Advances in Food Chemistry
portes grátis
Advances in Food Chemistry
Food Components, Processing and Preservation
Chauhan, O. P.
Springer Verlag, Singapore
10/2022
544
Dura
Inglês
9789811947957
15 a 20 dias
Descrição não disponível.
Chapter 1. Chemical composition of foods.- Chapter 2. Role of water activity in food preservation.- Chapter 3. Starch gelatinization and modification.- Chapter 4. Browning Reactions in Foods.- Chapter 5. Protein chemistry and gelation.- Chapter 6. Chemistry of fats and oils.- Chapter 7. Food additives.- Chapter 8. Pigments and colors.- Chapter 9. Flavor chemistry.- Chapter 10. Antioxidants.- Chapter 11. Chemistry of animal tissues.- Chapter 12. Chemistry and Physiology of Fruits and Vegetables.- Chapter 13. Chemistry of Milk and Milk Products.- Chapter 14. Probiotics.- Chapter 15. Food allergies and toxicity.
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food composition;Food Additives;food biochemistry;nutrition;Gelatinization;Gelation
Chapter 1. Chemical composition of foods.- Chapter 2. Role of water activity in food preservation.- Chapter 3. Starch gelatinization and modification.- Chapter 4. Browning Reactions in Foods.- Chapter 5. Protein chemistry and gelation.- Chapter 6. Chemistry of fats and oils.- Chapter 7. Food additives.- Chapter 8. Pigments and colors.- Chapter 9. Flavor chemistry.- Chapter 10. Antioxidants.- Chapter 11. Chemistry of animal tissues.- Chapter 12. Chemistry and Physiology of Fruits and Vegetables.- Chapter 13. Chemistry of Milk and Milk Products.- Chapter 14. Probiotics.- Chapter 15. Food allergies and toxicity.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
