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· 분류 : 외국도서 > 의학 > 영양
· ISBN : 9781482208122
· 쪽수 : 1123쪽
목차
MAJOR FOOD COMPONENTS
Water and Ice
Srinivasan Damodaran
Carbohydrates
Kerry C. Huber James N. Bemiller
Lipids
D. Julian McClements and Eric A. Decker
Amino Acids, Peptides, and Proteins
Enzymes
Kirk L. Parkin
Dispersed Systems: Basic considerations
Tony van Vliet and Pieter Walstra
MINOR FOOD COMPONENTS
Vitamins
Jesse F. Gregory
Minerals
Dennis D. Miller
Colorants
Steven j. Schwartz, jessica l. Cooperstone, morgan j. Cichon, joachim. H. Von elbe, m. Monica giusti
Flavors
Robert Lindsey
Food Additives
Robert Lindsey
Bioactive Substances: Nutraceuticals and Toxicants
Hang Xiao Chi-Tang Ho
FOOD SYSTEMS
Characteristics of Milk
David Horne
Post-Mortem Physiology of Edible Muscle Tissues
Gale Strasburg Youling L. Xiong
Post-harvest Physiology of Edible Plant Tissues
Christopher B. Watkins
