標(biāo)題: Titlebook: Essentials of Food Science; Vickie A. Vaclavik,Elizabeth W. Christian Textbook 20144th edition Springer Science+Business Media, LLC, part [打印本頁(yè)] 作者: 即將過(guò)時(shí) 時(shí)間: 2025-3-21 19:22
書目名稱Essentials of Food Science影響因子(影響力)
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書目名稱Essentials of Food Science網(wǎng)絡(luò)公開度
書目名稱Essentials of Food Science網(wǎng)絡(luò)公開度學(xué)科排名
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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: Nonflammable 時(shí)間: 2025-3-21 20:18 作者: 獨(dú)特性 時(shí)間: 2025-3-22 01:27 作者: theta-waves 時(shí)間: 2025-3-22 05:54 作者: 六個(gè)才偏離 時(shí)間: 2025-3-22 09:15
Alexander I. Popov,Jean-Marie Lehnetable starches, eaten fresh or lightly processed, dried, pickled, or frozen. They impart their own characteristic flavor, color, and texture to diets, and undergo changes during storage and cooking. Ranked next to the cereal crops wheat, rice, and corn, potatoes are the most prolific vegetable crop grown for human consumption.作者: myelography 時(shí)間: 2025-3-22 14:02 作者: myelography 時(shí)間: 2025-3-22 19:45 作者: 無(wú)脊椎 時(shí)間: 2025-3-23 01:00
Closed-Loop Correction Strategies,and K. Sources 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: Coronary 時(shí)間: 2025-3-23 01:43 作者: 拋射物 時(shí)間: 2025-3-23 08:53
Pectins and Gums,d 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: mendacity 時(shí)間: 2025-3-23 13:20 作者: 某人 時(shí)間: 2025-3-23 15:09
Proteins in Food: An Introduction,r 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: 思考 時(shí)間: 2025-3-23 18:44 作者: 迅速飛過(guò) 時(shí)間: 2025-3-23 23:53
Fat and Oil Products,and K. Sources 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: 嘲弄 時(shí)間: 2025-3-24 04:27 作者: 打折 時(shí)間: 2025-3-24 07:15 作者: LUT 時(shí)間: 2025-3-24 14:15
V. A. Zakharov,G. D. Bukatov,Yu. I. YermakovMeat is the edible portion of mammals—the flesh of animals used for food. “Meat” may include rabbit, venison, and other game, as well as the . poultry and fish. The flesh from various animals may be used as food throughout the world.作者: creditor 時(shí)間: 2025-3-24 15:46 作者: 未完成 時(shí)間: 2025-3-24 19:25
Grains,Throughout the world, there is a great variety of types and amounts of grain products that are selected to be consumed by individuals. 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: itinerary 時(shí)間: 2025-3-24 23:37
Meat, Poultry, Fish, and Dry Beans,Meat is the edible portion of mammals—the flesh of animals used for food. “Meat” may include rabbit, venison, and other game, as well as the . poultry and fish. The flesh from various animals may be used as food throughout the world.作者: 劇本 時(shí)間: 2025-3-25 05:08
Coordinating Global Health Policy Responsesrer, 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 that are significant and that make the food acceptable.作者: Charlatan 時(shí)間: 2025-3-25 08:15 作者: 保守黨 時(shí)間: 2025-3-25 13:42
Coordinating Plans of Autonomous Agentsohydrate” has been used to classify all compounds with the general formula C.(H.O). as the hydrates of carbon. Important food carbohydrates include simple sugars, dextrins, starches, celluloses, hemicelluloses, pectins, and gums. They are an important source of energy or fiber in the diet, and they 作者: 木質(zhì) 時(shí)間: 2025-3-25 16:40
Coordination Chemistry of Cyclic Amidesd 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: 和平主義者 時(shí)間: 2025-3-25 20:34
Alexander I. Popov,Jean-Marie Lehnetable starches, eaten fresh or lightly processed, dried, pickled, or frozen. They impart their own characteristic flavor, color, and texture to diets, and undergo changes during storage and cooking. Ranked next to the cereal crops wheat, rice, and corn, potatoes are the most prolific vegetable crop作者: 比喻好 時(shí)間: 2025-3-26 03:36
Coordination Dynamics: Issues and Trendsr 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 de作者: Buttress 時(shí)間: 2025-3-26 04:44 作者: 諷刺滑稽戲劇 時(shí)間: 2025-3-26 08:57 作者: NICE 時(shí)間: 2025-3-26 16:22 作者: 檢查 時(shí)間: 2025-3-26 16:48 作者: 油膏 時(shí)間: 2025-3-27 00:25 作者: 修改 時(shí)間: 2025-3-27 01:18
https://doi.org/10.1007/978-1-4614-9138-5Choose My Plate; food science作者: STYX 時(shí)間: 2025-3-27 08:23 作者: cliche 時(shí)間: 2025-3-27 10:08
Food Science Text Serieshttp://image.papertrans.cn/e/image/315642.jpg作者: cochlea 時(shí)間: 2025-3-27 15:06 作者: Arteriography 時(shí)間: 2025-3-27 19:39
Food Emulsions and Foams,f one liquid dispersed within 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: lymphedema 時(shí)間: 2025-3-28 01:55 作者: neutralize 時(shí)間: 2025-3-28 05:19 作者: wreathe 時(shí)間: 2025-3-28 08:51 作者: Matrimony 時(shí)間: 2025-3-28 13:13 作者: 闖入 時(shí)間: 2025-3-28 17:30
Coordination of Sociotechnical Systemsteners, and sugar substitutes added to foods. As well, confections and factors influencing candy types are addressed. Sugar should be used sparingly in the diet, and depending on serum glucose and lipid goals, nutritive and nonnutritive sweetener intake should be individualized by consumers.作者: DAMN 時(shí)間: 2025-3-28 20:09 作者: 不可磨滅 時(shí)間: 2025-3-28 23:38 作者: Ceramic 時(shí)間: 2025-3-29 05:09 作者: 邪惡的你 時(shí)間: 2025-3-29 07:50 作者: 開玩笑 時(shí)間: 2025-3-29 13:59
Micha Strack,Michaela Kolbe,Margarete Boosf one liquid dispersed within 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: 多樣 時(shí)間: 2025-3-29 18:39
Evaluation of Food Quality,rer, 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 that are significant and that make the food acceptable.作者: violate 時(shí)間: 2025-3-29 21:18 作者: ASTER 時(shí)間: 2025-3-30 01:10 作者: 擴(kuò)大 時(shí)間: 2025-3-30 05:28 作者: LINE 時(shí)間: 2025-3-30 10:54 作者: 友好關(guān)系 時(shí)間: 2025-3-30 14:34 作者: 慢慢啃 時(shí)間: 2025-3-30 18:43 作者: SLING 時(shí)間: 2025-3-30 20:44 作者: Breach 時(shí)間: 2025-3-31 02:55
