Chemical and functional properties of food components:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla.
CRC Press
2002
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Chemical and functional properties of food components series
|
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 367 S. graph. Darst. : 25 cm |
| ISBN: | 1587161494 |
Internformat
MARC
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| 245 | 1 | 0 | |a Chemical and functional properties of food components |c edited by Zdzisław E. Sikorski |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a Boca Raton, Fla. |b CRC Press |c 2002 | |
| 300 | |a 367 S. |b graph. Darst. : 25 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Chemical and functional properties of food components series | |
| 500 | |a Includes bibliographical references and index | ||
| 650 | 7 | |a Análise de alimentos |2 larpcal | |
| 650 | 7 | |a Composição de alimentos |2 larpcal | |
| 650 | 4 | |a Food Additives | |
| 650 | 4 | |a Food Analysis | |
| 650 | 4 | |a Food Microbiology | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Composition | |
| 650 | 4 | |a Food |x adverse effects | |
| 650 | 4 | |a Foodborne Diseases |x prevention & control | |
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Datensatz im Suchindex
| _version_ | 1804129268231307264 |
|---|---|
| adam_text | Titel: Chemical and functional properties of food components
Autor: Sikorski, Zdzisław E.
Jahr: 2002
Table of Contents
Chapter 1
Food Components and Their Role in Food Quality..................................................1
Zdzisiaw E. Sikorski
Chapter 2
Chemical Composition and Structure of Foods......................................................11
Krystyna Palka
Chapter 3
Water and Food Quality..........................................................................................25
Barbara Cybulska and Peter Edward Doe
Chapter 4
Mineral Components...............................................................................................51
Micha-t Nabrzyski
Chapter 5
Saccharides..............................................................................................................81
Piotr Tomasik
Chapter 6
FoodLipids............................................................................................................115
Yan-Hwa Chu and Lucy Sun Hwang
Chapter 7
Proteins..................................................................................................................133
Zdzisiaw E. Sikorski
Chapter 8
Rheological Properties of Food Systems..............................................................179
Tadeusz Matuszek
Chapter 9
Food Colorants.......................................................................................................205
Jadwiga Wilska-Jeszka
Chapter 10
Flavor Compounds.................................................................................................231
Chung-May Wu, Jen-Min Kuo, and Bonnie Sun Pan
Chapter 11
Probiotics in Food..................................................................................................259
Maria Bielecka
Chapter 12
Major Food Additives............................................................................................273
Adriaan Ruiter and Alphons G.J. Voragen
Chapter 13
Food Safety............................................................................................................291
Julie Miller Jones
Chapter 14
Mutagenic, Carcinogenic, and Chemopreventive
Compounds in Foods.............................................................................................307
Agnieszka Bartoszek
Index......................................................................................................................337
|
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
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| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Lebensmitteltechnologie Ökotrophologie |
| edition | 2. ed. |
| format | Book |
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| id | DE-604.BV014404299 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T19:02:26Z |
| institution | BVB |
| isbn | 1587161494 |
| language | English |
| lccn | 2002276808 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009855796 |
| oclc_num | 49226414 |
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| owner_facet | DE-91G DE-BY-TUM DE-M49 DE-BY-TUM DE-B768 |
| physical | 367 S. graph. Darst. : 25 cm |
| publishDate | 2002 |
| publishDateSearch | 2002 |
| publishDateSort | 2002 |
| publisher | CRC Press |
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| series2 | Chemical and functional properties of food components series |
| spelling | Chemical and functional properties of food components edited by Zdzisław E. Sikorski 2. ed. Boca Raton, Fla. CRC Press 2002 367 S. graph. Darst. : 25 cm txt rdacontent n rdamedia nc rdacarrier Chemical and functional properties of food components series Includes bibliographical references and index Análise de alimentos larpcal Composição de alimentos larpcal Food Additives Food Analysis Food Microbiology Food Composition Food adverse effects Foodborne Diseases prevention & control Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Lebensmittelinhaltsstoff (DE-588)4123619-1 s DE-604 Lebensmittel (DE-588)4034870-2 s Zusatzstoff (DE-588)4117735-6 s Sikorski, Zdzisław E. Sonstige oth http://www.loc.gov/catdir/toc/fy032/2002276808.html Table of contents HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009855796&sequence=000004&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Chemical and functional properties of food components Análise de alimentos larpcal Composição de alimentos larpcal Food Additives Food Analysis Food Microbiology Food Composition Food adverse effects Foodborne Diseases prevention & control Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Lebensmittel (DE-588)4034870-2 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| subject_GND | (DE-588)4123619-1 (DE-588)4034870-2 (DE-588)4117735-6 |
| title | Chemical and functional properties of food components |
| title_auth | Chemical and functional properties of food components |
| title_exact_search | Chemical and functional properties of food components |
| title_full | Chemical and functional properties of food components edited by Zdzisław E. Sikorski |
| title_fullStr | Chemical and functional properties of food components edited by Zdzisław E. Sikorski |
| title_full_unstemmed | Chemical and functional properties of food components edited by Zdzisław E. Sikorski |
| title_short | Chemical and functional properties of food components |
| title_sort | chemical and functional properties of food components |
| topic | Análise de alimentos larpcal Composição de alimentos larpcal Food Additives Food Analysis Food Microbiology Food Composition Food adverse effects Foodborne Diseases prevention & control Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Lebensmittel (DE-588)4034870-2 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| topic_facet | Análise de alimentos Composição de alimentos Food Additives Food Analysis Food Microbiology Food Composition Food adverse effects Foodborne Diseases prevention & control Lebensmittelinhaltsstoff Lebensmittel Zusatzstoff |
| url | http://www.loc.gov/catdir/toc/fy032/2002276808.html http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009855796&sequence=000004&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT sikorskizdzisławe chemicalandfunctionalpropertiesoffoodcomponents |