Abstract: A textbook and reference text for food industry technologists and researchers combines lecture material and laboratory experiments involving the major classes of foodstuffs and food additives. The chemistry of foodstuff classes is addressed relative to food composition…
This excellent text offers comprehensive treatment of the light-scattering properties of small, independent particles, covering both basic scattering theory and particular computations with different kinds of particles.
A guide providing a brief account of the main protein fractionation methods, with some simple theoretical and thermodynamic explanations of the events occurring, for students and researchers involved in the process of isolating an enzyme, from whatever source. A basic background…
by Mazza, G., Shi, John, Le Maguer, Marc
