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Books Books 1 - 10 of about 22 related to Food Chemistry.    

Food chemistry

Owen R. Fennema - Cooking - 1976 - 792 pages
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The Maillard reaction: recent advances in food and biomedical sciences

Erwin Schleicher, Peter Schieberle - Medical - 2008 - 340 pages
The Maillard reaction is at the crossroads of food and biomedical sciences: it contributes to the natural and normal aging of tissues, but, when accelerated, it contributes to ...
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Caffeinated Beverages: Health Benefits, Physiological Effects ..., Volume 754

Thomas H. Parliment, Chi-Tang Ho, Peter Schieberle - Medical - 2000 - 435 pages
This book presents recent advances in the flavor chemistry, physiological effects, and health benefits of caffeinated products. This forty chapter book discusses in depth the ...
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Principles of Food Chemistry

John M. deMan - Food - 2013 - 529 pages
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 ...
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Fennema's Food Chemistry, Fourth Edition

Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema - Technology & Engineering - 2007 - 1160 pages
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the ...
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Food: The Chemistry of Its Components

Tom P. Coultate - Technology & Engineering - 2002 - 432 pages
As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats ...
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