標(biāo)題: Titlebook: Basic Food Chemistry; Frank A. Lee Book 1983 The AVI Publishing Company, Inc. 1983 alcohol.amino acid.coffee.food.food chemistry [打印本頁] 作者: Jaundice 時間: 2025-3-21 19:22
書目名稱Basic Food Chemistry影響因子(影響力)
書目名稱Basic Food Chemistry影響因子(影響力)學(xué)科排名
書目名稱Basic Food Chemistry網(wǎng)絡(luò)公開度
書目名稱Basic Food Chemistry網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Basic Food Chemistry被引頻次
書目名稱Basic Food Chemistry被引頻次學(xué)科排名
書目名稱Basic Food Chemistry年度引用
書目名稱Basic Food Chemistry年度引用學(xué)科排名
書目名稱Basic Food Chemistry讀者反饋
書目名稱Basic Food Chemistry讀者反饋學(xué)科排名
作者: BOOR 時間: 2025-3-22 00:11
Water and Solutions,e foods in the body to sustain life. Without water, life as we know it would be impossible. Water is necessary in photosynthesis for the production of carbohydrates by this process. The deterioration of foods, both microbiological and chemical, is affected by the presence of water in the food. Dehyd作者: 要素 時間: 2025-3-22 01:12 作者: 高腳酒杯 時間: 2025-3-22 06:46
Carbohydrates,est quantity. They are present in milk, in blood and tissues of animals and are of structural importance in plants and in the shells of such animals as the crab. They are extremely important as a component of foods, in which they are sources of energy, flavor, and bulk. The sugars and starches are s作者: Maximize 時間: 2025-3-22 09:27 作者: Infusion 時間: 2025-3-22 15:59
The Vitamins,nts of them are necessary for these purposes. In this chapter the chemical composition, properties, occurrence, and use of the several vitamins are considered. The interested student should consult the books and reports given in the Bibliography for nutritional, biochemical, and physiological aspect作者: Exuberance 時間: 2025-3-22 17:38 作者: foodstuff 時間: 2025-3-22 22:06 作者: 星球的光亮度 時間: 2025-3-23 01:36
Food Colorings, used for many years, and their presence has been accepted as desirable. This can be accounted for by the fact that many people eat with their eyes rather than their palates, in many cases a rather unfortunate situation. According to the bulletin . (National Academy of Sciences 1971), the average an作者: Abbreviate 時間: 2025-3-23 06:33
Alcoholic Fermentation,ioxide. This is indeed a very important process and is basic to all of the industries involved. Alcoholic fermentation is an anaerobic process carried on by living yeast cells. The cells absorb the simple sugars, which in turn, are broken down in a series of successive changes in which action by oxi作者: 盤旋 時間: 2025-3-23 13:11 作者: 變色龍 時間: 2025-3-23 17:39
Milk and Milk Products,ete milking of one or more healthy cows, which contains not less than 8?% of milk-solids-not-fat and not less than 3?% of milkfat” (Federal Security Agency 1951). The average gross composition of cow’s milk is recorded as follows (Watt and Merrill 1963): water, 87%; fat, 3.6%; lactose, 4.9%; protein作者: libertine 時間: 2025-3-23 18:25
Coffee,ad to Egypt and Arabia before the thirteenth century. Coffee is said to have been first sold in Amsterdam in 1640. A little later it was regularly delivered in Amsterdam, and it had begun to be used in England, France, and Italy. It was cultivated in the Western Hemisphere in the eighteenth century.作者: Rheumatologist 時間: 2025-3-23 22:36
Cocoa and Chocolate,ntral America, cacao was being used by them at the time of the discovery of America by Columbus and the conquest of Mexico by Cortés. Columbus brought some cacao beans back to Europe. A beverage called . made from these beans was consumed in large amounts by the Emperor Montezuma. The basic concocti作者: 歌唱隊 時間: 2025-3-24 03:59 作者: Amnesty 時間: 2025-3-24 09:33
https://doi.org/10.1007/978-1-4684-0946-8 carbohydrates by this process. The deterioration of foods, both microbiological and chemical, is affected by the presence of water in the food. Dehydration, which is the elimination of most of the water present, permits food to be stored for relatively long periods of time.作者: decode 時間: 2025-3-24 11:52
Ralph A. Bradshaw,Stanford Wesslers the crab. They are extremely important as a component of foods, in which they are sources of energy, flavor, and bulk. The sugars and starches are sources of energy: sugars provide sweetness, and celluloses and other large molecules contribute to bulk.作者: laxative 時間: 2025-3-24 17:17
