標(biāo)題: Titlebook: Essentials of Food Science; Vickie A. Vaclavik,Elizabeth W. Christian,Tad Camp Textbook 2021Latest edition The Editor(s) (if applicable) a [打印本頁] 作者: Flange 時間: 2025-3-21 18:59
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書目名稱Essentials of Food Science網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Essentials of Food Science被引頻次
書目名稱Essentials of Food Science被引頻次學(xué)科排名
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書目名稱Essentials of Food Science讀者反饋
書目名稱Essentials of Food Science讀者反饋學(xué)科排名
作者: Limited 時間: 2025-3-21 20:45
Water even though it contributes no calories to the diet. Water also greatly affects the texture of foods, as can be seen when comparing grapes and raisins (dried grapes), or fresh and wilted lettuce. It gives crisp texture or turgor to fruits and vegetables, and it also affects perception of the tendern作者: amphibian 時間: 2025-3-22 02:01 作者: 現(xiàn)實 時間: 2025-3-22 07:00
Proteins in Food: An Introduction shape, which enables it to carry out a specific function in a living cell. Proteins comprise the complex muscle system and the connective tissue network, and they are important as carriers in the blood system. All enzymes are proteins; enzymes are important as catalysts for many reactions (both des作者: 商業(yè)上 時間: 2025-3-22 09:15
Milk and Milk Productser, and contains some carbohydrates (lactose), vitamins, and minerals. Milk and milk products may be obtained from different species, such as goats and sheep, although the focus of this chapter is on . milk and milk products.作者: 震驚 時間: 2025-3-22 16:45 作者: 震驚 時間: 2025-3-22 18:55
Food Emulsions and Foamsey contain either water dispersed in oil or oil dispersed in water. These liquids do not normally mix, and so when present together, they exist as two separate layers. However, when an emulsion is formed, the liquids are mixed in such a way that a single layer is formed with droplets of one liquid d作者: Fulsome 時間: 2025-3-23 01:12
Sugars, Sweeteners, and Confections monosaccharides glucose and fructose. This chapter on sugars, sweeteners, and confections examines among other pertinent characteristics, the sources, roles, and properties of sugars, the various types of nutritive sweeteners, and sugar replacements added to foods. As well, confections and factors i作者: voluble 時間: 2025-3-23 04:42
Textbook 2021Latest editiono easily apply the information in the text to his or her cooking application...Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief Histor作者: Collision 時間: 2025-3-23 06:48 作者: 過分自信 時間: 2025-3-23 12:02 作者: absolve 時間: 2025-3-23 16:31
GrainsThroughout the world, there is a great variety of types and amounts of grain products that are consumed by individuals. Grain products are found also in animal feed. The World Health Organization (WHO) and many countries including the United States stress the . importance of grains as a foundation of a good diet.作者: 食料 時間: 2025-3-23 21:20 作者: convulsion 時間: 2025-3-24 00:51 作者: 遺產(chǎn) 時間: 2025-3-24 03:51
Dong Yue,Huifeng Zhang,Chunxia Doud stabilizers. They are constituents of plant tissue and are large, complex molecules whose exact nature is not certain. However, enough is known to understand some of their properties and to make use of their functional properties to produce convenience and special texture foods.作者: 有害處 時間: 2025-3-24 09:04 作者: 最后一個 時間: 2025-3-24 12:04
https://doi.org/10.1007/978-3-319-18299-5er, and contains some carbohydrates (lactose), vitamins, and minerals. Milk and milk products may be obtained from different species, such as goats and sheep, although the focus of this chapter is on . milk and milk products.作者: 冬眠 時間: 2025-3-24 15:45
Xavier Fernando,Ajmery Sultana,Lian Zhaorces of fats and oils may be animal, vegetable, or marine that may be manufactured in some combination in industrial processing. . appear solid at room temperature, whereas . are liquid at room temperature.作者: 放縱 時間: 2025-3-24 20:41
Cooperative Stochastic Differential Gamesey contain either water dispersed in oil or oil dispersed in water. These liquids do not normally mix, and so when present together, they exist as two separate layers. However, when an emulsion is formed, the liquids are mixed in such a way that a single layer is formed with droplets of one liquid d作者: 征兵 時間: 2025-3-25 02:35
