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Books Books 1 - 10 of about 45 related to Food Chemistry.   

Principles of Food Chemistry

John M. deMan - Technology & Engineering - 2013 - 520 pages
This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention ...
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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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Flavour Science: Chapter 15. Molecular Insights into Off-Flavor Formation ...

Martin Steinhaus, Karin Thomas, Peter Schieberle - Science - 2013 - 742 pages
Application of a comparative aroma extract dilution analysis on a freshly prepared and a commercial pineapple juice suggested methional as the compound mainly responsible for ...
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Flavour Science: Chapter 31. Influence of the Manufacturing Process on ...

Stephanie Frank, Peter Schieberle - Science - 2013 - 742 pages
To see the effect of the manufacturing process on the aroma of red wine, key odorants in fresh Dornfelder grape juice and must as well as in young red wine and aged wine from ...
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Flavour Science: Chapter 24. Important Aroma Compounds in Salami and ...

Johanna K. Krei▀l, Christine M. Mayr, Kerstin S÷llner, Peter Schieberle - Science - 2013 - 742 pages
During the fermentation of salami, both added and endogenous microorganisms have an influence on the formation of desired or undesired compounds like odorants or biogenic ...
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Basic Food Chemistry

Frank Lee - Science - 2012 - 564 pages
Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly ...
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Food Chemistry, Third Edition

Owen R. Fennema - Technology & Engineering - 1996 - 1088 pages
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically ...
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