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Natural Sciences » Chemistry

Food chemistry – Page 1/1

In total 31 publications, thereof 5 with Open Access

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Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing (Volume 5)
Julien Huen
Author
ISBN-13 (Hard Copy): 978-3-73699-915-2
ISBN-13 (eBook): 978-3-73698-915-3
Price_print
EUR 29.80
Price_ebook
EUR 0.00
2018-12-06
Secondary plant metabolites for authentication of Vaccinium L. species
Secondary plant metabolites for authentication of Vaccinium L. species (Volume 1)
Peter Heffels
Author
ISBN-13 (Hard Copy): 978-3-73699-629-8
ISBN-13 (eBook): 978-3-73698-629-9
Price_print
EUR 35.20
Price_ebook
EUR 0.00
2017-10-09
Effect of feed composition and drying conditions on surface properties of multicomponent food powders produced by spray drying
Effect of feed composition and drying conditions on surface properties of multicomponent food powders produced by spray drying (Volume 10)
Anna Riebensahm
Author
ISBN-13 (Hard Copy): 978-3-73699-581-9
ISBN-13 (eBook): 978-3-73698-581-0
Price_print
EUR 49.90
Price_ebook
EUR 0.00
2017-07-20
Anthocyanins and Copigments from fruits, vegetables and flowers
Anthocyanins and Copigments from fruits, vegetables and flowers
Miriam Adriana Rodriguez-Werner
Author
ISBN-13 (Hard Copy): 978-3-73699-426-3
ISBN-13 (eBook): 978-3-73698-426-4
Price_print
EUR 57.00
Price_ebook
EUR 0.00
2016-12-16
Polyphenole in schwarzem Tee (Camellia sinensis) - Modelloxidationen, Lagerversuche und Fraktionierung von Thearubigenen
Polyphenole in schwarzem Tee (Camellia sinensis) - Modelloxidationen, Lagerversuche und Fraktionierung von Thearubigenen
Ulf Wilhelm Stodt
Author
ISBN-13 (Hard Copy): 978-3-73699-196-5
ISBN-13 (eBook): 978-3-73698-196-6
Price_print
EUR 64.00
Price_ebook
EUR 0.00
2016-01-25
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