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Practical Applications of Physical Chemistry in Food Science and Technology

Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and;

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Food Carbohydrates

reaction principles, improved functional properties, and practical applications. Food Carbohydrates: Chemistry, Physical Properties and;

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Understanding Food Science and Technology, International Edition

UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY, International Edition is a comprehensive introductory level text that provides thorough up-to;

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Advances in Food Science and Technology, Volume 1

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such;

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Food Physics: Physical Properties - Measurement and Applications

students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the;

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Carbohydrate Chemistry for Food Scientists

learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono;

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Food Science and the Culinary Arts

and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole;

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Handbook of Food Science and Technology

, engineering, physical sciences, biochemistry, chemistry and microbiology are used in order to get a detailed understanding of the nature of food and;

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An Introduction to the Physical Chemistry of Food

highlight the practical applications of physical chemistry in food science.;

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Pathways to Modern Physical Chemistry

Pathways to Modern Physical Chemistry: An Engineering Approach with Multidisciplinary Applications focuses on recent trends and takes a;

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Pathways to Modern Physical Chemistry

Pathways to Modern Physical Chemistry: An Engineering Approach with Multidisciplinary Applications focuses on recent trends and takes a;

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Food Science and Technology

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry;

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Handbook on Applications of Ultrasound

chemical reactions and yields. Sonochemistry-the chemical effects and applications of ultrasonic waves-and sustainable (green) chemistry both aim;

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Physical Chemistry for Engineering and Applied Sciences

This new volume, Physical Chemistry for Engineering and Applied Sciences: Theoretical and Methodological Implications, introduces readers;

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Physical Chemistry for Engineering and Applied Sciences

This new volume, Physical Chemistry for Engineering and Applied Sciences: Theoretical and Methodological Implications, introduces readers;

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Elastomer Technology Handbook

, chemical and physical property characterization, polymerization chemistry, rubber processing and fabrication methods, and rheological;

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Packaging Technology and Engineering

Covers chemistry, physics, engineering, and therapeutic aspects of packaging-universal to pharmaceutical, medical, and food applications;

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Food Chemistry: A Laboratory Manual

sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry;

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Theoretical Models and Experimental Approaches in Physical Chemistry

This new volume presents an up-to-date review of modern materials and physical chemistry concepts, issues, and recent advances in the field;

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Theoretical Models and Experimental Approaches in Physical Chemistry

This new volume presents an up-to-date review of modern materials and physical chemistry concepts, issues, and recent advances in the field;

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Physical Science

Technology boxes that offer practical applications. Physical Science: What the Technology Professional Needs to Know features: * Crucial topics;

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Handbook of Molecular Gastronomy

creativity and the art of cooking. Features: Gives A-Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as;

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Food Science and Engineering

chemistry, food physical chemistry, food microbiology, food preservation, etc. This book elucidates the concepts and innovative models around;

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Food Engineering

food products and new techniques of manufacturing these products. Some of the disciplines related to this subject are food technology, food;

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Cold Plasma in Food and Agriculture

technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food;

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Microstructural Principles of Food Processing and Engineering

interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to;

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Quinoa

Quinoa: Chemistry and Technology provides an overview of the chemistry, processing, and technology of quinoa grain and its components;

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