Shanghai's preserved old roads 64 Vol.3 Chinese B&W Edtion: Former International Settlement UK Concession 2017(2)
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Bester Preis: € 26,10 (vom 23.07.2018)1
Lipid Oxidation, Challenges in Food Systems (2015)
EN NW EBISBN: 9780988856516 bzw. 0988856514, in Englisch, Academic Press And Aocs Press, neu, E-Book.
Lieferung aus: Niederlande, Direct beschikbaar.
bol.com.
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in... Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systemsContributors include an international group of leading researchers from academic, industrial, and governmental entitiesDiscusses the oxidative stability of enzymatically produced oils and fatsProvides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 0988856514;ISBN13: 9780988856516; Engels | Ebook | 2015.
bol.com.
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in... Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systemsContributors include an international group of leading researchers from academic, industrial, and governmental entitiesDiscusses the oxidative stability of enzymatically produced oils and fatsProvides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 0988856514;ISBN13: 9780988856516; Engels | Ebook | 2015.
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Shanghai's preserved old roads 64 Vol.3 Chinese B&W Edtion: Former International Settlement UK Concession 2017(2) (2017)
PB NW FEISBN: 9784908381775 bzw. 4908381771, Band: 3, Sprache unbekannt, 414 Seiten, Texnai, Taschenbuch, neu, Erstausgabe.
Lieferung aus: Deutschland, Gewöhnlich versandfertig in 24 Stunden, 重量を推定の送料: 400 g.
Von Händler/Antiquariat, Amazon.de.
Taschenbuch, 版: 1, ラベル: Texnai, Texnai, 製品グループ: Book, 公開: 2017-09-01, スタジオ: Texnai.
Von Händler/Antiquariat, Amazon.de.
Taschenbuch, 版: 1, ラベル: Texnai, Texnai, 製品グループ: Book, 公開: 2017-09-01, スタジオ: Texnai.
3
Shanghai's preserved old roads 64 Vol.4 Chinese B&W Edtion: Former French Concession (1) 2017 (2018)
PB NW FEISBN: 9784908381942 bzw. 4908381941, Band: 4, Sprache unbekannt, 342 Seiten, Texnai, Taschenbuch, neu, Erstausgabe.
Lieferung aus: Deutschland, Gewöhnlich versandfertig in 24 Stunden, 重量を推定の送料: 400 g.
Von Händler/Antiquariat, Amazon.de.
Taschenbuch, 版: 1, ラベル: Texnai, Texnai, 製品グループ: Book, 公開: 2018-03-07, スタジオ: Texnai.
Von Händler/Antiquariat, Amazon.de.
Taschenbuch, 版: 1, ラベル: Texnai, Texnai, 製品グループ: Book, 公開: 2018-03-07, スタジオ: Texnai.
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Shanghai's preserved old roads 64 Vol.5 Chinese B&W Edtion: Former French Concession (2) 2017 (2018)
PB NW FEISBN: 9784909601179 bzw. 4909601171, Band: 5, Sprache unbekannt, 384 Seiten, Texnai, Taschenbuch, neu, Erstausgabe.
Lieferung aus: Deutschland, Gewöhnlich versandfertig in 24 Stunden, 重量を推定の送料: 400 g.
Von Händler/Antiquariat, Amazon.de.
Taschenbuch, 版: 1, ラベル: Texnai, Texnai, 製品グループ: Book, 公開: 2018-07-12, スタジオ: Texnai.
Von Händler/Antiquariat, Amazon.de.
Taschenbuch, 版: 1, ラベル: Texnai, Texnai, 製品グループ: Book, 公開: 2018-07-12, スタジオ: Texnai.
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Lipid Oxidation (2015)
EN NW EB DLISBN: 9780988856516 bzw. 0988856514, in Englisch, Academic Press and AOCS Press, Academic Press and AOCS Press, Academic Press and AOCS Press, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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