Food Chemistry Hydrocalloids

Food Chemistry Hydrocalloids

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The book is Food Chemistry .. Hydrocalloids", written by a talented team of authors - Donchenko Lyudmila Vladimirovna, Sokol Natalia Viktorovna and Krasnoselova Ekaterina Anatolyevna, - is a unique and in-depth study of one of the key topics in the field of food chemistry. This book will become an indispensable assistant for students, specialists in the food industry, nutritionists and anyone interested in the composition and properties of food, as well as issues of food safety and quality. The focus of this work is hydrocalloids, a group of substances that play an important role in the structure and properties of various products. The author’s team masterfully reveals the chemical nature, origin and functions of hydrocalloids in food products, as well as their effect on the human body. The reader immerses himself in the fascinating world of food substances, learns about how hydrocalloids affect the texture, taste, stability and safety of products, as well as about modern methods of their analysis and use in the food industry. The book is Food Chemistry .. Hydrocalloids is not only a theoretical work, but also a practical guide, saturated with modern data and examples from real life. The authors consider in detail the classification of hydrocalloids, their chemical properties, methods of determination and analysis, as well as the role in technological processes of production. Particular attention is paid to safety and regulatory issues, which makes the book relevant for specialists working in the field of quality control and standardization of food products. This book is perfect for students of chemical, technological and biological faculties, as well as for professionals involved in the development of new products and quality control. It will be interesting for those who seek to understand how chemical components affect the properties of food and human health. Thanks to a clear style and structured presentation of the material, even complex topics become accessible and understandable, which makes the book a valuable textbook and reference. The author's style of Donchenko Lyudmila Vladimirovna, Sokol Natalia Viktorovna and Krasnoselova Ekaterina Anatolievna is distinguished by accuracy, scientific soundness and at the same time vivid presentation of . Their works are famous for their high level of detail and practical orientation, which allows the reader not only to obtain theoretical knowledge, but also to apply them in professional activities. In their arsenal there are other significant books on food chemistry and technology, which confirms their competence and authority in this field. If you are looking for a book that will help you understand the complex chemical processes in food, understand the role of hydrocalloids and their importance for food safety and quality, "Food Chemistry . Hydrocalloids" will be a great choice for you. This is not just a textbook, but a guide to the mysterious world of food chemistry, revealing the secrets hidden behind the composition of products and giving the knowledge necessary for professional growth and development. In an era of growing interest in healthy eating and safe food, this book deserves its place among the most important scientific publications that can expand the horizons of understanding and help make the right choice in the field of nutrition. So, if you’re looking for a book that combines scientific accuracy, practical value, and fascinating storytelling, Food Chemistry . Hydrocalloids” by Donchenko Lyudmila Vladimirovna, Sokol Natalia Viktorovna and Krasnoselova Ekaterina Anatolyevna will be a real discovery for you Its content will help not only to expand knowledge, but also to understand the importance of chemistry in our daily lives, as well as to learn to see behind familiar products complex chemical processes that affect our health and well-being.
LF/80080959/R

Data sheet

Name of the Author
Донченко Людмила Владимировеа
Красноселова Екатерина Анатольевна
Сокол Наталья Викторовна
Language
Russian
ISBN
9785534058970
Release date
2018

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Food Chemistry Hydrocalloids

The book is Food Chemistry .. Hydrocalloids", written by a talented team of authors - Donchenko Lyudmila Vladimirovna, Sokol Natalia Viktorovna and Krasnoselova...

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