標題: Titlebook: Essentials of Food Chemistry; Jianquan Kan,Kewei Chen Textbook 2021 The Editor(s) (if applicable) and The Author(s), under exclusive licen [打印本頁] 作者: 助手 時間: 2025-3-21 18:14
書目名稱Essentials of Food Chemistry影響因子(影響力)
書目名稱Essentials of Food Chemistry影響因子(影響力)學(xué)科排名
書目名稱Essentials of Food Chemistry網(wǎng)絡(luò)公開度
書目名稱Essentials of Food Chemistry網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Essentials of Food Chemistry被引頻次
書目名稱Essentials of Food Chemistry被引頻次學(xué)科排名
書目名稱Essentials of Food Chemistry年度引用
書目名稱Essentials of Food Chemistry年度引用學(xué)科排名
書目名稱Essentials of Food Chemistry讀者反饋
書目名稱Essentials of Food Chemistry讀者反饋學(xué)科排名
作者: LITHE 時間: 2025-3-22 00:06
Minerals,eir bioactive functions in human body. Some toxic minerals have also been illustrated about their toxicity and contamination pathways in food industry. It should be acquired that the mineral changes during food processing, storage, and their impact for the human utilization.作者: Endemic 時間: 2025-3-22 02:22
Food Flavor Substances,ubstances, and the influencing factors and flavor perception mechanisms for flavor substances. This chapter also introduces aromas present in different foods, formation of aromas, and the influence of processing on aroma composition and stability.作者: 脆弱么 時間: 2025-3-22 05:56 作者: 小卒 時間: 2025-3-22 10:44 作者: 炸壞 時間: 2025-3-22 14:33 作者: 炸壞 時間: 2025-3-22 19:21
enzymes, flavoring substances, food additives and harmful c.This?book?presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage pro作者: dictator 時間: 2025-3-23 01:07 作者: 碎石頭 時間: 2025-3-23 01:59
Cooperative Control and Optimizationeir bioactive functions in human body. Some toxic minerals have also been illustrated about their toxicity and contamination pathways in food industry. It should be acquired that the mineral changes during food processing, storage, and their impact for the human utilization.作者: 旅行路線 時間: 2025-3-23 07:23
Output Feedback Sampled-Data Control of?MASubstances, and the influencing factors and flavor perception mechanisms for flavor substances. This chapter also introduces aromas present in different foods, formation of aromas, and the influence of processing on aroma composition and stability.作者: 路標 時間: 2025-3-23 10:08 作者: 樹上結(jié)蜜糖 時間: 2025-3-23 15:15
Cooperative Control of Multi-Agent Systemsnges of pigment molecules and the related color is provided to help readers understand the reaction mechanisms and to associate them with food processing techniques such as acid/alkaline treatment, modified atmospheric package and heat treatment.作者: Inculcate 時間: 2025-3-23 20:23
Zhenwei Liu,Donya Nojavanzadeh,Ali Saberier that, readers could be familiar with the characteristics of harmful ingredients in food and their absorption, distribution and excretion in the human body. Finally, the safety assessment methods of harmful ingredients in food will also be introduced.作者: 內(nèi)閣 時間: 2025-3-23 22:38
Water,ctivity and moisture sorption isotherms, the relationship between water activity and food stability, the definition of molecular mobility and its role in food stability, as well as the moisture transfer law in foods.作者: FEMUR 時間: 2025-3-24 05:18 作者: 為敵 時間: 2025-3-24 10:02 作者: ectropion 時間: 2025-3-24 11:52
https://doi.org/10.1007/978-1-4615-2253-9 with the need for food manufacturing such as fructose, starch, pectin, cellulose, etc. Finally, it should be acquired from this chapter that a comprehensive introduction to carbohydrates in food and understand its application in the food industry.作者: 高射炮 時間: 2025-3-24 15:45
J. Lin,A.S. Morse,B.D.O. Andersonssing and storage. Besides, many important lipids and their derivatives including saturated fatty acids, unsaturated fatty acids, lecithin, cholesterol, sterol, etc. are shown according to their structures and bioactive activities.作者: grotto 時間: 2025-3-24 20:42
Carbohydrates, with the need for food manufacturing such as fructose, starch, pectin, cellulose, etc. Finally, it should be acquired from this chapter that a comprehensive introduction to carbohydrates in food and understand its application in the food industry.作者: 擺動 時間: 2025-3-25 00:52
