Chemical and functional properties of food components:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
2007
|
| Ausgabe: | 3. ed. |
| Schriftenreihe: | Chemical and functional properties of food components series
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 532 S. Ill., graph. Darst. |
| ISBN: | 0849396751 9780849396755 |
Internformat
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| 650 | 4 | |a Aliments - Analyse | |
| 650 | 4 | |a Aliments - Composition | |
| 650 | 7 | |a Análise de alimentos |2 larpcal | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Composition | |
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Datensatz im Suchindex
| _version_ | 1804135766228467712 |
|---|---|
| adam_text | Contents
Chapter 1 Food Components and Quality............................................................1
Zdzislaw E. Sikorski and Barbara Piotrowska
Chapter 2 Chemical Composition and Structure of Foods................................15
Krystyna Palka
Chapter 3 Water and Food Quality.....................................................................29
Emilia Barbara Cybulska and Peter Edward Doe
Chapter 4 Mineral Components..........................................................................61
Michal Nabrzyski
Chapter 5 Saccharides.........................................................................................93
Piotr Tomasik
Chapter 6 The Role of Proteins in Food..........................................................129
Zdzislaw E. Sikorski
Chapter 7 Lipids and Food Quality..................................................................177
Andrzej Stotyhwo
Chapter 8 Rheological Properties of Food Systems........................................209
Anna Pruska-Kedzior and Zenon Kgdzjor
Chapter 9 Food Colorants.................................................................................245
Jadwiga Wilska-Jeszka
Chapter 10 Food Allergens.................................................................................275
Barbara Wroblewska
Chapter 11 Flavor Compounds in Foods............................................................295
Bonnie Sun-Pan, Jen-Min Kuo, and Chung-May Wu
Chapter 12 Interactions of Food Components...................................................329
Zdzislaw E. Sikorski and Norman F. Haard
Chapter 13 Main Food Additives........................................................................357
Adriaan Ruiter and Alphons G.J. Voragen
Chapter 14 Food Safety......................................................................................375
Julie Miller Jones
Chapter 15 Prebiotics..........................................................................................391
Bob Rastall
Chapter 16 Probiotics in Food............................................................................413
Maria Bielecka
Chapter 17 Mood Food.......................................................................................427
Maria H. Borawska
Chapter 18 Food Components in the Protection of the
Cardiovascular System.....................................................................439
Piotr Siondalski and Wiestawa Lysiak-Szydlowska
Chapter 19 Mutagenic, Carcinogenic, and Chemopreventive Compounds
in Foods............................................................................................451
Agnieszka Bartoszek
Chapter 20 The Role of Food Components in Children s Nutrition.................487
Graiyna Sikorska-Wisniewska and Matgorzata Szumera
Index......................................................................................................................517
|
| adam_txt |
Contents
Chapter 1 Food Components and Quality.1
Zdzislaw E. Sikorski and Barbara Piotrowska
Chapter 2 Chemical Composition and Structure of Foods.15
Krystyna Palka
Chapter 3 Water and Food Quality.29
Emilia Barbara Cybulska and Peter Edward Doe
Chapter 4 Mineral Components.61
Michal Nabrzyski
Chapter 5 Saccharides.93
Piotr Tomasik
Chapter 6 The Role of Proteins in Food.129
Zdzislaw E. Sikorski
Chapter 7 Lipids and Food Quality.177
Andrzej Stotyhwo
Chapter 8 Rheological Properties of Food Systems.209
Anna Pruska-Kedzior and Zenon Kgdzjor
Chapter 9 Food Colorants.245
Jadwiga Wilska-Jeszka
Chapter 10 Food Allergens.275
Barbara Wroblewska
Chapter 11 Flavor Compounds in Foods.295
Bonnie Sun-Pan, Jen-Min Kuo, and Chung-May Wu
Chapter 12 Interactions of Food Components.329
Zdzislaw E. Sikorski and Norman F. Haard
Chapter 13 Main Food Additives.357
Adriaan Ruiter and Alphons G.J. Voragen
Chapter 14 Food Safety.375
Julie Miller Jones
Chapter 15 Prebiotics.391
Bob Rastall
Chapter 16 Probiotics in Food.413
Maria Bielecka
Chapter 17 Mood Food.427
Maria H. Borawska
Chapter 18 Food Components in the Protection of the
Cardiovascular System.439
Piotr Siondalski and Wiestawa Lysiak-Szydlowska
Chapter 19 Mutagenic, Carcinogenic, and Chemopreventive Compounds
in Foods.451
Agnieszka Bartoszek
Chapter 20 The Role of Food Components in Children's Nutrition.487
Graiyna Sikorska-Wisniewska and Matgorzata Szumera
Index.517 |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie Chemie Ökotrophologie |
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| edition | 3. ed. |
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| illustrated | Illustrated |
| index_date | 2024-07-02T15:58:18Z |
| indexdate | 2024-07-09T20:45:43Z |
| institution | BVB |
| isbn | 0849396751 9780849396755 |
| language | English |
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| physical | 532 S. Ill., graph. Darst. |
| publishDate | 2007 |
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| publisher | CRC Press |
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| series2 | Chemical and functional properties of food components series |
| spelling | Chemical and functional properties of food components ed. by Zdzisław E. Sikorski 3. ed. Boca Raton, Fla. [u.a.] CRC Press 2007 532 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Chemical and functional properties of food components series Alimentos (composição) larpcal Aliments - Analyse Aliments - Composition Análise de alimentos larpcal Food Analysis Food Composition 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 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015046516&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Chemical and functional properties of food components Alimentos (composição) larpcal Aliments - Analyse Aliments - Composition Análise de alimentos larpcal Food Analysis Food Composition 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_exact_search_txtP | Chemical and functional properties of food components |
| title_full | Chemical and functional properties of food components ed. by Zdzisław E. Sikorski |
| title_fullStr | Chemical and functional properties of food components ed. by Zdzisław E. Sikorski |
| title_full_unstemmed | Chemical and functional properties of food components ed. by Zdzisław E. Sikorski |
| title_short | Chemical and functional properties of food components |
| title_sort | chemical and functional properties of food components |
| topic | Alimentos (composição) larpcal Aliments - Analyse Aliments - Composition Análise de alimentos larpcal Food Analysis Food Composition Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Lebensmittel (DE-588)4034870-2 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| topic_facet | Alimentos (composição) Aliments - Analyse Aliments - Composition Análise de alimentos Food Analysis Food Composition Lebensmittelinhaltsstoff Lebensmittel Zusatzstoff |
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