Advances in food research Vol. 17 /

ADVANCES IN FOOD RESEARCH VOLUME 17.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Chichester, C. O., 1925-, Mrak, E. M. (Emil Marcel), 1901-1987, Stewart, George F., 1908-1982, Bate-Smith, E. C. (Edgar Charles)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Academic Press, 1969.
Colección:Advances in food research
Temas:
Nutrition.
Food > Research.
Nutritional Physiological Phenomena
Aliments > Recherche.
Acceso en línea:Texto completo

MARC

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040 |a E7B  |b eng  |e pn  |c E7B  |d OCLCQ  |d OPELS  |d OCLCQ  |d OCLCA  |d OCLCF  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCQ  |d LEAUB  |d VLY  |d OCLCO  |d OCLCQ 
019 |a 1162428377 
020 |a 0120164175  |q (electronic bk.) 
020 |a 9780120164172  |q (electronic bk.) 
020 |z 9780080567624 
020 |a 1282167367 
020 |a 9781282167360 
020 |a 9786612167362 
020 |a 661216736X 
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020 |a 9780080567624 
035 |a (OCoLC)647802602  |z (OCoLC)1162428377 
050 4 |a TX537  |b .A38 1969eb 
082 0 4 |a 641.3/0072  |2 18 
245 0 0 |a Advances in food research  |n Vol. 17 /  |c edited by C.O. Chichester, E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith. 
260 |a New York :  |b Academic Press,  |c 1969. 
300 |a 1 online resource (x, 300 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 0 |a Advances in food research 
504 |a Includes bibliographical references and index. 
588 0 |a Print version record. 
505 0 |a Front Cover; Advances in Food Research, Volume 17; Copyright Page; Contents; Contributors to Volume 17; Mortimer Louis Anson; Chapter 1. Oxidation Systems in Fruits and Vegetables-Their Relation to the Quality of Preserved Products; I. Introduction; II. Oxidizing Enzyme Systems; III. Respiratory and Other Enzymes; IV. Oxidative and Other Changes in Lipids; V. Thermal and Other Environmental Factors Modifying Enzyme Activity; VI. Regeneration of Enzyme Activity; VII. Research Needs; References; Chapter 2. The Utilization of Food Industries Wastes; I. Introduction 
505 8 |a II. Vegetable-Processing WastesIII. Fruit-Processing Wastes; IV. Total Utilization of Plant Residues; V. Oilseeds and Grains; VI. Starch-Production Wastes; VII. Sugar-Manufacturing Wastes; VIII. Distillery, Brewery, and Winery Wastes; IX. Animal and Marine Product Wastes; References; Chapter 3. Tropical Fruit Technology; I. Introduction; II. The Significance of Fruits; III. Morphology and Anatomy of Fruits; IV. Physical Properties of Fruits; V. Some Chemical Properties of Fruits; VI. Technical Problems; VII. Conclusion; References 
505 8 |a Chapter 4. The Chemistry and Biochemistry of Tea and Tea ManufactureI. Introduction; II. Chemical Constituents of Tea Leaf and Manufactured Tea; III. Significance of Biochemistry; IV. Thermal Treatment to Enhance Quality and Vitamin P of Black Tea; V. Biological and Nutritional Value of Tea; VI. Conclusion; References; Subject Index 
520 |a ADVANCES IN FOOD RESEARCH VOLUME 17. 
546 |a English. 
650 0 |a Nutrition. 
650 0 |a Food  |x Research. 
650 2 |a Nutritional Physiological Phenomena  |0 (DNLM)D009747 
650 6 |a Nutrition.  |0 (CaQQLa)201-0064996 
650 6 |a Aliments  |x Recherche.  |0 (CaQQLa)201-0001966 
650 7 |a Food  |x Research.  |2 fast  |0 (OCoLC)fst00930596 
650 7 |a Nutrition.  |2 fast  |0 (OCoLC)fst01042187 
700 1 |a Chichester, C. O.,  |d 1925- 
700 1 |a Mrak, E. M.  |q (Emil Marcel),  |d 1901-1987. 
700 1 |a Stewart, George F.,  |d 1908-1982. 
700 1 |a Bate-Smith, E. C.  |q (Edgar Charles) 
776 0 8 |i Print version:  |t Advances in food research.  |d New York : Academic Press, 1969  |w (DLC) 48007808 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780120164172  |z Texto completo 

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