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This book presents extensive coverage of irradiated foods and food products contaminated with food borne pathogens, and the effects on irradiation and packaging materials and …
Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book …
In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices …
Fundamentals of corrosion and corrosion protection The use of environmentally sustainable corrosion inhibitors has been shown to be the simplest and cheapest way to achieve …
Ionic Liquids (ILs) are now a world-wide phenomenon and have emerged from being viewed only as novel replacements for Volatile Organic Compounds (VOCs) traditionally used as …
Chemistry of Taste: Mechanisms, Behaviors and Mimics explores all of the links between physiology and chemoreception mechanisms, genetic determination of taste ability, olfaction, …
"Browned flavors" are closely linked to the Maillard reaction, especially in the mind of food chemists. This well-known reaction was linked with the name of the French chemist and …
Polymer Chemistry provides graduate and advanced undergraduate students with an introduction to the chemistry of macromolecular substances, including their synthesis and the …
Analysis of Transport Phenomena, Second Edition, provides a unified treatment of momentum, heat, and mass transfer, emphasizing the concepts and analytical techniques that apply to …
Almost 10 years have passed since we organized a symposium on functional foods at the ACS national meetings, San Francisco, in 1997. Since then, a large number of studies have been …