Food Chemistry

Principles of Food Chemistry, Fourth Edition  eBooks & eLearning

Posted by AvaxGenius at Feb. 10, 2018
Principles of Food Chemistry, Fourth Edition

Principles of Food Chemistry, Fourth Edition by John M. deMan
English | PDF,EPUB | 2018 | 614 Pages | ISBN : 3319636057 | 35.84 MB

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food.

Fennema’s Food Chemistry, 5th Edition  eBooks & eLearning

Posted by ksveta6 at Feb. 5, 2018
Fennema’s Food Chemistry, 5th Edition

Fennema’s Food Chemistry, Fifth Edition by Srinivasan Damodaran,‎ Kirk L. Parkin
2017 | ISBN: 1482208121, 148224361X | English | 1123 pages | PDF | 23 MB

Mechanism and Theory in Food Chemistry, Second Edition  eBooks & eLearning

Posted by AvaxGenius at Dec. 27, 2017
Mechanism and Theory in Food Chemistry, Second Edition

Mechanism and Theory in Food Chemistry, Second Edition By Dominic W.S. Wong
English | PDF,EPUB | 2017 (2018 Edition) | 460 Pages | ISBN : 3319507656 | 30.87 MB

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms.

Principles of Food Chemistry, 3rd edition (Repost)  eBooks & eLearning

Posted by insetes at Oct. 18, 2017
Principles of Food Chemistry, 3rd edition (Repost)

Principles of Food Chemistry, 3rd edition By John M. deMan
2013 | 532 Pages | ISBN: 1461463890 | DJVU | 9 MB

Food Chemistry  eBooks & eLearning

Posted by tanas.olesya at Oct. 12, 2016
Food Chemistry

Food Chemistry (New Chemistry) by David E. Newton
English | 30 Oct. 2007 | ISBN: 0816052778 | 225 Pages | PDF | 2 MB

Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. ""Food Chemistry"" offers a wealth of information on the field of altering foods for human consumption.

Handbook of Food Chemistry  eBooks & eLearning

Posted by Grev27 at Nov. 22, 2015
Handbook of Food Chemistry

Peter C. K. Cheung, Bhavbhuti M. Mehta, "Handbook of Food Chemistry"
English | ISBN: 364236604X | 2015 | PDF | 1173 pages | 26,7 MB
The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition 2nd Edition

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science) by Connie M. Weaver
English | Feb. 26, 2003 | ISBN: 0849312930 | 150 Pages | PDF | 15 MB

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project.

Food Chemistry  eBooks & eLearning

Posted by Bayron at Jan. 31, 2015
Food Chemistry

Food Chemistry (Food Science and Technology) by Hong Lin, Dongfeng Wang, Jianqian Kan, Linwei Liu, Xiaoxing Zeng
English | 2012 | ISBN: 1619421259 | 370 pages | PDF | 18 MB

Foodinformatics: Applications of Chemical Information to Food Chemistry  eBooks & eLearning

Posted by arundhati at Jan. 10, 2015
Foodinformatics: Applications of Chemical Information to Food Chemistry

Karina Martinez-Mayorga, José Luis Medina-Franco, "Foodinformatics: Applications of Chemical Information to Food Chemistry"
2014 | ISBN-10: 3319102257 | 264 pages | PDF | 9 MB

Food Chemistry, Third Edition (Food Science and Technology) by Owen R. Fennema  eBooks & eLearning

Posted by tanas.olesya at Dec. 13, 2014
Food Chemistry, Third Edition (Food Science and Technology) by Owen R. Fennema

Food Chemistry, Third Edition (Food Science and Technology) by Owen R. Fennema
English | June 21, 1996 | ISBN: 0824796918 | 1262 pages | PDF | 47 MB

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."