Author: Ronald S. KirkPublisher:
ISBN: 9789682612640
Category : Egan, Harold
Languages : es
Pages : 777
Book Description
Composición y análisis de alimentos de Pearson
Author: Ronald S. KirkPublisher:
ISBN: 9789682612640
Category : Egan, Harold
Languages : es
Pages : 777
Book Description
Análisis químico de los alimentos de Pearson
Author: Harold EganPublisher:
ISBN: 9789682607349
Category :
Languages : es
Pages : 586
Book Description
Técnicas de laboratorio para el análisis de alimentos
Author: D. PearsonTecnicas de laboratorio para el analisis de alimentos
Author: D. PearsonPublisher:
ISBN:
Category :
Languages : es
Pages : 331
Book Description
Tecnicas de laboratorio para el analisis de alimentos.
Functional Properties of Traditional Foods
Author: Kristberg KristbergssonPublisher: Springer
ISBN: 1489976620
Category : Technology & Engineering
Languages : en
Pages : 396
Book Description
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
PRINCIPIOS B?SICOS DE BROMATOLOG?A PARA ESTUDIANTES DE NUTRICI?N
Author: Alma Rosa Del Angel MezaPublisher: Palibrio
ISBN: 146336136X
Category : Science
Languages : en
Pages : 341
Book Description
El objetivo de este libro es presentar los métodos del análisis de alimentos más comunes y de mayor interés para el estudiante de nutrición, orientándolo principalmente al análisis químico a través del desarrollo de técnicas analíticas con las que pueden obtenerse resultados reproducibles y en las que se ha limitado la dependencia de costosos equipos de investigación, sin menoscabo de la calidad del análisis. Las técnicas empleadas infieren el desarrollo de procedimientos del tipo gravimétrico y volumétrico en general con los que se pretende que el estudiante se interese en continuar con la investigación de los métodos instrumentales.
Pearson's Composition and Analysis of Foods
Author: Ronald S. KirkPublisher: Addison-Wesley Longman Limited
ISBN: 9780582409101
Category : Technology & Engineering
Languages : en
Pages : 708
Book Description
This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.
Pearson's Composition and Analysis of Foods
Author: A Chef's Guide to Gelling, Thickening, and Emulsifying Agents
Author: Alicia FoundationPublisher: CRC Press
ISBN: 1040055648
Category : Technology & Engineering
Languages : en
Pages : 362
Book Description
The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alicia Foundation, the culinary research center driven by famed
The Chemical Analysis of Foods
Author: David PearsonPublisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 600
Book Description
General methods for additives and contaminants. Sugar and preserves. Fruits and vegetable products. Cereal and flour. Sarch products. beverages and chocolate. herbs and spices. fermentation products. flesh foods. table jellies. Dairy products. oil and fats. Miscelaneous.