Advances in food chemistry = food co...
Chauhan, O. P.

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  • Advances in food chemistry = food components, processing and preservation /
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Advances in food chemistry/ edited by O. P. Chauhan.
    其他題名: food components, processing and preservation /
    其他作者: Chauhan, O. P.
    出版者: Singapore :Springer Nature Singapore : : 2022.,
    面頁冊數: xii, 544 p. :ill., digital ;24 cm.
    內容註: 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.
    Contained By: Springer Nature eBook
    標題: Food - Analysis. -
    電子資源: https://doi.org/10.1007/978-981-19-4796-4
    ISBN: 9789811947964
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