Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry.
Introduction to the Chemistry of Food Название: Introduction to the Chemistry of Food Автор: Michael Zeece Издательство: Academic Press Год: 2020 Формат: True PDF Страниц: 431 Размер:...
Food Nanotechnology: Principles and Applications Название: Food Nanotechnology: Principles and Applications Автор: C. Anandharamakrishnan, S. Parthasarathi Издательство: CRC Press Год: 2019 Формат:...
Volatile Sulfur Compounds in Food Название: Volatile Sulfur Compounds in Food Автор: Michael C. Qian, Xuetong Fan, and Kanjana Mahattanatawee Издательство: American Chemical Society ...
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Microbial Bioprocessing of Agri-food Wastes: Food Ingredients 
