Chemical And Functional Properties Of Food Components
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Language: en
Pages: 546
Pages: 546
Type: BOOK - Published: 2006-10-25 - Publisher: CRC Press
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post har
Language: en
Pages: 506
Pages: 506
Type: BOOK - Published: 2001-06-22 - Publisher: CRC Press
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio
Language: en
Pages: 406
Pages: 406
Type: BOOK - Published: 2010-12-12 - Publisher: CRC Press
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content,
Language: en
Pages: 441
Pages: 441
Type: BOOK - Published: 2003-10-20 - Publisher: CRC Press
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international
Language: en
Pages: 324
Pages: 324
Type: BOOK - Published: 2006-11-29 - Publisher: CRC Press
Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers fr
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