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Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications (Hardcover, 1993 ed.) Loot Price: R4,504
Discovery Miles 45 040
Repayment Terms: R422 pm x 12*
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Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications (Hardcover, 1993 ed.): Ion C....

Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications (Hardcover, 1993 ed.)

Ion C. Baianu, Helmut Pressen, Thomas F. Kumosinski

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Loot Price R4,504 Discovery Miles 45 040 | Repayment Terms: R422 pm x 12*

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Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC). This book should be of interest to food scientists and food chemists.

General

Imprint: Van Nostrand Reinhold Inc.,U.S.
Country of origin: United States
Release date: 1993
First published: 1993
Authors: Ion C. Baianu • Helmut Pressen • Thomas F. Kumosinski
Dimensions: 234 x 156 x 42mm (L x W x T)
Format: Hardcover
Pages: 604
Edition: 1993 ed.
ISBN-13: 978-0-442-00582-5
Categories: Books > Science & Mathematics > Chemistry > General
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 0-442-00582-2
Barcode: 9780442005825

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