Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Cristóbal Noé Aguilar, PhD, is Dean of the School of Chemistry at the Universidad Autónoma de Coahuila, México. José Sandoval Cortés currently works at the Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila. José does research in Analytical Chemistry and Electrochemistry. Juan Alberto Ascacio-Valdés, PhD, is a Research Professor at the School of Chemistry of the Autonomous University of Coahuila. A. K. Haghi, PhD, is the author and editor of 165 books, as well as 1000 published papers in various journals and conference proceedings.
Inhaltsangabe
1. Physical Chemistry on Food Science and Technology 2. Physicochemical Properties and Extraction Methodologies of Agroindustrial Wastes to Produce Bioactive Compounds 3. Physico-Chemical Properties of Products Made from Mixtures of Corn and Legumes 4. Analysis of Physicochemical and Nutritional Properties of Rambutan (Nephelium lappaceum L.) Fruit 5. Development of Modern Electroanalytical Techniques Based on Electrochemical Sensors and Biosensors to Quantify Substances of Interest in Food Science and Technology 6. Pomegranate Seeds as a Potential Source of Punicic Acid: Extraction and Nutraceutical Benefits 7. Nutritional Evaluation of Waste in the Citrus Industry 8. Microencapsulation as a Technological Alternative in the Food Industry for Conservation of Betalaines 9. Nanoemulsion for Edible Coatings: Stabilizing and Bioactive Properties 10. Enhancing the Added Value of Sorghum by Biomolecule Content and Bioprocessing 11. Efficiency of Fertilizer Application under Spring Wheat in the Conditions of the Ural Region
1. Physical Chemistry on Food Science and Technology 2. Physicochemical Properties and Extraction Methodologies of Agroindustrial Wastes to Produce Bioactive Compounds 3. Physico-Chemical Properties of Products Made from Mixtures of Corn and Legumes 4. Analysis of Physicochemical and Nutritional Properties of Rambutan (Nephelium lappaceum L.) Fruit 5. Development of Modern Electroanalytical Techniques Based on Electrochemical Sensors and Biosensors to Quantify Substances of Interest in Food Science and Technology 6. Pomegranate Seeds as a Potential Source of Punicic Acid: Extraction and Nutraceutical Benefits 7. Nutritional Evaluation of Waste in the Citrus Industry 8. Microencapsulation as a Technological Alternative in the Food Industry for Conservation of Betalaines 9. Nanoemulsion for Edible Coatings: Stabilizing and Bioactive Properties 10. Enhancing the Added Value of Sorghum by Biomolecule Content and Bioprocessing 11. Efficiency of Fertilizer Application under Spring Wheat in the Conditions of the Ural Region
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