Chemistry of Foods and Beverages: Recent Developments [Jul 01, 1982] Charalam.
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Chemistry of Foods and Beverages: Recent Developments
EN USISBN: 9780121690809 bzw. 0121690806, in Englisch, Academic Press Inc, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkostenfrei nach: USA.
Von Händler/Antiquariat, Better World Books.
Academic Press Inc. Used - Good. Former Library book. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
Von Händler/Antiquariat, Better World Books.
Academic Press Inc. Used - Good. Former Library book. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
2
Chemistry of Foods and Beverages: Recent Developments
EN NW EBISBN: 9780121690809 bzw. 0121690806, in Englisch, Elsevier Science, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, E-Book zum download.
Technology, Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology, is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh fruits; effect of fast indigenization on the quality of foods and beverages; and headspace analysis of flavors with capillary column and multidetector systems. The book also describes the bitterness and other flavor qualities of protein hydrolyzates; computer-assisted quantitation of carrot volatiles; use of micro-olfactometer for chemical sensory analysis; and the use of fused silica capillary columns for flavor analysis. It also presents the uses of soy protein isolates based on unique processing and formulation techniques, of flavor nucleotides in foods, of 90% high fructose corn syrup as a food ingredient for the diabetic,a nd of dairy-based ingredients as alternatives to traditional sweeteners. Moreover, the functionality of corn-derived sweeteners, applications of xanthan gum in food systems, and criteria for the selection of ingredients for use in extrusion-cooked formulated foods are discussed. This reference will be useful to students, chemists, technologists, and executives who are involved with any facet of foods and beverages. eBook.
Technology, Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology, is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh fruits; effect of fast indigenization on the quality of foods and beverages; and headspace analysis of flavors with capillary column and multidetector systems. The book also describes the bitterness and other flavor qualities of protein hydrolyzates; computer-assisted quantitation of carrot volatiles; use of micro-olfactometer for chemical sensory analysis; and the use of fused silica capillary columns for flavor analysis. It also presents the uses of soy protein isolates based on unique processing and formulation techniques, of flavor nucleotides in foods, of 90% high fructose corn syrup as a food ingredient for the diabetic,a nd of dairy-based ingredients as alternatives to traditional sweeteners. Moreover, the functionality of corn-derived sweeteners, applications of xanthan gum in food systems, and criteria for the selection of ingredients for use in extrusion-cooked formulated foods are discussed. This reference will be useful to students, chemists, technologists, and executives who are involved with any facet of foods and beverages. eBook.
3
Symbolbild
Chemistry of Foods and Beverages: Recent Developments (1982)
EN HC USISBN: 9780121690809 bzw. 0121690806, in Englisch, Academic Press, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, 5Boros Books, NJ, SUMMIT, [RE:4].
Some may have high-lighting or writings, some are ex-library. Other.
Von Händler/Antiquariat, 5Boros Books, NJ, SUMMIT, [RE:4].
Some may have high-lighting or writings, some are ex-library. Other.
4
Symbolbild
Chemistry of Foods and Beverages: Recent Developments (1982)
EN HC USISBN: 9780121690809 bzw. 0121690806, in Englisch, Academic Press Inc, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, ExtremelyReliable, TX, Richmond, [RE:4].
Hardcover.
Von Händler/Antiquariat, ExtremelyReliable, TX, Richmond, [RE:4].
Hardcover.
5
Symbolbild
Chemistry of Foods and Beverages: Recent Developments (1982)
EN HC USISBN: 9780121690809 bzw. 0121690806, in Englisch, Academic Press, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, Marvel Books, CT, Ridgefield, [RE:3].
Other.
Von Händler/Antiquariat, Marvel Books, CT, Ridgefield, [RE:3].
Other.
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