Food Composition And Analysis - Haghi A. K. (Curatore); Carvajal-Millan Elizabeth (Curatore) | Libro Apple Academic Press 04/2014 -

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haghi a. k. (curatore); carvajal-millan elizabeth (curatore) - food composition and analysis

Food Composition and Analysis Methods and Strategies


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Lingua: Inglese
Pubblicazione: 04/2014
Edizione: 1° edizione

Note Editore

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.


Vegetable Oils as Platform Chemicals for Synthesis of Thermoplastic Bio-Based Polyurethanes, C. Bueno-Ferrer, N. Burgos, and A. JiménezAntioxidant Activity of Maize Bran Arabinoxylan Microspheres, A. L. Martínez-López, E. Carvajal-Millan, Y. L. López-Franco, J. Lizardi-Mendoza, and A. Rascón-ChuComparative Estimation of Kalanchoe Juice Antioxidant Properties, N. N. Sazhina Enzymes For Flavor, Dairy and Baking Industries, Adriane B. P. Medeiros, Suzan C. Rossi, Mário C. J. Bier, Luciana P. S. Vandenberghe, and Carlos R. SoccolMembrane Technology in Food Processing, Cesar de Morais CoutinhoTenderization of Meat and Meat Products: A Detailed Review, B. G. Mane, S. K. Mendiratta, and Himani DhanzeBiological Properties of Mushrooms, Carlos Ricardo Soccol, Leifa Fan, and Sascha HabuMolecular and Immunological Approaches for the Detection of Important Pathogens in Foods of Animal Origin, Porteen Kannan and Nithya QuintoilCross-Linking of Ferulated Arabinoxylans Extracted from a Mexican Wheat Flour: Rheology and Microstructure of The Gel, A. Morales-Ortega, E. Carvajal-Millan, P. Torres-Chavez, A. Rascón-Chu, J. Lizardi-Mendoza and Y. López-FrancoFree and Ester-Linked Ferulic Acid Content in a Hard-To-Cook Pinto Bean (Phaseolus Vulgaris L.) Variety, Agustín Rascon-Chu, Karla Escarcega-Loya, Elizabeth Carvajal-Millán, and Alfonso SánchezPolyacrylamide-Grafted Gelatin: Swellable Hydrogel Delivery System for Agricultural Applications, M. S. Mohy Eldin, A. M. Omer, E.A. Soliman, and E. A. HassanThe Dynamics of Bacteria and Pathogenic Fungi in Soil Microbiocenosis Under the Influence of Biopreparations Use During Potato Cultivation, V. V. BorodaiIrradiation of Fruits, Vegetables and Spices for Better Preservation and Quality, Md. Wasim Siddiqui, Vasudha Bansal, and A. B. SharangiAntioxidant Properties of Various Alcohol Drinks, N. N. Sazhina, A. E. Ordyan, and V. M. MisinA Study on the Potential of Oilseeds as a Sustainable Source of Oil and Protein for Aquaculture Feed, Crystal L. Snyder, Paul P. Kolodziejczyk, Xiao Qiu, Saleh Shah, E. Chris Kazala, and Randall J. WeselakeElectrochemical Methods for Estimation of Antioxidant Activity of Various Biological Objects, N. N. Sazhina, E. I. Korotkova, and V. M. MisinOzonolysis of Chemical and Biochemical Compounds, S. Rakovsky, M. Anachkov, and G. E. ZaikovAntioxidant Activity of Mint, N. N. Sazhina, V. M. Misin, and E. I. KorotkovaWild Orchids of Colchis Forests and Save Them as Objects of Ecoeducation, and Producers of Medicinal Substances, E. A. Averjanova, L. G. Kharuta, A. E. Rybalko, and K. P. Skipina Fixation of Proteins on Mnps, A. V. Bychkova, M. A. Rosenfeld, V. B. Leonova, O. N. Sorokina, and A. L. KovarskiAntimicrobial Packaging for Food Applications, S. Remya, C. O. Mohan, C. N. Ravishankar, R. Badonia, and T. K. Srinivasa GopalIndex

Altre Informazioni



Condizione: Nuovo
Dimensioni: 9 x 6 in Ø 1.60 lb
Formato: Copertina rigida
Illustration Notes:84 b/w images
Pagine Arabe: 424

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