Sergio O. Serna-Saldivar – författare
Visar alla böcker från författaren Sergio O. Serna-Saldivar. Handla med fri frakt och snabb leverans.
16 produkter
Corn
Chemistry and Technology
E-bok, 2018
4217 kr
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Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world''s largest crop (in metric tons) includes extensive coverage of recent …
Corn
Chemistry and Technology
Häftad, 2018
3023 kr
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Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world's largest crop (in metric tons) includes extensive coverage of recent …
Tortillas: Wheat Flour and Corn Products
Av Sergio O. Serna-Saldivar, LW Rooney
E-bok, 2015
2933 kr
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Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories.Tortillas: Wheat Flour and …
Snack Foods
Processing, Innovation, and Nutritional Aspects
Inbunden, 2022
3418 kr
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The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was …
Snack Foods
Processing, Innovation, and Nutritional Aspects
Häftad, 2024
1212 kr
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The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was …
Snack Foods
Processing, Innovation, and Nutritional Aspects
E-bok, 2022
1437 kr
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The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was …
Snack Foods
Processing, Innovation, and Nutritional Aspects
E-bok, 2022
1406 kr
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The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was …
Cereal Grains
Properties, Processing, and Nutritional Attributes
Inbunden, 2010
2126 kr
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While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration …
Cereal Grains
Laboratory Reference and Procedures Manual
Häftad, 2012
1280 kr
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Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and …
Cereal Grains
Laboratory Reference and Procedures Manual
E-bok, 2012
1074 kr
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Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and …
Cereal Grains
Properties, Processing, and Nutritional Attributes
E-bok, 2016
2473 kr
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While cereals remain the world''s largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration …
Cereal Grains
Properties, Processing, and Nutritional Attributes
E-bok, 2016
2473 kr
Lägg i varukorg
While cereals remain the world''s largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration …
Cereal Grains
Laboratory Reference and Procedures Manual
E-bok, 2012
1074 kr
Lägg i varukorg
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and …
Science and Technology of Fibers in Food Systems
Av Jorge Welti-Chanes, Sergio O. Serna-Saldívar m. fl.
Inbunden, 2020
1095 kr
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This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process …
Science and Technology of Fibers in Food Systems
Av Viridiana Tejada-Ortigoza, Osvaldo Campanella m. fl.
E-bok, 2020
1459 kr
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This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process …
Science and Technology of Fibers in Food Systems
Av Jorge Welti-Chanes, Sergio O. Serna-Saldívar m. fl.
Häftad, 2021
1639 kr
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This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process …
