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Mcclements Decker (42 results)
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Condition: Good. 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 good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1300grams, ISBN:9781420094855.
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Designing Functional Foods Measuring and Controlling Food Structure Breakdown and Nutrient Absorbtion
Book 84 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing, Cambridge, 2009
ISBN 10: 1845694325 ISBN 13: 9781845694326
Seller: Webbooks, Wigtown, Wigtown, United Kingdom
Association Member: PBFA
Seller rating 5 out of 5 stars
Hard Cover. Condition: Good. No Jacket. First Thus. From an academic library with the usual stamps etc. This book is heavy and will attract postal sucharges. OX3266.
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Designing Functional Foods
Book 84 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Limited, 2009
ISBN 10: 1845694325 ISBN 13: 9781845694326
Condition: New. pp. 744.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Oxidation in Foods and Beverages and Antioxidant Applications: Volume 1: Understanding Mechanisms of Oxidation and Antioxidant Activity (Woodhead . . in Food Science, Technology and Nutrition)
Book 99 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Ltd 2010-09-27, 2010
ISBN 10: 1845696484 ISBN 13: 9781845696481
£ 166.67
£ 15.49 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardcover. Condition: New.
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Taschenbuch. Condition: Neu. Oxidation in Foods and Beverages and Antioxidant Applications | Management in Different Industry Sectors | Eric A Decker (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2016 | Woodhead Publishing | EAN 9780081014578 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Taschenbuch. Condition: Neu. Oxidation in Foods and Beverages and Antioxidant Applications | Understanding Mechanisms of Oxidation and Antioxidant Activity | Eric A Decker (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2016 | Woodhead Publishing | EAN 9780081014721 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Oxidation in Foods and Beverages and Antioxidant Applications
Book 99 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Limited, 2010
ISBN 10: 1845696484 ISBN 13: 9781845696481
Condition: New. pp. 432 Illus.
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Oxidation in Foods and Beverages and Antioxidant Applications
Book 99 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Limited, 2010
ISBN 10: 1845696484 ISBN 13: 9781845696481
Condition: New. pp. 432.
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Hardcover. Condition: Brand New. 1st edition. 432 pages. 9.25x6.25x1.25 inches. In Stock.
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Condition: As New. Unread book in perfect condition.
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Oxidation in Foods and Beverages and Antioxidant Applications : Management in Different Industry Sectors
Book 98 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 197.14
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 98 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 204.75
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Oxidation in Foods and Beverages and Antioxidant Applications
Book 99 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Limited, 2010
ISBN 10: 1845696484 ISBN 13: 9781845696481
Condition: New. pp. 432.
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Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 98 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: Sequitur Books, Boonsboro, MD, U.S.A.
Association Member: IOBA
Seller rating 5 out of 5 stars
Hardcover. Condition: As New. Volume 2. Hardcover. Good binding and cover. Minor shelf wear. Clean, unmarked pages. xxi, 528 p., ill., 25 cm.
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Condition: As New. Unread book in perfect condition.
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Oxidation in Foods and Beverages and Antioxidant Applications : Understanding Mechanisms of Oxidation and Antioxidant Activity
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 221.73
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 227.61
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Oxidation in Foods and Beverages and Antioxidant Applications : Management in Different Industry Sectors
Book 98 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 229.06
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Oxidation in Foods and Beverages and Antioxidant Applications : Understanding Mechanisms of Oxidation and Antioxidant Activity
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 253.98
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Oxidation in Foods and Beverages and Antioxidant Applications
Language: English
Published by Elsevier Science and Technology, GB, 2016
ISBN 10: 0081014724 ISBN 13: 9780081014721
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
£ 283.69
Free Shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for RandD and QA professionals in the food industry, as well as academic researchers interested in food quality.
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Oxidation in Foods and Beverages and Antioxidant Applications
Language: English
Published by Elsevier Science and Technology, GB, 2016
ISBN 10: 0081014724 ISBN 13: 9780081014721
£ 258.81
£ 65 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for RandD and QA professionals in the food industry, as well as academic researchers interested in food quality.
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Designing Functional Foods
Book 84 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Limited, 2009
ISBN 10: 1845694325 ISBN 13: 9781845694326
Condition: New. Print on Demand pp. 744.
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Designing Functional Foods
Book 84 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Limited, 2009
ISBN 10: 1845694325 ISBN 13: 9781845694326
Condition: New. PRINT ON DEMAND pp. 744.
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Oxidation in Foods and Beverages and Antioxidant Applications
Language: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2016
ISBN 10: 0081014724 ISBN 13: 9780081014721
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Englisch.
