Food Chemistry

Food Chemistry  eBooks & eLearning

Posted by tanas.olesya at Oct. 12, 2016
Food Chemistry

Food Chemistry (New Chemistry) by David E. Newton
English | 30 Oct. 2007 | ISBN: 0816052778 | 225 Pages | PDF | 2 MB

Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. ""Food Chemistry"" offers a wealth of information on the field of altering foods for human consumption.
The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition 2nd Edition

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science) by Connie M. Weaver
English | Feb. 26, 2003 | ISBN: 0849312930 | 150 Pages | PDF | 15 MB

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project.

Food Chemistry  eBooks & eLearning

Posted by Bayron at Jan. 31, 2015
Food Chemistry

Food Chemistry (Food Science and Technology) by Hong Lin, Dongfeng Wang, Jianqian Kan, Linwei Liu, Xiaoxing Zeng
English | 2012 | ISBN: 1619421259 | 370 pages | PDF | 18 MB
Food Chemistry, Third Edition (Food Science and Technology) by Owen R. Fennema

Food Chemistry, Third Edition (Food Science and Technology) by Owen R. Fennema
English | June 21, 1996 | ISBN: 0824796918 | 1262 pages | PDF | 47 MB

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

Principles of Food Chemistry by John M. de Man [Repost]  

Posted by tanas.olesya at Nov. 17, 2014
Principles of Food Chemistry by John M. de Man [Repost]

Principles of Food Chemistry by John M. de Man
Springer; Third Edition | 1999 | English | ISBN: 083421234X | 460 pages | PDF | 18 MB

This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes.

Principles of Food Chemistry, 3rd edition  

Posted by tukotikko at Nov. 9, 2014
Principles of Food Chemistry, 3rd edition

Principles of Food Chemistry, 3rd edition By John M. deMan
2013 | 532 Pages | ISBN: 1461463890 | DJVU | 9 MB

Food Chemistry,4 Ed (repost)  

Posted by Veslefrikk at Jan. 19, 2014
Food Chemistry,4 Ed (repost)

Food Chemistry,4 Ed
Springer | 2009-02-01 | ISBN: 3540699333 | 1117 pages | PDF | 11,5 MB

Food Chemistry, 3rd edition  

Posted by enmoys at Sept. 24, 2013
Food Chemistry, 3rd edition

Food Chemistry, 3rd edition By H.-D. Belitz, W. Grosch, P. Schieberle, M.M. Burghagen
2004 | 1114 Pages | ISBN: 3540408177 , 3540408185 | PDF | 25 MB
Principles of Food Chemistry (Food Science Texts Series) by John M.de Man (Repost)

Principles of Food Chemistry (Food Science Texts Series) by John M.de Man (Repost)
Publisher: Springer | 3rd edition (February 1, 1999) | ISBN: 083421234X | Pages: 520 | PDF | 16.34 MB

This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors.

Handbook of Food Chemistry  eBooks & eLearning

Posted by Grev27 at Nov. 22, 2015
Handbook of Food Chemistry

Peter C. K. Cheung, Bhavbhuti M. Mehta, "Handbook of Food Chemistry"
English | ISBN: 364236604X | 2015 | PDF | 1173 pages | 26,7 MB