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Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2020-06-05
Total Pages: 1159
ISBN-13: 1948436183
DOWNLOAD EBOOKOne of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2020-05-02
Total Pages: 869
ISBN-13: 1948436167
DOWNLOAD EBOOKThe world's most comprehensive, well-documented, and well illustrated book on this subject. With extensive subject and geographic index. 166 photographs and illustrations - many color. Free of charge in digital PDF format on Google Books
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2020-09-27
Total Pages: 944
ISBN-13: 1948436272
DOWNLOAD EBOOKThe world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 115 photographs and illustrations - many color. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Published: 2017-09-30
Total Pages: 1189
ISBN-13: 1928914969
DOWNLOAD EBOOKThe world's most comprehensive, well documented. and well illustrated book on this subject. With extensive subject and geographical index. 345 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author: William P Edwards
Publisher: Royal Society of Chemistry
Published: 2015-10-09
Total Pages: 274
ISBN-13: 1782626301
DOWNLOAD EBOOKEver wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Author: N. Shakuntala Manay
Publisher: New Age International
Published: 2008
Total Pages: 29
ISBN-13: 8122422152
DOWNLOAD EBOOKAuthor: Frank Gunstone
Publisher: John Wiley & Sons
Published: 2009-02-12
Total Pages: 304
ISBN-13: 1405150025
DOWNLOAD EBOOKThe three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.
Author: Rose Arny
Publisher:
Published: 1996-10
Total Pages: 1592
ISBN-13:
DOWNLOAD EBOOKAuthor: J.K. Ransley
Publisher: Springer Science & Business Media
Published: 2001-07-17
Total Pages: 220
ISBN-13: 9783540417378
DOWNLOAD EBOOKConsumer interest in diet and nutritional supplements is increasing dramatically. Patients and members of the public are seeking advice from health professionals, nutritionists and food scientists. This book is designed to meet the needs of those professionals who are called upon to advise patients and the general public. It provides also a valuable text for those who are researchers or decision makers in the food and pharmaceutical industries. The text presents a thorough account of this topical subject and enables the reader to appreciate the functions of nutrients in health and common disease states, to understand the current debates over the roles of nutrients and supplements in the diet, and to answer those questions frequently asked by patients and consumers.
Author: P. F. Fox
Publisher: Springer
Published: 2015-06-19
Total Pages: 598
ISBN-13: 3319148923
DOWNLOAD EBOOKThis book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
