(Ilmumisaeg: 29-Nov-2023, Hardback, Kirjastus: Royal Society of Chemistry, ISBN-13: 9781788017589)
Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins for the academic and industry market. P...Loe edasi...
Following the tradition of its predecessor, this eighth edition allows students to explore various aspects of food. It presents various dimensions including the chemical, economic, nutritional, palatability, processing, and sanitation aspects of f...Loe edasi...
With obesity and diabetes assuming alarming epidemic proportions, diet and nutrition are in the spotlight more than ever before. It has never been more important for health care professionals to be well informed, not only about the latest dev...Loe edasi...
