Food Additives

Food Additives

A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate

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Showcases the latest research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes.

سب زمرہ:

Technique - Food Manufacturing

سال:

2002

اشاعت:

2nd ed., rev. and expanded

ناشر کتب:

Marcel Dekker

زبان:

english

صفحات:

953

ISBN 10:

0824793439

ISBN 13:

9780824793432

سیریز:

Food science and technology 116

فائل:

PDF, 24.86 MB

IPFS:

,

english, 2002

آن لائن پڑھیں

ڈاؤن لوڈ کریں (pdf, 24.86 MB)

میں تبدیلی جاری ہے۔

میں تبدیلی ناکام ہو گئی۔

آپ کو دلچسپی ہوسکتی ہے

Walstra Р., Geurts Т.J., Noomen А., Jellema А., Van Boekel М.А.J.S. — Dairy technology: Principles of Milk Properties and Processes. Part II: Processes

Persis Subramaniam, Peter Wareing — The Stability and Shelf Life of Food, Second Edition

Alexandru Grumezescu, Alina Maria Holban — The Science of Beverages, Volume 7 : Alcoholic Beverages

Ruth Winter — A Consumer's Dictionary of Food Additives

Ruth Winter — A Consumer's Dictionary of Food Additives

Committee on Food Chemicals Codex — Food Chemicals Codex

David L. B. Wetzel, George Charalambous — Instrumental Methods in Food and Beverage Analysis

Kay O’Donnell, Malcolm W. Kearsley — Sweeteners and Sugar Alternatives in Food Technology

Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon, Gideon Lack — Food Allergy: Adverse Reaction to Foods and Food Additives

David Steen, Philip Ashurst — Carbonated Soft Drinks: Formulation and Manufacture

Stanley P. Cauvain, Linda S. Young — Bakery food manufacture and quality: water control and effects

Y.H. Hui, Wai-Kit Nip, Leo M.L. Nollet PhD, Gopinadhan Paliyath Ph.D., Benjamin K. Simpson — Food Biochemistry And Food Processing

Zushe Yosef Blech — Kosher food production

David E. Newton — Food chemistry

P. Michael Davidson, John N. Sofos, A. Larry Branen — Antimicrobials in Food, Third Edition (Food Science and Technology, Volume 145)

Zacharias B. Maroulis, George D. Saravacos — Food Process Design

Stig Friberg, Kare Larsson, Johan Sjoblom — Food Emulsions

Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip — Handbook of frozen foods

Anilkumar G. Gaonkar, Andrew McPherson — Ingredient Interactions: Effects on Food Quality, Second Edition

Owen R. Fennema — Food Chemistry

Robert S. Igoe, Y.H. Hui — Dictionary of Food Ingredients

Vanee Komolprasert, Petra Turowski — Food Additives and Packaging

Catherine A Culver, Ronald E Wrolstad — Color Quality of Fresh and Processed Foods

Semih Otles, Semih Otles — Methods of Analysis of Food Components and Additives

Roger Wood, Lucy Foster, Andrew Damant, Pauline Key — Analytical methods for food additives

Y. H. Hui, Frank Sherkat — Handbook of food science, technology, and engineering

Martin R. Adams, Maurice O. Moss — Food microbiology

C FISHER, T SCOTT, Carolyn Fisher, T. Scott — Food flavours: biology and chemistry

R Self — Extraction of organic analytes from foods: a manual of methods

T.P. Coultate — Food

Titus A M Msagati — The chemistry of food additives and preservatives

Titus A. M. Msagati — Chemistry of Food Additives and Preservatives

Alam Zeb — Food Frying: Chemistry, Biochemistry, and Safety

Agrawal, Ashok K.; Goyal, Megh Raj — Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage

Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon — Food Allergy Adverse Reactions to Foods and Food Additives

Judith Evans — Frozen Food Science and Technology

Jim Smith, Lily Hong-Shum — Food Additives Data Book

Soojin Jun, Joseph M. Irudayaraj — Food Processing Operations Modeling Design and Analysis

Servet Gulum Sumnu, Serpil Sahin — Advances in deep-fat frying of foods

Maria M. Theron, J. F. Rykers Lues — Organic Acids and Food Preservation

Semih Otles — Methods of Analysis of Food Components and Additives, Second Edition (Chemical & Functional Properties of Food Components)

Ignacio Arana — Physical Properties of Foods: Novel Measurement Techniques and Applications

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