Artboard 33Artboard 16Artboard 18Artboard 13Artboard 42Artboard 21Artboard 4Artboard 5Artboard 45Artboard 22Artboard 7Artboard 42Artboard 23Artboard 12Artboard 28Artboard 17?Artboard 28Artboard 43Artboard 49Artboard 47Artboard 15Artboard 32Artboard 6Artboard 22Artboard 5Artboard 25Artboard 1Artboard 42Artboard 11Artboard 41Artboard 11Artboard 23Artboard 10Artboard 4Artboard 9Artboard 6Artboard 8Artboard 7Artboard 3Artboard 12Artboard 25Artboard 34Artboard 43Artboard 44Artboard 16Artboard 24Artboard 13Artboard 5Artboard 24Artboard 31Artboard 1Artboard 12Artboard 27Artboard 30Artboard 36Artboard 44Artboard 9Artboard 17Artboard 6Artboard 27Artboard 30Artboard 29Artboard 26Artboard 2Artboard 20Artboard 35Artboard 15Artboard 14Artboard 50Artboard 26Artboard 14Artboard 40Artboard 21Artboard 10Artboard 37Artboard 46Artboard 33Artboard 8
e-book

Functional Properties of Food Components (Cód: 9757484)

Pomeranz,Yeshajahu

ELSEVIER S&T

Ooops! Este produto não está mais a venda.
Mas não se preocupe, temos uma versão atualizada para você.

Ooopss! Este produto está fora de linha, mas temos outras opções para você.
Veja nossas sugestões abaixo!

R$ 212,60

em até 7x de R$ 30,37 sem juros

Total:

Em até 1x sem juros de


Crédito:
Boleto:
Cartão Saraiva:

Total:

Em até 7x sem juros de


Functional Properties of Food Components

R$212,60

Descrição

Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them'quot;'quot;tick'quot;'quot; in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing?
The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components.
This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.

Características

Peso 0.00 Kg
Produto sob encomenda Não
Marca ELSEVIER S&T
Número de Páginas 548 (aproximado)
Idioma 337
Acabamento e-book
Territorialidade Internacional
Formato Livro Digital Pdf
Gratuito Não
Proteção Drm Sim
Tamanho do Arquivo 60248
Início da Venda 02/12/2012
Código do Formato Pdf
Cód. Barras 9780323146364
Ano da Publicação 2012
AutorPomeranz,Yeshajahu