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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

second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and;

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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

performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing;

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Food Flavor and Chemistry

: Explorations into the 21st Century will be of interest to a broad spectrum of workers advancing flavor chemistry, food product research and development;

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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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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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Soft Chemistry and Food Fermentation

stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods;

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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

standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined;

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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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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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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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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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Mechanism and Theory in Food Chemistry, Second Edition

text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother;

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Practical Applications of Physical Chemistry in Food Science and Technology

chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional 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 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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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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Introduction to Food Engineering

, analyses and upholds the pillars of this discipline and its utmost significance in modern times. Those in search of information to further their;

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Chemistry for Pharmacy Students General, Organic and Natural Product Chemistry

dealing with drug discovery and development, and natural product chemistry. Provides a student-friendly introduction to the main areas;

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Understanding the Science of Food

text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes;

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