標(biāo)題: Titlebook: Handbook of Food Chemistry; Peter Chi Keung Cheung,Bhavbhuti M. Mehta Reference work 2015 Springer-Verlag GmbH Germany 2015 Culinary Chemi [打印本頁(yè)] 作者: corrode 時(shí)間: 2025-3-21 16:15
書(shū)目名稱(chēng)Handbook of Food Chemistry影響因子(影響力)
書(shū)目名稱(chēng)Handbook of Food Chemistry影響因子(影響力)學(xué)科排名
書(shū)目名稱(chēng)Handbook of Food Chemistry網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱(chēng)Handbook of Food Chemistry網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱(chēng)Handbook of Food Chemistry被引頻次
書(shū)目名稱(chēng)Handbook of Food Chemistry被引頻次學(xué)科排名
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書(shū)目名稱(chēng)Handbook of Food Chemistry讀者反饋
書(shū)目名稱(chēng)Handbook of Food Chemistry讀者反饋學(xué)科排名
作者: 議程 時(shí)間: 2025-3-21 20:55
https://doi.org/10.1007/978-3-662-29443-7tunities and challenges for the food industry to develop healthier cereal products through utilizing novel ingredients and improving processing technologies. This book chapter offers a good review of chemical compositions of different cereal grains, processing technologies applied to produce various作者: 中子 時(shí)間: 2025-3-22 01:05
Zur Frage der Unf?lle im Bergbaufood that does not increase serum cholesterol which fits well into high-protein low-carbohydrate diets. The egg is considered as nature’s most perfect food containing excellent source of protein of high biological value, high ratio of unsaturated fatty acids to saturated fatty acids, and excellent s作者: avulsion 時(shí)間: 2025-3-22 07:34
https://doi.org/10.1007/978-3-7091-3976-9pared to that in mammals with the exception of vitamins A, D, and B.. Fish enzymes obtained from fish offal and discards from the fishery industry are relevant owing to their applications to other food industries besides fisheries. Finally, a huge number of nutraceuticals from fish are being researc作者: homocysteine 時(shí)間: 2025-3-22 09:47 作者: attenuate 時(shí)間: 2025-3-22 14:27 作者: Iniquitous 時(shí)間: 2025-3-22 20:52 作者: 柱廊 時(shí)間: 2025-3-22 23:43 作者: Engaged 時(shí)間: 2025-3-23 03:08 作者: corpus-callosum 時(shí)間: 2025-3-23 07:28
Chemical Composition of Food Products from Genetically Modified Organismsh a brief explanation of how the food safety assessment would be undertaken in each case. The focus in this chapter is on the chemical compositions of crops as these form the center of international research activities, and to a lesser extent on animals and microorganisms.作者: Mechanics 時(shí)間: 2025-3-23 10:02 作者: 難解 時(shí)間: 2025-3-23 16:06 作者: Chauvinistic 時(shí)間: 2025-3-23 18:53
Chemical Composition of Fat and Oil Productscomposition of fats and oils and how these compositions affect the functional properties of fats and oils in foods. The focus will remain on the most economically and commercially important fats and oils that are widely used as or in food products.作者: Mercantile 時(shí)間: 2025-3-24 01:54 作者: 群居男女 時(shí)間: 2025-3-24 05:12 作者: 察覺(jué) 時(shí)間: 2025-3-24 07:35 作者: alcoholism 時(shí)間: 2025-3-24 12:40
Springer-Verlag GmbH Germany 2015作者: allude 時(shí)間: 2025-3-24 15:44 作者: Palliation 時(shí)間: 2025-3-24 19:20 作者: Pathogen 時(shí)間: 2025-3-25 01:06 作者: 油氈 時(shí)間: 2025-3-25 04:02
g areas such as functional foods and nutraceuticals, unconveThis handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the 作者: 疼死我了 時(shí)間: 2025-3-25 10:37 作者: lambaste 時(shí)間: 2025-3-25 14:45 作者: engender 時(shí)間: 2025-3-25 18:02 作者: 皺痕 時(shí)間: 2025-3-25 21:27 作者: GLEAN 時(shí)間: 2025-3-26 03:22 作者: Diaphragm 時(shí)間: 2025-3-26 07:41 作者: URN 時(shí)間: 2025-3-26 08:37 作者: 允許 時(shí)間: 2025-3-26 13:47
General Properties of Minor Food Componentstion as part of an enzyme cofactor; without them, the enzyme would be ineffective as a biocatalyst. This chapter focuses on vitamins and mineral classification, their chemical properties and stability, and their functional properties in food.作者: 壓碎 時(shí)間: 2025-3-26 18:43 作者: 構(gòu)成 時(shí)間: 2025-3-26 23:53 作者: dermatomyositis 時(shí)間: 2025-3-27 03:30
Chemical Composition of Beverages and Drinksteins), minerals, vitamins, ethanol (for alcoholic beverages), carbon dioxide (for carbonated drinks), and preservatives. General relationships between chemical content and methods of processing are emphasized for several key beverages.作者: 親屬 時(shí)間: 2025-3-27 09:01 作者: faucet 時(shí)間: 2025-3-27 11:40
