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Introduction to Food Chemistry

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food;

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Introduction to Food Chemistry

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food;

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Introduction to the Chemistry of Food

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides;

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Brown's Introduction to Organic Chemistry

Introduction to Organic Chemistry, 6th Global Edition provides an introduction to organic chemistry for students who require the;

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Food Proteins

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well;

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Introduction to Organic Chemistry

This text provides an introduction to organic chemistry for students who require the fundamentals of organic chemistry as a requirement for;

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The Chemistry of Food

food chemistry * Contains complete and fully up-to-date information on food chemistry, from structural features to applications;

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Cold Plasma in Food and Agriculture

>Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for;

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The Food Chemistry Laboratory

introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or;

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Food Flavor and Chemistry

development based on scientific research are presented as well as research that will lead to enhanced food quality. Food Flavor and Chemistry;

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Soft Chemistry and Food Fermentation

soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing;

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An Introduction to the Physical Chemistry of Food

chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model;

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Essentials of Food Chemistry

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and;

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Introductory Food Chemistry

Food chemistry is the study of the underlying properties of foods and food ingredients. It seeks to understand how chemical systems behave;

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Food Carbohydrate Chemistry

Not since Sugar Chemistry by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the;

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Food Chemistry: A Laboratory Manual

FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education;

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Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate;

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Mechanism and Theory in Food Chemistry, Second Edition

figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to;

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Food Chemistry

bodies. Food Chemistry offers a wealth of information on the field of altering foods for human consumption. After an introduction outlining;

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Food Science and Engineering

chemistry, food physical chemistry, food microbiology, food preservation, etc. This book elucidates the concepts and innovative models around;

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Chemical Changes in Food During Processing

tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food;

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Practical Applications of Physical Chemistry in Food Science and Technology

Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and;

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Recent Advances in Food and Flavor Chemistry

forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years;

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Food, Energy, and Water

development? For chemists to accept the idea that environmental quality and economic prosperity can be intertwined, the concept of the food-energy;

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Advances in Food Science and Technology, Volume 1

chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.;

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Introduction to Food Engineering

Food engineering is an interdisciplinary field, which combines diverse aspects of microbiology, applied physical sciences, chemistry and;

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Introduction to Applied Colloid and Surface Chemistry

Colloid and Surface Chemistry is a subject of immense importance and implications both to our everyday life and numerous industrial sectors;

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