Food Chemistry

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

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

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."

Principles of Food Chemistry by John M. de Man [Repost]  

Posted by tanas.olesya at Nov. 17, 2014
Principles of Food Chemistry by John M. de Man [Repost]

Principles of Food Chemistry by John M. de Man
Springer; Third Edition | 1999 | English | ISBN: 083421234X | 460 pages | PDF | 18 MB

This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes.

Principles of Food Chemistry, 3rd edition  

Posted by tukotikko at Nov. 9, 2014
Principles of Food Chemistry, 3rd edition

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

Food Chemistry, 3rd edition (Repost)  

Posted by tukotikko at Oct. 18, 2014
Food Chemistry, 3rd edition (Repost)

Food Chemistry, 3rd edition By H.-D. Belitz, W. Grosch, P. Schieberle, M.M. Burghagen
2004 | 1114 Pages | ISBN: 3540408177 , 3540408185 | PDF | 25 MB

Vitamin E: Food Chemistry, Composition, and Analysis  

Posted by DZ123 at Oct. 12, 2014
Vitamin E: Food Chemistry, Composition, and Analysis

Ronald R. Eitenmiller, Junsoo Lee, "Vitamin E: Food Chemistry, Composition, and Analysis"
English | 2004 | ISBN: 0824706889 | PDF | pages: 526 | 8,5 mb