JONES ; G. SCHAAFSMA | WAGENINGEN : WAGENINGEN ACADEMIC PUBLISHERS | 2004The growing attention for healthy eating, intestinal health, combating major disorders such as obesity and diabetes and prevention of cardiovascular diseases and cancer, has resulted in an increased output of R & D on dietary fibre and related c[...]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
Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. Organized by compound class, Methods of Analysis for Functional Foods and Nutra[...]Livre
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I Foundations of Biochemistry 1 1 The Molecular Logic of Life 3 2 Cells 20 3 Biomolecules 53 4 Water 82 II Structure and Catalysis 113 5 Amino Acids, Peptides, and Proteins 115 6 The Three-Dimensional Structure of Pro[...]Livre
Nutricines - undoubtedly an unfamiliar term to many - are components of food which are considered for their beneficial effect upon health rather than their direct contribution to nutrition. Examples of important nutricines include antioxidants, [...]