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دسته: برچسب:
سال انتشار: 2018  |  تعداد صفحات: 2194  |  حجم فایل: 51.27 مگابایت  |  زبان: انگلیسی
Encyclopedia of Food Chemistry
نویسنده:
Peter Varelis, Laurence Melton
ناشر:
Elsevier
ISBN10:
0128140267
ISBN13:
9780128140260

 

عناوین مرتبط:


Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics.