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Food Carbohydrate Chemistry - Ronald E. Wrolstad
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Ronald E. Wrolstad:

Food Carbohydrate Chemistry - Livres de poche

ISBN: 9780813826653

ID: 9780813826653

Not since `Sugar Chemistry` by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry , author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods taste properties and non-enzymic browning reactions the nutritional roles of carbohydrates from a food chemist s perspective basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry , upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides. Food Carbohydrate Chemistry: Not since `Sugar Chemistry` by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry , author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods taste properties and non-enzymic browning reactions the nutritional roles of carbohydrates from a food chemist s perspective basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry , upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides. Chemie / Lebensmittelchemie Lebensmittelchemie, Wiley John & Sons

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Food Carbohydrate Chemistry - Ronald E. Wrolstad
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Ronald E. Wrolstad:

Food Carbohydrate Chemistry - Livres de poche

2012, ISBN: 9780813826653

Edition reliée, ID: 40144097

New York, NY, U.S.A.: John Wiley & Sons, Incorporated. Very Good/Good. 1974. Third Edition. Cloth. 8vo - over 7¾" - 9¾" tall 0471549681 Hardback A volume in the Electrochemical Society Series.This is an up-to-date state-of-the-art summary of the principles and practice of electroplating and metal finishing from the chemical point of view. It provides a thorough background, at an intermediate level, on the present theory and practice in the plating of all common metals and allied subjects. In dealing with individual plating metals, each chapter considers such factors as principles, properties, solutions, control, maintainance, make-up, operating conditions, functions of ingredients and troubleshooting. The principles and practice of alloy plating are also considered, along with such topics as preparation for plating, plating on difficult substrates, including magnesium, aluminum, refactory metals, and nonconductors; testing of deposits; methods of control; stripping of deposits; and electroless plating. Conversion tables from metric to English, tables of constants, and other pertinent data are also provided This third edition has been almost entirely rewritten and should prove valuable to engineers, chemists, metallurgists, sales and technical service representatives, and workers and students just coming into the field. Some wear and tear to D/J. ., John Wiley & Sons, Incorporated, 1974, Wiley-Blackwell, 2012. Paperback. New. Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features"--Provided by publisher.SKU: MM-60242544; EAN: 9780813826653, Wiley-Blackwell, 2012

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Food Carbohydrate Chemistry - Wrolstad, Ronald
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Wrolstad, Ronald:
Food Carbohydrate Chemistry - livre d'occasion

1975

ISBN: 9780813826653

ID: 3430105

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features.Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for andpredict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides. Food Carbohydrate Chemistry Wrolstad, Ronald, Wiley-Blackwell

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Food Carbohydrate Chemistry - Ronald E. Wrolstad
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Ronald E. Wrolstad:
Food Carbohydrate Chemistry - Livres de poche

ISBN: 9780813826653

ID: 9780813826653

Food Carbohydrate Chemistry Food-Carbohydrate-Chemistry~~Ronald-E-Wrolstad Science/Tech>Engineering>Chemical Engr Paperback, Wiley

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Food Carbohydrate Chemistry - Wrolstad, Ronald E.
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Wrolstad, Ronald E.:
Food Carbohydrate Chemistry - nouveau livre

2012, ISBN: 0813826659

ID: A18793247

Leinen Chemie / Lebensmittelchemie, Lebensmittelchemie, mit Schutzumschlag neu, [PU:Wiley John + Sons]

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Détails sur le livre
Food Carbohydrate Chemistry
Auteur:

Wrolstad, Ronald E.

Titre:

Food Carbohydrate Chemistry

ISBN:

0813826659

Informations détaillées sur le livre - Food Carbohydrate Chemistry


EAN (ISBN-13): 9780813826653
ISBN (ISBN-10): 0813826659
Version reliée
Livre de poche
Date de parution: 2012
Editeur: Wiley John + Sons
217 Pages
Poids: 0,396 kg
Langue: Englisch

Livre dans la base de données depuis 28.02.2007 01:36:08
Livre trouvé récemment le 28.09.2016 22:15:04
ISBN/EAN: 0813826659

ISBN - Autres types d'écriture:
0-8138-2665-9, 978-0-8138-2665-3

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