https://doi.org/10.1007/978-3-642-23056-1nsidered. The interested student should consult the books and reports given in the Bibliography for nutritional, biochemical, and physiological aspects of these substances. Table 8.1 provides the daily dietary allowances recommended by the Food and Nutrition Board of the National Academy of Sciences— National Research Council (1980).作者: muffler 時間: 2025-3-24 21:14 作者: 天賦 時間: 2025-3-25 00:51 作者: cringe 時間: 2025-3-25 06:50
The Vitamins,nsidered. The interested student should consult the books and reports given in the Bibliography for nutritional, biochemical, and physiological aspects of these substances. Table 8.1 provides the daily dietary allowances recommended by the Food and Nutrition Board of the National Academy of Sciences— National Research Council (1980).作者: Cervical-Spine 時間: 2025-3-25 09:03
Maggie S. Burhans,James M. Ntambin with water and the other ingredients were added resulting in a final product that had the approximate consistency of honey. The Spaniards were said to have been attracted to it only when it was sweetened.作者: gruelling 時間: 2025-3-25 13:14 作者: SEED 時間: 2025-3-25 18:51 作者: accessory 時間: 2025-3-25 23:56
Approaches to the Caudate Lobe,s used for multiplication and metabolism of the yeast cells, and the process, therefore, changes compounds of higher energy to those of lower energy. Buchner (1897) showed that a cell-free extract from yeast cells induced fermentation, demonstrating that the enzymes and not the cells themselves produce the chemical action.作者: 打谷工具 時間: 2025-3-26 00:42 作者: negotiable 時間: 2025-3-26 06:09
Laparoscopic Resection of the Caudate Lobe,enth century poisonous metallic compounds were sometimes used to color foods; in 1880 lead Chromate was found as a color in candy. There is little doubt, also, that for a long time colorings were used to cover up adulteration.作者: fertilizer 時間: 2025-3-26 11:12 作者: Agronomy 時間: 2025-3-26 14:28
es and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L.978-94-011-7378-0978-94-011-7376-6作者: 歡騰 時間: 2025-3-26 19:50 作者: 尊敬 時間: 2025-3-26 21:27
https://doi.org/10.1007/978-94-011-7376-6alcohol; amino acid; coffee; food; food chemistry作者: Abbreviate 時間: 2025-3-27 02:49
978-94-011-7378-0The AVI Publishing Company, Inc. 1983作者: 收到 時間: 2025-3-27 07:02
http://image.papertrans.cn/b/image/181027.jpg作者: MELD 時間: 2025-3-27 12:15 作者: 領(lǐng)巾 時間: 2025-3-27 15:44
Colloids, He noted that solutions of substances that could be crystallized diffused rapidly through such membranes as parchment, while substances that did not produce crystals did not diffuse through these membranes at all. The crystallizable substances he called “crystalloids,” while those noncrystallizable substances were designated “colloids.”作者: Hiatus 時間: 2025-3-27 21:20 作者: Legend 時間: 2025-3-28 00:04 作者: 圓柱 時間: 2025-3-28 04:00 作者: 可卡 時間: 2025-3-28 06:57
Baked Products,ns were the first to discover leavening action involving (unknown to them) yeast and then to improve their bread by using the leavening process. While their method for making bread was rather advanced, their knowledge of the scientific principles explaining this process was doubtlessly small.作者: Itinerant 時間: 2025-3-28 14:01
Milk and Milk Products,ete milking of one or more healthy cows, which contains not less than 8?% of milk-solids-not-fat and not less than 3?% of milkfat” (Federal Security Agency 1951). The average gross composition of cow’s milk is recorded as follows (Watt and Merrill 1963): water, 87%; fat, 3.6%; lactose, 4.9%; proteins, 3.5%; and ash (minerals), 0.7%.作者: 爭議的蘋果 時間: 2025-3-28 18:12
Coffee,ad to Egypt and Arabia before the thirteenth century. Coffee is said to have been first sold in Amsterdam in 1640. A little later it was regularly delivered in Amsterdam, and it had begun to be used in England, France, and Italy. It was cultivated in the Western Hemisphere in the eighteenth century.作者: 吵鬧 時間: 2025-3-28 22:16 作者: 禁止,切斷 時間: 2025-3-29 00:28
