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  • Page z 128
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    Biochemistry Food & beverage technology

    Nutrition A Comprehensive Treatise: Vitamins, Nutrient, Requirements, and Food Selection: Vitamins, Nutrient, Requirements, and Food Selection

    George H. Beaton

    Elsevier Science, 1964 ISBN: 9780323145688
    Description:

    Nutrition, Volume II: Vitamins, Nutrient Requirements, and Food Selection focuses on the requirement, metabolism, and manifestations of deficiency of...

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    Biochemistry Food & beverage technology

    Nutrition A Comprehensive Treatise: Macronutrients and Nutrient Elements: Macronutrients and Nutrient Elements

    George H. Beaton

    Elsevier Science, 1964 ISBN: 9780323145763
    Description:

    Nutrition, Volume 1: Micronutrients and Nutrient Elements discusses the metabolism, requirements, and manifestations of deficiency of the individual...

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    Food & beverage technology

    Nutrition A Comprehensive Treaties

    George H. Beaton

    Elsevier Science, 1966 ISBN: 9780323153751
    Description:

    Nutritional Status: Assessment and Application, Volume III provides information pertinent to human nutrition, including maternal, infant, childhood...

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    Food & beverage technology

    Enzymes in Food Processing (1966)

    Gerald Reed

    Elsevier Science, 1966 ISBN: 9780323163071
    Description:

    Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes...

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    Food & beverage technology Organic chemistry

    Aliphatic Compounds: A Modern Comprehensive Treatise

    M. F. Ansell

    Elsevier Science, 1975 ISBN: 9780080880723
    Description:

    Aliphatic Compounds

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    Food & beverage technology

    Plant Polymeric Carbohydrates

    F Meuser

    D J Manners

    W Seibel

    Elsevier Science, 1987 ISBN: 9781845698430
    Description:

    The International Symposium on Plant Polymeric Carbohydrates, which was held as a satellite symposium of the International Carbohydrate Meeting, has...

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    Food & beverage technology

    Food Structure: Creation and Evaluation

    J. R. Mitchell

    J. M. V. Blanshard

    Elsevier Science, 1987 ISBN: 9781845698348
    Description:

    The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food...

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    Food & beverage technology

    Food Emulsions and Foams

    E. Dickinson

    Elsevier Science, 1987 ISBN: 9781845698300
    Description:

    This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins...

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    Food & beverage technology Organic chemistry

    Heterocyclic Compounds: A Modern Comprehensive Treatise

    Martin F. Ansell

    Elsevier Science, 1987 ISBN: 9780080880884
    Description:

    Heterocyclic Compounds

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    Food & beverage technology

    Physical Properties of Foods and Food Processing Systems

    M J Lewis

    Elsevier Science, 1990 ISBN: 9781845698423
    Description:

    This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and...

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