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Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Condition: New. 1st ed. 2021 edition NO-PA16APR2015-KAP.
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Condition: As New. Unread book in perfect condition.
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Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 168.56
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 168.56
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: New.
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Essential Oils in Food Processing : Chemistry, Safety and Applications
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Food Quality Assurance : The Engineering Approach
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Taschenbuch. Condition: Neu. Physicochemical and Enzymatic Modification of Gums | Synthesis, Characterization and Application | Hadi Hashemi Gahruie (u. a.) | Taschenbuch | x | Englisch | 2023 | Springer | EAN 9783030879983 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Essential Oils in Food Processing: Chemistry, Safety and Applications
Language: English
Published by John Wiley and Sons Ltd, 2017
ISBN 10: 1119149347 ISBN 13: 9781119149347
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
First Edition
Condition: New. 2017. 1st Edition. Hardcover. . . . . .
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Essential Oils in Food Processing : Chemistry, Safety and Applications
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Condition: New. Brand new! Please provide a physical shipping address.
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Condition: New. 1st ed. 2021 edition NO-PA16APR2015-KAP.
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Physicochemical and Enzymatic Modification of Gums : Synthesis, Characterization and Application
Language: English
Published by Springer International Publishing, 2023
ISBN 10: 3030879984 ISBN 13: 9783030879983
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Eachchapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives.Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.
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Condition: As New. Unread book in perfect condition.
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Physicochemical and Enzymatic Modification of Gums : Synthesis, Characterization and Application
Language: English
Published by Springer International Publishing, 2022
ISBN 10: 303087995X ISBN 13: 9783030879952
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Eachchapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives.Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.
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Food Quality Assurance : The Engineering Approach
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Paperback. Condition: Brand New. 278 pages. 9.25x6.10x0.58 inches. In Stock.
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Food Quality Assurance
Language: English
Published by Taylor and Francis Ltd, 2026
ISBN 10: 1032937718 ISBN 13: 9781032937717
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
£ 233.62
£ 6.76 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Gebunden. Condition: New. Über den Autor Seyed Mohammad Bagher Hashemi, Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran. Amin Mousavi Khaneghah, Department of Food Science, Faculty of Food .
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Essential Oils in Food Processing: Chemistry, Safety and Applications
Language: English
Published by John Wiley and Sons Ltd, 2018
ISBN 10: 1119149347 ISBN 13: 9781119149347
Condition: New. 2017. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland.
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Condition: New.
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International EditionFOOD QUALITY ASSURANCE THE ENGINEERING APPROACH (HB 2026)
Language: English
Published by TAYLOR & FRANCIS NP EXCLUSIVE(CBS), 2026
ISBN 10: 1032937718 ISBN 13: 9781032937717
Condition: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
