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Food Carbohydrate Chemistry - Wrolstad, Ronald E.
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Wrolstad, Ronald E.:
Food Carbohydrate Chemistry - Paperback

ISBN: 9780813826653

[ED: Softcover], [PU: BLACKWELL PUBL / Wiley, John, & Sons, Inc], Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods taste properties and non-enzymic browning reactions the nutritional roles of carbohydrates from a food chemist's perspective basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides. Versandfertig in 2-4 Wochen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, offene Rechnung (Vorkasse vorbehalten)

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Food Carbohydrate Chemistry - Ronald E. Wrolstad
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Ronald E. Wrolstad:
Food Carbohydrate Chemistry - new book

ISBN: 9780813826653

ID: 978081382665

Not since Sugar Chemistry by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist''s perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features.Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides. Ronald E. Wrolstad, Books, Science and Nature, Food Carbohydrate Chemistry Books>Science and Nature, Wiley

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Food Carbohydrate Chemistry - Wrolstad, Ronald
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Wrolstad, Ronald:
Food Carbohydrate Chemistry - used book

1975, ISBN: 9780813826653

ID: 3430105

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features.Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for andpredict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides. Food Carbohydrate Chemistry Wrolstad, Ronald, Wiley-Blackwell

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Food Carbohydrate Chemistry - Wrolstad, Ronald E.
book is out-of-stock
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Wrolstad, Ronald E.:
Food Carbohydrate Chemistry - Paperback

2012, ISBN: 9780813826653

[ED: Taschenbuch], [PU: Wiley, J], Einband ist fingerfleckig bzw. hat einige leichte Kratzer, untere Kante des Einbands leicht bestoßen, sonst nahezu neuwertig und ungelesen, schneller Versand im Luftpolsterumschlag aus Deutschland., [SC: 1.50], leichte Gebrauchsspuren, privates Angebot, 230x153 mm, [GW: 399g]

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Food Carbohydrate Chemistry - Ronald E. Wrolstad
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Ronald E. Wrolstad:
Food Carbohydrate Chemistry - Paperback

2007, ISBN: 9780813826653

ID: 6524210

Softcover, Buch, [PU: Iowa State University Press]

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Details of the book

Details of the book - Food Carbohydrate Chemistry


EAN (ISBN-13): 9780813826653
ISBN (ISBN-10): 0813826659
Hardcover
Paperback
Publishing year: 2012
Publisher: Wiley John + Sons
217 Pages
Weight: 0,396 kg
Language: Englisch

Book in our database since 28.02.2007 01:36:08
Book found last time on 19.07.2017 15:15:08
ISBN/EAN: 0813826659

ISBN - alternate spelling:
0-8138-2665-9, 978-0-8138-2665-3


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