SEPARATE PAPERS- 77TH NATIONAL MEETING- AICHE.
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DOWNLOAD EBOOKAuthor: British Library. Lending Division
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Published: 1987
Total Pages: 634
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DOWNLOAD EBOOKAuthor: American Institute of Chemical Engineers
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Published: 1983
Total Pages:
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Publisher: Academic Press
Published: 1998-06-09
Total Pages: 319
ISBN-13: 0080567878
DOWNLOAD EBOOKAdvances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.This volume includes three thematic chapters: - The Role of Flavoring Substances in Food Allergy and Intolerance - The Use of Amino Acid Sequence Alignments to Assess Potential Allergenicity of Proteins Used in Genetically Modified Foods - Sequence Databases for Assessing the Potential Allergeniticity of Proteins Used in Transgenic Foods
Author: Scripps Institution of Oceanography. Library
Publisher:
Published: 1980
Total Pages: 726
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DOWNLOAD EBOOKAuthor: British Library. Document Supply Centre
Publisher:
Published: 1986
Total Pages: 1100
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DOWNLOAD EBOOKAuthor: Fito
Publisher: Elsevier
Published: 2013-10-22
Total Pages: 552
ISBN-13: 1483292665
DOWNLOAD EBOOKWater in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-V), held in Peniscola, Valencia, Spain, on November 8-14,1992. Organized into 31 chapters, each chapter representing the papers presented in the meeting, this book begins with a review of the theoretical aspects of hydration. Some chapters follow discussing the basic physical chemistry and links between hydration and solute interactions; computer modeling studies of the interaction of water with carbohydrates; and theories of liquid-glass transition. This book also describes the NMR imaging in the study of diffusion of water in foods, mechanical properties of frozen model solutions, and the role of water in biomembrane structures. Other chapters relate water to the methods of food preservation.
Author: Institution of Chemical Engineers (Great Britain)
Publisher: Institution
Published: 1985
Total Pages: 700
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