Articles liés à Chemical and Functional Properties of Food Components
Synopsis
An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.
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Présentation de l'éditeur
An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.
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Chemical and Functional Properties of Food Components, Second Edition
Edité par
CRC Press, 2002
ISBN 10 : 1587161494
ISBN 13 : 9781587161490
Ancien ou d'occasion
Couverture rigide
Vendeur : Peak Pearl LLC, Holly Springs, NC, Etats-Unis
Évaluation du vendeur 2 sur 5 étoiles
Hardcover. Etat : As New. 2nd Edition. Like new, never been used. N° de réf. du vendeur D9781587161490
Acheter D'occasion
EUR 88,39
Expédition à EUR 10,40
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)