Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
| Autor: | Baianu, Ion C. Kumosinski, Thomas F. Pressen, Helmut |
|---|---|
| EAN: | 9780442005825 |
| Sachgruppe: | Technik |
| Sprache: | Englisch |
| Seitenzahl: | 620 |
| Produktart: | Gebunden |
| Veröffentlichungsdatum: | 28.02.1993 |
| Schlagworte: | Lebensmittel Physikalische Chemie |
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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).
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