Tratado de nutrición
Chemistry and biochemistry of food
"This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry…
As a source of detailed information on the chemistry of food this book is without equal. This book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colors, flavors, v…
"Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of wate…
Food biochemistry and food processing
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professional…
Handbook of food analytical chemistry
In this book, a group of the most experienced and impartial experts explain what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these fo…
Magnetic resonance in food science: an exciting future
by Royal Society of Chemistry (Gran Bretanya), Webb, G. A., (Graham Alan), Belton, P. S., Renou, J. P., International Conference on Applications of Magnetic Resonance in Food Science, Clemont-Ferrand, França)
fromSpecial publication (Royal Society of Chemistry (Gran Breta…