Nutrition Chemistry

Food: The Chemistry of its Components, 4th Edition  eBooks & eLearning

Posted by l3ivo at Dec. 28, 2020
Food: The Chemistry of its Components, 4th Edition

T.P. Coultate, "Food: The Chemistry of its Components, 4th Edition"
English | 2002 | ISBN: 0854046151 | 222 pages | PDF | 28.34 MB

Nutrition for Sport and Exercise Ed 4  eBooks & eLearning

Posted by roxul at Oct. 15, 2020
Nutrition for Sport and Exercise Ed 4

Marie Dunford, "Nutrition for Sport and Exercise Ed 4"
English | ISBN: 1337556769 | 2018 | 592 pages | PDF | 31 MB

Chemistry and Technology of Yoghurt Fermentation  eBooks & eLearning

Posted by AvaxGenius at Jan. 26, 2022
Chemistry and Technology of Yoghurt Fermentation

Chemistry and Technology of Yoghurt Fermentation by Ettore Baglio
English | PDF | 2014 | 62 Pages | ISBN : 3319073761 | 1.2 MB

This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids.

Food Chemistry (Repost)  eBooks & eLearning

Posted by AvaxGenius at Feb. 14, 2022
Food Chemistry (Repost)

Food Chemistry by Hans-Dieter Belitz
English | PDF | 2009 | 1114 Pages | ISBN : 3540699333 | 36.5 MB

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively.

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

Science of Rice Chemistry and Nutrition  eBooks & eLearning

Posted by hill0 at Sept. 16, 2023
Science of Rice Chemistry and Nutrition

Science of Rice Chemistry and Nutrition
English | 2023 | ISBN: 9819932238 | 466 Pages | PDF EPUB (True) | 25 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

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
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.

Bender's Dictionary of Nutrition and Food Technology  eBooks & eLearning

Posted by insetes at Feb. 6, 2021
Bender's Dictionary of Nutrition and Food Technology

Bender's Dictionary of Nutrition and Food Technology By Christine Williams, Judith Buttriss
2006 | 550 Pages | ISBN: 084939208X | PDF | 2 MB