John R. Whitaker – författare
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17 produkter
Handbook of Food Enzymology
Av Dominic W.S. Wong, Alphons G. J. Voragen m. fl.
E-bok, 2002
8137 kr
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Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process …
Chemicals via Higher Plant Bioengineering
Av Fereidoon Shahidi, Paul Kolodziejczyk m. fl.
Inbunden, 1999
1641 kr
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Topics in these proceedings include: the manipulation of genes in plants in order to produce needed food-related compounds, novel vaccines and therapeutic reagents, better overall fruits and vegetables, improved nutritional quality, and prevention of problems affecting the quality of plant foods. …
Food for Health in the Pacific Rim
Third Interational Conference of Food Science and Technology
E-bok, 2008
2232 kr
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There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in …
Handbook of Food Enzymology
Av John R. Whitaker, Alphons G. J. Voragen m. fl.
Inbunden, 2002
7575 kr
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Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process …
Food Analysis
Principles and Techniques (In 4 Volumes)
Av Dieter W. Gruenwedel, John R. Whitaker
Inbunden, 1985
7575 kr
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This book describes a number of biological techniques that are of vital importance to the quality and safety assessment of foods, particularly in the areas of nutrition and food toxicology. It contains examples of the application of the principles in the analysis of compounds of interest in foods.
Principles of Enzymology for the Food Sciences
Inbunden, 1993
4228 kr
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This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on …
Food Analysis
Principles and Techniques (In 4 Volumes)
Av John R. Whitaker, Dieter W. Gruenwedel
E-bok, 2024
6233 kr
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This book describes a number of biological techniques that are of vital importance to the quality and safety assessment of foods, particularly in the areas of nutrition and food toxicology. It contains examples of the application of the principles in the analysis of compounds of interest in foods.
Food Analysis
Principles and Techniques (In 4 Volumes)
Av John R. Whitaker, Dieter W. Gruenwedel
E-bok, 2024
6098 kr
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This book describes a number of biological techniques that are of vital importance to the quality and safety assessment of foods, particularly in the areas of nutrition and food toxicology. It contains examples of the application of the principles in the analysis of compounds of interest in foods.
Handbook of Food Enzymology
Av Dominic W.S. Wong, Alphons G. J. Voragen m. fl.
E-bok, 2002
7962 kr
Lägg i varukorg
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process …
Principles of Enzymology for the Food Sciences
E-bok, 2018
4675 kr
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This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on …
Principles of Enzymology for the Food Sciences
E-bok, 2018
4675 kr
Lägg i varukorg
This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on …
Chemicals via Higher Plant Bioengineering
Av Fereidoon Shahidi, Paul Kolodziejczyk m. fl.
Häftad, 2012
1641 kr
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Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in creasing, there is a decrease in …
Chemicals via Higher Plant Bioengineering
Av Glenn Fuller, Agustin Lopez Munguia m. fl.
E-bok, 2012
2111 kr
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Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in creasing, there is a decrease in …
Modern Methods of Food Analysis
Av John R. Whitaker, K.K. Stewart
E-bok, 2012
734 kr
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This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food …
Modern Methods of Food Analysis
Av K.K. Stewart, John R. Whitaker
Häftad, 2012
552 kr
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This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food …