https://doi.org/10.1007/978-1-4684-0946-8 He noted that solutions of substances that could be crystallized diffused rapidly through such membranes as parchment, while substances that did not produce crystals did not diffuse through these membranes at all. The crystallizable substances he called “crystalloids,” while those noncrystallizable substances were designated “colloids.”作者: Salivary-Gland 時間: 2025-3-29 04:57
Neutralization of Heparin Activity carbon tetrachloride) but usually insoluble in water. A few compounds, such as lecithin, normally classed as lipids are somewhat soluble in water. All of these compounds can be utilized in animal metabolism. Petroleum products cannot be so utilized, and, therefore, are not included here.作者: 偽造者 時間: 2025-3-29 08:49
Rebecca Lever,Barbara Mulloy,Clive P. Page important quality standards in a food product should be flavor, of far greater importance than appearance—a cosmetic effect—although food manufacturers are unfortunately more concerned with the latter.作者: painkillers 時間: 2025-3-29 15:22 作者: 暴發(fā)戶 時間: 2025-3-29 19:30 作者: GLIDE 時間: 2025-3-29 22:10
Achuthan Sourianarayanane M.D., M.R.C.P.ete milking of one or more healthy cows, which contains not less than 8?% of milk-solids-not-fat and not less than 3?% of milkfat” (Federal Security Agency 1951). The average gross composition of cow’s milk is recorded as follows (Watt and Merrill 1963): water, 87%; fat, 3.6%; lactose, 4.9%; proteins, 3.5%; and ash (minerals), 0.7%.作者: dowagers-hump 時間: 2025-3-30 01:22
Cerebrovascular Physiology in Liver Diseasead to Egypt and Arabia before the thirteenth century. Coffee is said to have been first sold in Amsterdam in 1640. A little later it was regularly delivered in Amsterdam, and it had begun to be used in England, France, and Italy. It was cultivated in the Western Hemisphere in the eighteenth century.作者: Salivary-Gland 時間: 2025-3-30 05:08
Heparanase Involvement in Exosome Formationide and water, are converted into sugars, which are high energy substances. The conversion is accomplished with the addition of a minimal free energy which amounts to +686,000 calories per mole and is obtained from the oxidation of a mole of glucose.作者: 戲法 時間: 2025-3-30 12:05
https://doi.org/10.1007/978-1-4684-0946-8e foods in the body to sustain life. Without water, life as we know it would be impossible. Water is necessary in photosynthesis for the production of carbohydrates by this process. The deterioration of foods, both microbiological and chemical, is affected by the presence of water in the food. Dehyd作者: 愚蠢人 時間: 2025-3-30 14:02
https://doi.org/10.1007/978-1-4684-0946-8 He noted that solutions of substances that could be crystallized diffused rapidly through such membranes as parchment, while substances that did not produce crystals did not diffuse through these membranes at all. The crystallizable substances he called “crystalloids,” while those noncrystallizable作者: PRISE 時間: 2025-3-30 16:42 作者: incubus 時間: 2025-3-31 00:23
Neutralization of Heparin Activity carbon tetrachloride) but usually insoluble in water. A few compounds, such as lecithin, normally classed as lipids are somewhat soluble in water. All of these compounds can be utilized in animal metabolism. Petroleum products cannot be so utilized, and, therefore, are not included here.作者: AVID 時間: 2025-3-31 03:53 作者: FLIC 時間: 2025-3-31 06:26 作者: Nuance 時間: 2025-3-31 12:32 作者: 使服水土 時間: 2025-3-31 13:23 作者: 陳舊 時間: 2025-3-31 19:13 作者: 輕率的你 時間: 2025-4-1 01:34 作者: OMIT 時間: 2025-4-1 02:06
Achuthan Sourianarayanane M.D., M.R.C.P.ete milking of one or more healthy cows, which contains not less than 8?% of milk-solids-not-fat and not less than 3?% of milkfat” (Federal Security Agency 1951). The average gross composition of cow’s milk is recorded as follows (Watt and Merrill 1963): water, 87%; fat, 3.6%; lactose, 4.9%; protein作者: Culpable 時間: 2025-4-1 08:24
Cerebrovascular Physiology in Liver Diseasead to Egypt and Arabia before the thirteenth century. Coffee is said to have been first sold in Amsterdam in 1640. A little later it was regularly delivered in Amsterdam, and it had begun to be used in England, France, and Italy. It was cultivated in the Western Hemisphere in the eighteenth century.作者: lanugo 時間: 2025-4-1 12:22