Lipid,ssing and storage. Besides, many important lipids and their derivatives including saturated fatty acids, unsaturated fatty acids, lecithin, cholesterol, sterol, etc. are shown according to their structures and bioactive activities.作者: Cardiac 時間: 2025-3-25 06:11 作者: 引起 時間: 2025-3-25 09:05 作者: 厚顏 時間: 2025-3-25 12:47
Enzyme,cceptable product. Presently, microbial enzymes are used in starch processing, dairy processing, fruit processing, alcoholic brewing, meat processing, and bakery food manufacturing as a green alternative to traditional chemical methods. In this chapter, the source of different microbial enzymes and 作者: 沙發(fā) 時間: 2025-3-25 16:26 作者: Infelicity 時間: 2025-3-25 22:57
Water,nt impact on the properties of foods and is the cause of food spoilage or deterioration. By controlling the water in foods, we can predict and control the rate of many chemical and biochemical reactions, which contribute to food stability and quality retention. In this chapter, you will learn about 作者: 安心地散步 時間: 2025-3-26 01:06
Proteins,chemical and biochemical properties. It has been elucidated in detail about the mechanisms and the influencing factors involved in protein denaturation and in governing the functional properties of proteins. This chapter also introduces the functionality evaluations of proteins and their application作者: 火光在搖曳 時間: 2025-3-26 05:07
Carbohydrates,rent categories of carbohydrates including monosaccharides, oligosaccharides, and polysaccharides are, respectively, introduced according to their structures, properties, and applications. Some characteristic phenomena and reactions in the food industry related to carbohydrates are explained in deta作者: infantile 時間: 2025-3-26 09:14
Lipid,acids are introduced. The physical properties of lipid, such as crystallization behavior, melting characteristics, oil emulsification, etc., are explained in details related to their applications in food processing. The reader can acquire the evaluation methods of oil quality such as peroxide value,作者: Mercurial 時間: 2025-3-26 14:31 作者: 不知疲倦 時間: 2025-3-26 20:51 作者: 發(fā)炎 時間: 2025-3-26 22:37 作者: 不能仁慈 時間: 2025-3-27 02:22 作者: 擋泥板 時間: 2025-3-27 07:42 作者: 享樂主義者 時間: 2025-3-27 10:31 作者: Cultivate 時間: 2025-3-27 15:42
Bin Cao,Qinyu Zhang,Jon W. Marknt impact on the properties of foods and is the cause of food spoilage or deterioration. By controlling the water in foods, we can predict and control the rate of many chemical and biochemical reactions, which contribute to food stability and quality retention. In this chapter, you will learn about 作者: altruism 時間: 2025-3-27 20:06 作者: Carbon-Monoxide 時間: 2025-3-27 23:35 作者: 合并 時間: 2025-3-28 05:16
J. Lin,A.S. Morse,B.D.O. Andersonacids are introduced. The physical properties of lipid, such as crystallization behavior, melting characteristics, oil emulsification, etc., are explained in details related to their applications in food processing. The reader can acquire the evaluation methods of oil quality such as peroxide value,作者: Insulin 時間: 2025-3-28 09:28
https://doi.org/10.1007/978-1-4614-0014-1iliar with the physical and chemical changes of vitamins during food processing and storage, as well as the impact on food quality. It has been illustrated the content and distribution of important vitamins such as vitamin A (retinol), vitamin D, vitamin E (tocopherol), vitamin B. (thiamine), vitami作者: 假裝是你 時間: 2025-3-28 11:58
Cooperative Control and Optimizationine, copper, zinc, and selenium have been introduced according to their distribution and forms, resources, and bioavailability in human, as well as their bioactive functions in human body. Some toxic minerals have also been illustrated about their toxicity and contamination pathways in food industry作者: 弓箭 時間: 2025-3-28 18:34 作者: CLAP 時間: 2025-3-28 22:27
Cooperative Control of Multi-Agent Systemsre and their classification. Based on the chemical structures, some important and common natural pigments are illustrated according to their chemical molecules, changes and treatments during food processing, and related protective techniques including heme, chlorophylls, carotenoids and flavonoids w作者: 不發(fā)音 時間: 2025-3-29 01:58 作者: glacial 時間: 2025-3-29 06:24 作者: conscribe 時間: 2025-3-29 09:27 作者: 遵循的規(guī)范 時間: 2025-3-29 15:14
https://doi.org/10.1007/978-981-16-0610-6Food Chemistry; Food Nutrients; Food Proteins; Food Carbohydrates; Food Additives; Food Vitamins; Food Pig
