Physical Chemistry Food Processes In 2 Vols Vol 2 Advanced Tech Structures Appli Pb
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Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
Author | : Thomas F. Kumosinski |
Publisher | : Boom Koninklijke Uitgevers |
Total Pages | : 618 |
Release | : 1992 |
Genre | : Science |
ISBN | : 9780442005825 |
Download Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications Book in PDF, Epub and Kindle
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).