Chemical and functional properties of food components

Other Authors:	Sikorski, Zdzislaw E
Language:	English
Published:	Boca Raton, Fla.: CRC Press, 2002.
Series:	Chemical and functional properties of food components series
Subjects:	Food -- > Analysis Food -- > Composition

Similar Items

Cooking as a chemical reaction : culinary science with experiments
by: Ozilgen, Sebel

Food analysis

Food chemistry
by: Belitz, H.-D
Published: (2004)

Bioactive compounds in foods
Published: (2008)

Food chemistry
by: Belitz, H.-D
Published: (1999)

Food chemistry
by: Belitz, H.D
Published: (2009)

Food : the chemistry of its components
by: Coultate, T. P
Published: (2002)

Biosensors in food safety and quality : fundamentals and applications

Food engineering handbook : food process engineering

Fennema's food chemistry
Published: (2008)

Functional foods and biotechnology
Published: (2007)

Biocatalysis and biotechnology for functional foods and industrial products
Published: (2007)

Foods : experimental perspectives
by: McWilliams, Margaret
Published: (2008)

Essentials of food science
by: Vaclavik, Vickie
Published: (2008)

Phytosterols as functional food components and nutraceuticals
Published: (2004)

Microbiological testing in food safety management
Published: (2002)

Encyclopedia of food sciences and nutrition : editor-in-chief Benjamin Caballero, editors Luiz C Trugo, Paul M Finglas.
Published: (2003)

Dictionary of food compounds with CD-ROM : additives, flavors, and ingredients
Published: (2004)

Introduction to food biotechnology
by: Johnson-Green, Perry
Published: (2002)

Food colorants : chemical and functional properties
Published: (2008)

Functional food : market innovation
by: Khairunnisa Abd. Ghani
Published: (2009)

Separation of functional molecules in food by membrane technology

Food powders : physical properties, processing, and functionality
Published: (2005)

Isoflavones : chemistry, analysis, function and effects

Mechanism and theory in food chemistry
by: Wong, Dominic W.S
Published: (2018)

Introduction to the chemistry of food
by: Zeece, Michael

Release and bioavailability of nanoencapsulated food ingredients

Food chemistry : the role of additives, preservatives and adulteration

Principles of composite material mechanics
by: Gibson, Ronald F
Published: (2007)

The chemistry of printing inks and their electronics and medical applications
by: Fink, Johannes Karl

Food structure engineering and design for improved nutrition, health and wellbeing

Handbook of residue analytical methods for agrochemicals
Published: (2003)

Biotechnology in functional foods and nutraceuticals

Mushrooms as functional foods
Published: (2008)

Mechanics and analysis of composite materials
by: Vasiliev, Valery V
Published: (2001)

Handbook of food analysis instruments
Published: (2009)

Food chemistry
by: Chopra, H.K
Published: (2010)

Foods : experimental perspectives
by: McWilliams, Margaret
Published: (2017)

Chemometrics and authenticity of foods of plant origin

Essentials of food science
by: Vaclavik, Vickie A