| 000 | 04147nam a2201177Ia 4500 | ||
|---|---|---|---|
| 001 | cn951742599 | ||
| 003 | CoLC | ||
| 005 | 20241025162404.0 | ||
| 008 | 90606t20172017flua b 001 0 eng | ||
| 020 | _a9781482243611 | ||
| 020 | _q(hardback ; | ||
| 020 | _qacid-free paper) | ||
| 020 | _a148224361X | ||
| 020 | _q(hardback ; | ||
| 020 | _qacid-free paper) | ||
| 020 | _a9781482208122 | ||
| 020 | _q(paperback ; | ||
| 020 | _qacid-free paper) | ||
| 020 | _a1482208121 | ||
| 020 | _q(paperback ; | ||
| 020 | _qacid-free paper) | ||
| 035 | _a(UADY)323666 | ||
| 040 | _aDLC | ||
| 040 | _beng | ||
| 040 | _erda | ||
| 040 | _cDLC | ||
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| 042 | _apcc | ||
| 050 | _aTX 541 | ||
| 050 | _b.F65 2017 | ||
| 060 | _aQU 50 | ||
| 060 | _bF335 2017 | ||
| 070 | _aTX541 | ||
| 070 | _b.F65 2017 | ||
| 082 | _a664/.07 | ||
| 082 | _223 | ||
| 245 | _aFennema's food chemistry / | ||
| 245 | _cedited by Srinivasan Damodaran, Kirk L. Parkin. | ||
| 246 | _aFood chemistry. | ||
| 250 | _aFifth edition. | ||
| 264 | _aBoca Raton : | ||
| 264 | _bCRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business, | ||
| 264 | _cc2017. | ||
| 300 | _axvi, 1107 páginas : | ||
| 300 | _bilustraciones ; | ||
| 300 | _c27 cm | ||
| 336 | _atext | ||
| 336 | _btxt | ||
| 336 | _2rdacontent | ||
| 337 | _aunmediated | ||
| 337 | _bn | ||
| 337 | _2rdamedia | ||
| 338 | _avolume | ||
| 338 | _bnc | ||
| 338 | _2rdacarrier | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _aIntroduction to food chemistry / Owen R. Fenema, Srinivasan Damadaran, and Kirk L. Parkin -- Section I : Major food components. Water and ice relations in foods / Srinivasan Damodaran -- Carbohydrates / Kerry C. Huber and James N. BeMiller -- Lipids / David Julian McClements and Eric Andrew Decker -- Amino acids, peptides, and proteins / Srinivasan Damodaran -- Enzymes / Kirk L. Parkin -- Dispersed systems : basic considerations / Ton van Vliet and Pieter Walstra -- Section II : Minor food components. Vitamins / Jesse F. Gregory III -- Minerals / Dennis D. Miller -- Colorants / Steven J. Schwartz [and 4 others] -- Flavors / Robert C. Lindsay -- Food additives / Robert C. Lindsay -- Bioactive food components : nutraceuticals and toxicants / Hang Xiao and Chi-Tang Ho -- Section III : Food systems. Characteristics of milk / David S. Horne -- Physiology and chemistry of edible muscle tissues / Gale M. Strasburg and Youling L. Xiong -- Postharvest physiology of edible plant tissues / Christopher B. Watkins. | ||
| 520 | _aEsta quinta edición de la referencia más respetada internacionalmente en química de alimentos es aún más adecuada para preparar a los científicos de alimentos del futuro con los cambios y las actualizaciones que se le han hecho. La nueva edición presenta un diseño mejorado y fácil de leer, un tamaño de corte ampliado y la introducción de características pedagógicas. Todos los capítulos reflejan los avances científicos recientes y, cuando corresponde, han ampliado y evolucionado su enfoque para cubrir el estado actual de la ciencia. | ||
| 650 | _aAlimentos | ||
| 650 | _xAnalisis | ||
| 650 | _aComposición de los alimentos | ||
| 700 | _aDamodaran, Srinivasan. | ||
| 700 | _aParkin, Kirk L. | ||
| 700 | _q(Kirk Lindsay), | ||
| 700 | _d1955- | ||
| 949 | _aINGE/ | ||
| 942 | _cL | ||
| 999 |
_c257749 _d257749 |
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