Titlebook: Essentials of Food Chemistry; Jianquan Kan,Kewei Chen Textbook 2021 The Editor(s) (if applicable) and The Author(s), under exclusive licen

路標(biāo)

樹上結(jié)蜜糖

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.

Inculcate

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.

內(nèi)閣

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.

FEMUR

為敵

ectropion

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.

高射炮

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.

grotto

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.

擺動(dòng)

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.