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Type: BOOK - Published: 2022-02-14 - Publisher: Royal Society of Chemistry
This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to
Language: en
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Type: BOOK - Published: 2022-02-07 - Publisher: Royal Society of Chemistry
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat cont
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Pages: 434
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Type: BOOK - Published: 2023-11-29 - Publisher: Royal Society of Chemistry
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food d
Language: en
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Type: BOOK - Published: 2024-08-14 - Publisher: Royal Society of Chemistry
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new
Language: en
Pages: 222
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Type: BOOK - Published: 2022-10-19 - Publisher: Royal Society of Chemistry
The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in