Impact of food processing on anthocyanins

Impact of food processing on anthocyanins

Saved in:

書目詳細資料
主要作者:	SUI, Xiaonan
格式:	Umum
語言:	Inggris
出版:	Springer 2017
主題:	FOOD INDUSTRIAL
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

PINJAM

相似書籍

Anthocyanins as food colors
由: MARKAKIS, PERICLES
出版: ()

FUNDAMENTALS OF FOODS PROCESS ENGINEERING
由: TALEDO,ROMEO T.
出版: ()

FOOD BIOCHEMISTRY & FOOD PROCESSING
由: WAL KIT NIP
出版: ()

Physical Properties of Foods and Food Processing systems
由: Lewis,M.J.
出版: ()

PHYSICAL PROPERTIES OF FOODS AND FOOD PROCESSING SYCTEMS
由: LEWIS,M.J.
出版: ()

Physical Properties of Foods and Food Processing Systems
由: Lewis,M.J.
出版: ()

process engineering in the food industry: developments and
由: Field,R.W.
出版: ()

Food polysaccharides and their applications 2nd ed.
由: STEPHEN, Alistair M.
出版: (2006)

FOOD PRESERVATIONA TECHNOLOGY SERIES : OSMOTIC DEHYDRATION & VACUUM
由: FITO,PENDRO
出版: ()

Sanitation in food processing,2nd ed
由: Troller,John A.
出版: ()

FOOD PROCESS DESIGN
由: ZACHARIAS B. MARAULIS
出版: ()

INNOVATIONS IN FOOD PROCESSING
由: GUSTAVO V.BARBOSA-CANOVAS
出版: ()

Enzyme in food processing and products 1972 (II)
由: Wieland H.
出版: (1972)

Food science and technology
出版: (2009)

Engineering and food: Advanced processes
由: Spiess,W.E.L.
出版: ()

Regulation of Functional Foods and Nutraceuticals
出版: (2005)

MANAGING FOOD INDUSTRY WASTE
由: ROBERT R. ZALL
出版: ()

UNIT OPERATIONS FOR THE FOOD INDUSTRIES
由: GOULD,WILBUR A.
出版: ()

UNIT OPERATIONS IN FOOD ENGINEERING
由: ALBERT IBARZ
出版: ()

FOOD PRODUCT DEVELOPMENT: BASED ON EXPERIENCE
由: CATHERINE SIDE
出版: ()

ULTRA HIGH PRESSURE TREATMENTS OF FOODS
由: MARC E.G. HENDRICKX
出版: ()

Microbiological risk assessment in food processing.
由: Brown, Martyn
出版: (2002)

FUNCTIONAL FOOD INGREDIENTS AND NUTRACEUTICALS: PROCESSING
由: JOHN SHI
出版: ()

SANITATION FOOD PROCESSING
由: TROLLER,JOHN A
出版: ()

Food engineering operations ,-3rd ed
由: Brennan,J.G.
出版: ()

FOOD ETHICS
由: MEPHAM,BEN
出版: ()

MICROBIAL SAFETY OG MINIMALLY PROCESSED FOODS
由: NOVAK,JOHN.S
出版: ()

MICROBIAL SAFETY OG MINIMALLY PROCESSED FOODS
由: NOVAK,JOHN.S
出版: ()

FOOD POWDERS, PHYSICAL PROPERTIES, PROCESSING AND FUNCTIONALITY
由: GUSTAVO V.BARBOSA-CANOVAS
出版: ()

Engineering and food: Preservation processes and related techniques
由: Spiess,W.E.L.
出版: ()

Engineering and food: Physical properties and process control
由: Spiess,W.E.L.
出版: ()

Engineering and food: Preservation processes and related techniques
由: Spiess,W.E.L.
出版: ()

FUNDAMENTALS OF FOOD PROCESS ENGINEERING 3 nd
由: ROMEO T. TOLEDO
出版: ()

Food Preservation
由: KULSHRESTHA, S K
出版: (1994)

Food and agriculture
由: Dennis Flanagan
出版: (1976)

Food allergies
由: Merri Lou Dobler
出版: (1991)

Food preservation
由: Aninim
出版: (1990)

Microbiology of fermented foods
出版: ()

THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS: VOL. 2
由: Morris B. Jacobs
出版: (1951)

FUNDAMENTALS OF FOOD PROCESS ENGINEERING
由: ROMEO T. TOLEDO
出版: ()