Uses

High pressure food science, bioscience and chemistry

0 Type: Book

Chromatography: fundamentals and applications of chromatography a…

by Heftmann, Erich

0 Type: Book

Food irradiation: principles and applications

by Molins, Ricardo A.

0 Type: Book

Soy protein products: characteristics, nutritional aspects, and utiliza…

by Endres, Joseph G.

0 Type: Book

Proceedings of the International Symposium on Natural Antioxidants: molecular mechanisms and health effects

by Packer, L., Traber, M. G., Xin, W.

0 Type: Book

The quick guide to wild edible plants: easy to pick, easy to prepare

by Musselman, Lytton John, Wiggins, Harold J.

0 Type: Book

Fungi as biocontrol agents: progress, problems and potential

by Jackson, C., Magan, N., Butt, T. M.

0 Type: Book

Cassava: biology, production, and utilization

by Hillocks, R. J., Thresh, J. M., Bellotti, A. C.

0 Type: Book

Starch. Chemistry and technology. 2.ed

by Whistler, R. L., BeMiller, J. N., Paschall, E. F.

0 Type: Book

Starch: chemistry and technology

by BeMiller, James N., Whistler, Roy L., Paschall, Eugene F.

0 Type: Book

Transgenic plants: Engineering and utilization

by Kung, Shain-dow, Wu, Ray

0 Type: Book

Gene silencing by RNA interference: technology and application

by Sohail, Muhammad

0 Type: Book

Calorimetry in food processing: analysis and design of food systems

by Kaletunç, Gönül

fromIFT Press series

0 Type: Book

Calorimetry in Food Processing: Analysis and Design of Food Systems" introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitio…