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Título:
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Handbook of food science, technology, and engineering
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Autores:
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HUI, Y. H., Editor científico
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Tipo de documento:
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texto impreso
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Editorial:
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Boca Raton [ESTADOS UNIDOS] : CRC Press, 2006
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Otro editor:
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Nueva York [EEUU] : Taylor & Francis
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Colección:
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Food Science and Technology, num. 148
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ISBN/ISSN/DL:
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27973
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Dimensiones:
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ca. 500 p., v.1
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Langues:
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Inglés
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Clasificación:
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664 (Tecnología de alimentos)
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Clasificación:
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ALIMENTOS
ANÁLISIS
ANÁLISIS DE ALIMENTOS
INDUSTRIA ALIMENTARIA
MANUALES
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Resumen:
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§ Carbohydrate § Protein Determination in Food and Agriculture Systems § Protein Denaturation § Food Protein Functionalities § Chemistry and Biochemistry of Fats § Physical Properties of Fats § Water Soluble Vitamins § Fat Soluble Vitamins § Fundamental Characteristics of Water § Bioactive Amines Pigments in Plant Foods § Beverages, Carbonated § Muffins § Cereals § Legume § Asian Fermented Soybean Products § Vegetable § Fruits § Milk § Enzymes of Significance to Milk and Dairy Products § Meat Chemistry § Poultry § Fats and Oils § Fish Biology and Food Science § Edible Shellfish § Frozen Seafood: Production Description § The Application of Gene Technology in the Wine Industry § Analysis of the Chemical Composition of Foods § Spectroscopy Basics § Infrared and Raman Spectroscopy in Food Science § Application of Gas Chromatography to the Identification Foodborne Pathogens and Chemical Contaminants in Foods
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Nota de contenido:
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Volume 1 Food Science: Properties and products
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ISBN :
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1-57444-551-0
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