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9780841237650 - Bioactive Compounds in Foods: Effects of Processing and Storage Acs Symposium Series (19 results)
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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
hardcover. Condition: Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.
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Bioactive Compounds in Foods: Effects of Processing and Storage: No. 816 (Acs Symposium Series)
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,550grams, ISBN:9780841237650.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Condition: New.
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Bioactive Compounds in Foods: Effects of Processing and Storage
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Bioactive Compounds in Foods: Effects of Processing and Storage
Language: English
Published by American Chemical Society, Washington, D.C., U.S.A., 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Hardcover. Condition: Very Good. minor wear, xi + 260 pages including index, 17 articles on state of the art and research in food processing and storage, articles are "Marine Lipids as affected by Processing and Their Quality Preservation by Natural Antioxidants" by Fereidoon Shahidi and Se-Kwon Kim; " "Effects of Non-Thermal Treatments and Storage on Bioactive Compounds" by Dietrich Knorr; " Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking" by Hitoshi Takamura, et al; "In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates" by Cunxi Shen and Kirk L. Parkin; "Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage" by Li-Fei Wang, Dong-Man Km and Chang Y. Lee; "Influence of Processing Conditions on Isoflavones content of Soybean Products" by Gow-Chin Yen and Chia-Horn Kao; "Changes in Functional Factors of Sesame Seed and Oil during Various Types of Processing" by Mitsuo Namiki, et al; Food Processing Reduces Size of Soluble Cereal Beta-Glucan Polymers without Loss of Cholesterol-Reducing Properties" by Wallace H. Yokoyama, et al; "Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation" by R. F. Hurrell; "Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables" by Ray-Yi Yan, Samson T. S. Tsou and Tung-Ching Lee; "Stability of Biologically active Pyridoxal and Pyridoxal Phosphate in the Presence of Lynsine" by Tzou-Chi Huang, Ming-Hung Chen and Chi-Tang Ho; "Effects of Processing on Tomato Bioactive Volatile Compounds" by Matjhias K. Sucan and Gerald F. Russell; "Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters" by Hannu Korhonen and Anne Pihlanto-Leppala; "Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients" by Mathias K. Sucan, et al; "Effect of Nixtamalization on Fumonisin-Contaminated Corn for Porduction of Tortillas" by Mary A. Dombrink-Kurtzman and Lloyd W. Rooney; "Potassium Bromate in Bakery Products: Food Technology, Toxicological Concerns, and Analytical Methodology" by Gregory W. Dianchenko and Charles R. Warner; "Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation of CIS-Cinnamic Acid from Its Racemic Mixture" by Fang-Ming Sun, et al Size: 6.25 x 9.25.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Bioactive Compounds in Foods
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 135.84
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Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Condition: As New. Unread book in perfect condition.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 133.21
US$ 20.24 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketCondition: New.
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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
First Edition
Condition: New. . 2002. 1st Edition. Hardcover. . . . .
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Bioactive Compounds in Foods: Effects of Processing and Storage
Language: English
Published by Oxford University Press Inc, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
US$ 151.16
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Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardback. Condition: New. New copy - Usually dispatched within 3 working days. 597.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 149.73
US$ 20.24 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketCondition: As New. Unread book in perfect condition.
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Bioactive Compounds in Foods
Language: English
Published by Oxford University Press Inc, US, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: New. This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Condition: New. . 2002. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
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Bioactive Compounds in Foods: Effects of Processing and Storage
Language: English
Published by Oxford University Press, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Condition: New. This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.KlappentextrnrnThis text e.
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Bioactive Compounds in Foods : Effects of Processing and Storage
Language: English
Published by Oxford University Press Inc Aug 2002, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Buch. Condition: Neu. Neuware - This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
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BIOACTIVE COMPOUNDS IN FOODS | Effects of Processing and Storage
Language: English
Published by Oxford University Press, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
Buch. Condition: Neu. BIOACTIVE COMPOUNDS IN FOODS | Effects of Processing and Storage | Tung-Ching Lee | Buch | ACS Symposium Series | Gebunden | Englisch | 2002 | Oxford University Press | EAN 9780841237650 | Verantwortliche Person für die EU: Deutsche Bibelgesellschaft, Postfach:81 03 40, 70567 Stuttgart, vertrieb[at]dbg[dot]de | Anbieter: preigu.
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Bioactive Compounds in Foods
Language: English
Published by Oxford University Press Inc, US, 2002
ISBN 10: 0841237654 ISBN 13: 9780841237650
US$ 178.64
US$ 87.73 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardback. Condition: New. This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
