Edible Structures Basic Science by Aguilera José (17 results)
- Softcover
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.ThriftBooks-Dallas
Contact seller5-star sellerCondition: Used - Good
£ 5.56
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Paperback. Condition: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
- Softcover
- First Edition
Seller: Better World Books, Mishawaka, IN, U.S.A.Better World Books
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£ 5.67
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Condition: Good. 1st Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
- Softcover
- First Edition
Seller: Better World Books, Mishawaka, IN, U.S.A.Better World Books
Contact seller5-star sellerCondition: Used - Very good
£ 5.67
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Condition: Very Good. 1st Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
- Softcover
Seller: Anybook.com, Lincoln, United KingdomAnybook.com
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£ 24.00
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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 soft covers. 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,750grams, ISBN:9781439898901.
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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£ 43.47
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Condition: New.
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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£ 51.07
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Condition: As New. Unread book in perfect condition.
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 43.91
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Condition: New.
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 51.07
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Condition: As New. Unread book in perfect condition.
- Softcover
Seller: THE SAINT BOOKSTORE, Southport, United KingdomTHE SAINT BOOKSTORE
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£ 51.12
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Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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£ 78.18
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Paperback. Condition: Brand New. 1st edition. 442 pages. 8.75x6.00x1.25 inches. In Stock.
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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£ 211.59
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Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 204.94
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Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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£ 232.05
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Condition: New.
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 230.97
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Condition: New.
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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£ 263.77
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Buch. Condition: Neu. Neuware.
- Softcover
- Print on Demand
Seller: THE SAINT BOOKSTORE, Southport, United KingdomTHE SAINT BOOKSTORE
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£ 52.45
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Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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£ 82.91
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures… reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bodies. Drawing from the physical and engineering sciences, food technology, nutrition, and gastronomy, Edible Structures: The Basic Science of What We Eat examines the importance of food structures-the supramolecular assemblies and matrices that are created by nature and when we cook-rather than the basic chemical compounds that are the more traditional focus of study. The central objectives of this book are to address the pressing food trends of this century, including: Growing evidence that flavorful food structures are important for the delivery of the nutritious and healthful food molecules from which they are made A need to understand and control how food structures are created and presented as products that respond to nutritional requirements Opportunities to design certain foods to better suit the needs of modern lifestyles The empowerment of consumers and the appearance of the axis that connects the food we eat with our brain, digestive system, and the cells in our body The separation between a knowledgeable gourmet 'elite' and the rest of the population who simply want to eat quick meals as cheaply as possible Entertaining and informative, Edible Structures: The Basic Science of What We Eat uses scientific yet understandable terms throughout to facilitate the communication between experts and the educated public, especially those who are curious, love to cook and innovate in the kitchen and/or want to enjoy good food. The language and concepts presented in this book give the reader some access to specialized texts and scientific journals, and above all, to the best and most current information available on the Internet and other media.
