| Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications 1993 Edition Contributor(s): Baianu, Ion C. (Author), Pressen, Helmut (Author), Kumosinski, Thomas F. (Author) |
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ISBN: 0442005822 ISBN-13: 9780442005825 Publisher: Springer OUR PRICE: $161.49 Product Type: Hardcover - Other Formats Published: February 1993 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Technology & Engineering | Quality Control |
| Dewey: 664 |
| LCCN: 91046028 |
| Physical Information: 1.42" H x 6.44" W x 9.26" (2.16 lbs) 604 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC). |
