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Chemistry and Biochemistry of Food

examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry;

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Food Biochemistry

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Food Processing, Biochemistry and Agriculture

Food Processing, Biochemistry and Agriculture discusses the basics of the food processing industry such as the importance and history;

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Advances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and;

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Fermented Foods, Part I: Biochemistry and Biotechnology

fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the;

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Human Milk Biochemistry and Infant Formula Manufacturing Technology

book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.;

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Biochemistry Manual

Biochemistry is the science which deals with the chemical composition, the synthesis, the degradation and interaction of compounds found;

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Food Microbiology Research Trends

, genetics, biochemistry, and behaviour of micro-organisms; effects of preservatives, processes, and packaging systems on the microbiology of foods;

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Experimental Biochemistry

Experimental Biochemistry: A Student Companion is a purpose-oriented, practical laboratory manual for students pursuing biochemistry as a;

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New Developments in Food Microbiology Research

, genetics, biochemistry, and behaviour of microorganisms that are either used to make foods or that represent safety or quality problems; effects;

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Food Frying

sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific;

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Molecular Techniques in Food Biology

. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food;

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Tropical Food Science

, food chemistry and biochemistry. It also discusses the tropical food science from the global perspective, its geography and climate. The;

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Wild Plants, Mushrooms and Nuts

, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more;

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Fox and Cameron's Food Science, Nutrition & Health

eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food;

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Fox and Cameron's Food Science, Nutrition & Health

eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food;

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Flavor

information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and;

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Human Milk Biochemistry and Infant Formula Manufacturing Technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology, Second Edition covers the history of bottle feeding, its;

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Biochemistry of Foods

biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science;

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Textbook of Biochemistry

Biochemistry is the study of the structure, composition, and chemical reactions of substances in living systems. Biochemistry became a;

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Handbook of Food Science and Technology

, engineering, physical sciences, biochemistry, chemistry and microbiology are used in order to get a detailed understanding of the nature of food and;

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Lipid Biochemistry

Since the publication of the first edition of this successful and popular book in 1970, the subject of lipid biochemistry has evolved;

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Nutritional Biochemistry

Nutritional Biochemistry takes a scientific approach to nutrition. It covers not just "whats"--nutritional requirements--but why they;

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Protein Biochemistry

This book on protein biochemistry explains themes related to protein bonding, protein folding and other similar protein dynamics that occur;

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Nutraceutical and Functional Food Components

chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the;

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Physical Biochemistry 2nd

given topic...This is a text to be welcomed by both teachers and students. BIOCHEMISTRY & MOLECULAR BIOLOGY EDUCATION (on the first edition;

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Pocket Dictionary of Food Safety

, handling, preparation, packaging, or serving of any food product as well as for anyone in biochemistry or biology educational programs inside and;

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