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Introduction to the Physical Chemistry of Foods (repost)
Author: interes

Introduction to the Physical Chemistry of Foods by Christos Ritzoulis
English | 2013 | ISBN: 1466511753 | 224 Pages | PDF | 13.1 MB
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Introduction to the Physical Chemistry of Foods
Author: ksveta6

Introduction to the Physical Chemistry of Foods by Christos Ritzoulis
2013 | ISBN: 1466511753 | English | 224 Pages | PDF | 13.10 MB
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The Chemistry of Food
Author: Bayron

The Chemistry of Food by Jan Velíšek
English | 2014 | ISBN: 1118383842 | 1124 pages | EPUB | 114 MB
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An Introduction to the Physical Chemistry of Food
Author: interes

An Introduction to the Physical Chemistry of Food (Food Science Text Series) by John Coupland
English | 2014 | ISBN: 1493907603 | 182 pages | PDF | 13,3 MB

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. Details
An Introduction to the Physical Chemistry of Food
Author: naag

An Introduction to the Physical Chemistry of Food (Food Science Text Series) by John Coupland
English | 2014 | ISBN: 1493907603 | 182 pages | Epub (conv) | 2 MB
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The Chemistry of Food
Author: interes

The Chemistry of Food by Jan Velisek
English | 2014 | ISBN: 1118383842 | 1124 pages | PDF | 9,2 MB
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The Chemistry of Food
Author: ksveta6

The Chemistry of Food by Jan Velisek
2014 | ISBN: 1118383818 | English | 1124 pages | PDF | 11 MB
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The Chemistry of Food Additives and Preservatives
Author: interes

The Chemistry of Food Additives and Preservatives by Titus A. M. Msagati
English | 2012 | ISBN: 1118274148 | 336 pages | PDF | 3,1 MB

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. Details
Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra
Author: tvladb

Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra
Publisher: CRC Press; 1 edition (October 8, 2002) | ISBN: 0824793552 | Pages: 832 | PDF | 8.5 MB

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development. Details
Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)
Author: Underaglassmoon

Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)
Springer | Food Science & Nutrition | June 5, 2016 | ISBN-10: 3319333917 | 72 pages | pdf | 6.5 mb

Authors: Parisi, Salvatore, Barone, Caterina, Sharma, Ramesh Kumar
Introduces readers to the European Rapid Alert System for Food and Feed (RASFF)
Provides an accessible description of both chemical dangers and contaminants
Illustrates selected case studies for EU border rejections of food and feed, detailing the reasons
Contains a statistical evaluation of RASFF notifications in general, and specifically with regard to chemical contaminants
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