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Nutrition Chemistry

Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Repost)  eBooks & eLearning

Posted by step778 at Oct. 22, 2020
Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Repost)

Casimir C. Akoh, "Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition"
English | 2017 | pages: 1048 | ISBN: 1498744850 | PDF | 11,9 mb

Free Radicals in Food: Chemistry, Nutrition and Health Effects  eBooks & eLearning

Posted by step778 at May 12, 2020
Free Radicals in Food: Chemistry, Nutrition and Health Effects

Michael J. Morello, Fereidoon Shahidi, Chi-Tang Ho, "Free Radicals in Food: Chemistry, Nutrition and Health Effects"
English | 2002 | pages: 357 | ISBN: 0841237417 | PDF | 34,6 mb

Nutraceutical Beverages: Chemistry, Nutrition, and Health Effects  eBooks & eLearning

Posted by step778 at May 17, 2020
Nutraceutical Beverages: Chemistry, Nutrition, and Health Effects

Fereidoon Shahidi, Deepthi K. Weerasinghe, "Nutraceutical Beverages: Chemistry, Nutrition, and Health Effects"
English | 2004 | pages: 492 | ISBN: 0841238235 | PDF | 42,2 mb
Lathyrus sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues

Lathyrus sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues by Michele Barone
English | PDF,EPUB | 2020 | 67 Pages | ISBN : 3030590909 | 4.5 MB

This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties.

Dr. Jensen's Guide to Body Chemistry & Nutrition  eBooks & eLearning

Posted by interes at Nov. 21, 2020
Dr. Jensen's Guide to Body Chemistry & Nutrition

Dr. Jensen's Guide to Body Chemistry & Nutrition by Bernard Jensen
English | 2000 | 152 Pages | ISBN: 0658002775 | PDF | 34 MB
Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology)

Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology) by Casimir C. Akoh
English | 14 Apr. 2017 | ISBN: 1498744850 | 1047 Pages | PDF | 12.24 MB

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research.

Chocolate and Health: Chemistry, Nutrition and Therapy  eBooks & eLearning

Posted by interes at Jan. 1, 2020
Chocolate and Health: Chemistry, Nutrition and Therapy

Chocolate and Health: Chemistry, Nutrition and Therapy by Philip K. Wilson, W. Jeffrey Hurst
English | 2015 | 260 Pages | ISBN: 1849739129 | PDF | 6 MB

Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects  eBooks & eLearning

Posted by step778 at May 10, 2020
Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects

Fereidoon Shahidi, John W. Finley, "Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects"
English | 2001 | pages: 328 | ISBN: 0841236887 | PDF | 35,1 mb

Food Lipids: Chemistry, Nutrition, and Biotechnology  eBooks & eLearning

Posted by insetes at Feb. 8, 2021
Food Lipids: Chemistry, Nutrition, and Biotechnology

Food Lipids: Chemistry, Nutrition, and Biotechnology By Casimir C. Akoh, David B. Min
2002 | 1014 Pages | ISBN: 0824707494 | DJVU | 5 MB

CRC Handbook of Dietary Fiber in Human Nutrition (3rd edition)  eBooks & eLearning

Posted by ChrisRedfield at Feb. 22, 2017
CRC Handbook of Dietary Fiber in Human Nutrition (3rd edition)

Gene A. Spiller - CRC Handbook of Dietary Fiber in Human Nutrition (3rd edition)
Published: 2001-06-27 | ISBN: 0849323878 | PDF | 736 pages | 8.15 MB