Titlebook: Handbook of Food Chemistry; Peter Chi Keung Cheung,Bhavbhuti M. Mehta Living reference work 20200th edition

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書目名稱Handbook of Food Chemistry影響因子(影響力)




書目名稱Handbook of Food Chemistry影響因子(影響力)學科排名




書目名稱Handbook of Food Chemistry網(wǎng)絡公開度




書目名稱Handbook of Food Chemistry網(wǎng)絡公開度學科排名




書目名稱Handbook of Food Chemistry被引頻次




書目名稱Handbook of Food Chemistry被引頻次學科排名




書目名稱Handbook of Food Chemistry年度引用




書目名稱Handbook of Food Chemistry年度引用學科排名




書目名稱Handbook of Food Chemistry讀者反饋




書目名稱Handbook of Food Chemistry讀者反饋學科排名

Corral

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Zur Frage der Binnenschiffahrtsabgabenlsifiers, and hydrocolloids are food texturizers with different chemical properties that affect taste via their respective characteristics. Recently, there have been many studies on the production of foodstuffs with specific and unique characteristics in which additives were used.

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Chemical Composition of Organic Food Products,nds in plant and animal origin food will be examined and illustrated through examples. Recent advances in analytical methods and their potential in discriminating between organic and nonorganic food will be also presented.

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Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, Texturizerlsifiers, and hydrocolloids are food texturizers with different chemical properties that affect taste via their respective characteristics. Recently, there have been many studies on the production of foodstuffs with specific and unique characteristics in which additives were used.

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g areas such as functional foods and nutraceuticals, unconveThis handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the

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https://doi.org/10.1007/978-3-662-32564-3(e.g., cream), concentrated milk, sweetened condensed milk, milk powders, ice cream, heat-desiccated milk products (like khoa, khoa-based sweet), and heat-acid-coagulated milk products (like paneer and chhana) and its chemical compositions are discussed in this chapter.

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