Introduction to Food Chemistry

Introduction to Food Chemistry

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Edible Nanostructures

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Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, brin

Pectin: Technological and Physiological Properties

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​This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a re

Handbook of Hydrocolloids

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Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition wa

Food Texturology: Measurement and Perception of Food Textural Properties

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The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its m