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Chemical and Functional Properties of Food Components Series
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Other > E-books
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Chemical and Functional Properties of Food Components Series {Updated at 2017.05.12}

This is a series of books in form of edited volumes regarding all aspects of food chemistry and its role in food quality and nutrition. Most of the chapters in each volume have the character of concise critical reviews. They present the actual state of knowledge based on the personal experience of the authors and the current state of published research in one particular area of food chemistry. In each volume both the mechanisms of reactions of the components in food systems in various conditions of storage and processing as applied in the industry, as well as their effects on the different quality attributes of the products are presented. The volumes are edited by experienced authors. The chapters are prepared by specialists in different aspects of the broad field of food science and nutrition, with emphasis of food biochemistry and chemistry, as well as knowledge of practical conditions applied in food storage and processing

Carcinogenic and Anticarcinogenic Food Components (2006).pdf6.96 MiB
Chemical and Biological Properties of Food Allergens (2009).pdf3.33 MiB
Chemical and Functional Properties of Food Components 2nd ed (2002).pdf2.47 MiB
Chemical and Functional Properties of Food Components 3rd ed (2006).pdf12.34 MiB
Chemical and Functional Properties of Food Lipids (2003).pdf6.52 MiB
Chemical and Functional Properties of Food Saccharides (2004).pdf5.76 MiB
Chemical, Biological, and Functional Aspects of Food Lipids 2nd ed (2011).pdf18.68 MiB
Environmental Effects on Seafood Availability, Safety and Quality (2011).pdf4.96 MiB
Fermentation - Effects on Food Properties (2012).pdf6.99 MiB
Food Colorants - Chemical and Functional Properties (2008).pdf11.69 MiB
Food Flavors - Chemical, Sensory and Technological Properties (2012).pdf14.6 MiB
Food Oxidants and Antioxidants - Chemical, Biological, and Functional Properties (2013).pdf8.38 MiB
Meat Quality - Genetic and Environmental Factors (2016).pdf44.57 MiB
Methods of Analysis of Food Components and Additives (2005).pdf9.12 MiB
Methods of Analysis of Food Components and Additives 2nd ed (2012).pdf8.92 MiB
Mineral Components in Foods (2007).pdf9.11 MiB
Toxins and Other Harmful Compounds in Foods (2017).pdf8.88 MiB
Toxins in Food (2005).pdf3.76 MiB