https://doi.org/10.1007/978-3-662-31490-6, specific gravity, temperature, viscosity, and other aspects of liquids. Wet chemistry is usually qualitative. Qualitative means to determine the presence of a specific chemical rather than the exact amount. Some quantitative techniques are used in wet chemistry, and they occur as gravimetric (weighing) and volumetric analysis (measuring).作者: 群島 時(shí)間: 2025-3-27 15:41 作者: 約會(huì) 時(shí)間: 2025-3-27 18:50 作者: A精確的 時(shí)間: 2025-3-27 22:28
Chemical Composition of Bakery Productsnsumption, other bakery products include cookies, cakes and muffins, croissants, and pastries. An overview about the chemical composition of cereals and cereals products, as well as their role in human nutrition and health, is presented.作者: 雄辯 時(shí)間: 2025-3-28 02:13
Overview of Food Chemistryes based on modern chemistry and biochemistry. Its recent advances are mainly in the chemical aspects of food components and additives in the areas related to food quality and safety. The future development of food chemistry will be expanded into the field of functional foods and nutraceuticals.作者: 砍伐 時(shí)間: 2025-3-28 08:40
General Properties of Major Food Componentsrate, and enzyme. Each component has its own physical and chemical characteristics which contribute to the final properties of food products. This chapter focuses on the structure, physicochemical properties, and functionality of water, lipid, protein, carbohydrate, and enzyme.作者: 哎呦 時(shí)間: 2025-3-28 13:32
Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Procies and some of their conventional applications. Updates from relevant recent studies are included. Other additives such as flavorings, sweeteners, acidulants, food colorants, starches, emulsifiers, and hydrocolloids are discussed in ..”作者: 遺傳 時(shí)間: 2025-3-28 18:14 作者: decode 時(shí)間: 2025-3-28 20:00 作者: 有毒 時(shí)間: 2025-3-28 23:03 作者: 貝雷帽 時(shí)間: 2025-3-29 03:42 作者: 撕裂皮肉 時(shí)間: 2025-3-29 10:11 作者: BRACE 時(shí)間: 2025-3-29 13:11
https://doi.org/10.1007/978-3-662-31490-6 guarantees the safety, quality, and traceability of foods in coherence with law and consumers’ demands. The old methods used at the beginning of the twentieth century called as “wet chemistry” have improved the current powerful instrumental techniques used in food laboratories. In addition to moder作者: 制定 時(shí)間: 2025-3-29 16:56 作者: invade 時(shí)間: 2025-3-29 21:13
https://doi.org/10.1007/978-3-663-07625-4ious compounds in foods during storage and processing. While traditional methods are still used, most analysis involves the use of different instruments. This chapter is structured to provide a description of the information each technique can provide, a simple explanation of how it works and exampl作者: EXCEL 時(shí)間: 2025-3-30 02:15
https://doi.org/10.1007/978-3-662-29444-4 goods are still the main players in the human diet, although their worldwide contribution to dietary patterns is different. Regarding cereals’ role in the daily diet, three different categories could be considered worldwide: (i) cereals as staple/basis food, (ii) cereal-based goods as carriers of m作者: exigent 時(shí)間: 2025-3-30 06:23
https://doi.org/10.1007/978-3-662-39910-1er, soda water, soda pop, cola drinks, root beers, and tonic water), functional beverages (sports, health, energy, and relaxation drinks), and alcoholic beverages (wine, cider, beer, rice wine, spirits, and their flavorings). Major chemical constituents reviewed include pigments, colorants, carbohyd作者: Ataxia 時(shí)間: 2025-3-30 12:01
https://doi.org/10.1007/978-3-662-29443-7 cereal products available in the market include bread, cookies/biscuits, cakes, pasta, noodles, and extruded snacks and breakfast cereals. They are an important part of our daily diets and provide energy and essential nutrients for human health. Cereal grains contain starch and protein as the major作者: 切碎 時(shí)間: 2025-3-30 14:15 作者: Accrue 時(shí)間: 2025-3-30 16:58 作者: 失望未來(lái) 時(shí)間: 2025-3-30 22:56
https://doi.org/10.1007/978-3-7091-3976-9icronutrients are in general more abundant in aquatic animals and plants than mammalian meats or terrestrial vegetables. Since ancient times, fish and shellfish have been used as food, but only in the second period of the twentieth century has aquatic food gained enormous relevance. Chemical composi