Nalan Gülpinar,Ber? Rustem,Stanislav ?akovi?monosaccharides glucose and fructose. This chapter on sugars, sweeteners, and confections examines among other pertinent characteristics, the sources, roles, and properties of sugars, the various types of nutritive sweeteners, and sugar replacements added to foods. As well, confections and factors i作者: harrow 時間: 2025-3-25 03:28
Vickie A. Vaclavik,Elizabeth W. Christian,Tad CampUses Choose My Plate, the new health guidelines from the USDA.Major updates to chapters on food processing作者: SMART 時間: 2025-3-25 09:47
Food Science Text Serieshttp://image.papertrans.cn/e/image/315640.jpg作者: notice 時間: 2025-3-25 12:04
978-3-030-46813-2The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: 鋼盔 時間: 2025-3-25 17:01
Essentials of Food Science978-3-030-46814-9Series ISSN 1572-0330 Series E-ISSN 2214-7799 作者: 讓步 時間: 2025-3-25 23:47
https://doi.org/10.1007/978-3-030-46814-9Choose My Plate; Food Safety Modernization Act; functional foods; food additives; food packaging作者: 線 時間: 2025-3-26 02:56
Michael D. Intriligator,Urs Luterbacherrer, who wants to gain as wide a share of the market for the product as possible. Quality is difficult to define precisely, though it refers to the degree of excellence of a food and includes all the characteristics of a food which are significant and make the food acceptable.作者: 千篇一律 時間: 2025-3-26 07:44
Dong Yue,Huifeng Zhang,Chunxia Doud stabilizers. They are constituents of plant tissue and are large, complex molecules whose exact nature is not certain. However, enough is known to understand some of their properties and to make use of their functional properties to produce convenience and special texture foods.作者: ascetic 時間: 2025-3-26 11:26 作者: restrain 時間: 2025-3-26 16:31
https://doi.org/10.1007/978-3-319-18299-5er, and contains some carbohydrates (lactose), vitamins, and minerals. Milk and milk products may be obtained from different species, such as goats and sheep, although the focus of this chapter is on . milk and milk products.作者: 溫和女孩 時間: 2025-3-26 17:37 作者: 死貓他燒焦 時間: 2025-3-27 00:05 作者: champaign 時間: 2025-3-27 02:47 作者: 漸變 時間: 2025-3-27 07:14
Proteins in Food: An Introduction shape, which enables it to carry out a specific function in a living cell. Proteins comprise the complex muscle system and the connective tissue network, and they are important as carriers in the blood system. All enzymes are proteins; enzymes are important as catalysts for many reactions (both desirable and undesirable) in foods.作者: Orthodontics 時間: 2025-3-27 13:26 作者: wreathe 時間: 2025-3-27 16:37 作者: sperse 時間: 2025-3-27 20:29
1572-0330 l of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student...This latest edition includes new discussions of food quality and new作者: CROW 時間: 2025-3-27 22:29
Decentralized Optimal Resource Allocation, (dried grapes), or fresh and wilted lettuce. It gives crisp texture or turgor to fruits and vegetables, and it also affects perception of the tenderness of meat. For some food products, such as potato chips, salt, or sugar, lack of water is an important aspect of their quality, and keeping water . of such foods is important to maintain quality.作者: 抵消 時間: 2025-3-28 04:50 作者: 草率男 時間: 2025-3-28 08:07
Water (dried grapes), or fresh and wilted lettuce. It gives crisp texture or turgor to fruits and vegetables, and it also affects perception of the tenderness of meat. For some food products, such as potato chips, salt, or sugar, lack of water is an important aspect of their quality, and keeping water . of such foods is important to maintain quality.作者: 瑣事 時間: 2025-3-28 13:40 作者: Watemelon 時間: 2025-3-28 16:11 作者: 濃縮 時間: 2025-3-28 18:50
Food Emulsions and Foamsispersed within the another. Food emulsions need to be stable; if they are not, the oil and water will separate out. Stability is usually achieved by adding a suitable emulsifier. In some cases, a stabilizing agent is also required.作者: 大廳 時間: 2025-3-29 01:02
