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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Uva e Vinho. |
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Data corrente: |
16/08/1993 |
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Data da última atualização: |
17/01/2011 |
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Autoria: |
LORENZ, K. J.; KULP, K. (ed.). |
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Título: |
Handbook of cereal science and technology. |
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Ano de publicação: |
1991 |
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Fonte/Imprenta: |
New York: Marcel Dekker, 1991. |
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Páginas: |
882 p. |
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ISBN: |
0-8247-8358-1 |
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Idioma: |
Inglês |
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Conteúdo: |
Flavor research: principles and techniques; Principles of enzymology for the food sciences; Low-temperature preservation of foods and living matter; Principles of food science; Food emulsions; Nutritional and safety aspects of food processing; Flavor research: recent advances; Computer-aided techniques in food technonology; Handbook of tropical foods; Antimicrobial in foods; Food constituents and food residues: their chromatographic determination; Aspatame: physiology and biochemistry; Handbook of vitamins: nutritional, biochemical, and clinical aspects; Starch conversion tecnhology; Food chemistry: second edition, revised and expanded; Sensory evaluation of food: statistical methods and procedures; Alternative sweeteners; Citrus fruits and their products: analysis and technology; Engineering properties of foods; Umami: a basic taste; Food biotechnology; Food texture: instrumental and sensory measurement; Seafoods and fish oils in human health and disease; Postharvest physiology of vegetables; Handbook of dietary fiber: an applied approaches; Food toxicology; Modern carbohydrate chemistry; Trace minerals in foods; Protein quality and the effects of processing; Adulteration of fruit Juice Beverages; Foodborne bacterial pathogens; Legumes: chemistry, technology, and human nutrition; Industrialization of indigenous fermented foods; International food regulation handbook: policy-science-law; Food additives; Safety of irradiated foods; Omega-3 fatty acids in health and disease; Food emulsions, second edition, revised and expanded; Seafood: effects of technology on nutrition; Handbook of vitamins, second edition, revised and expanded; Handbook of cereal science and technology; Food processing operations and scale-up. MenosFlavor research: principles and techniques; Principles of enzymology for the food sciences; Low-temperature preservation of foods and living matter; Principles of food science; Food emulsions; Nutritional and safety aspects of food processing; Flavor research: recent advances; Computer-aided techniques in food technonology; Handbook of tropical foods; Antimicrobial in foods; Food constituents and food residues: their chromatographic determination; Aspatame: physiology and biochemistry; Handbook of vitamins: nutritional, biochemical, and clinical aspects; Starch conversion tecnhology; Food chemistry: second edition, revised and expanded; Sensory evaluation of food: statistical methods and procedures; Alternative sweeteners; Citrus fruits and their products: analysis and technology; Engineering properties of foods; Umami: a basic taste; Food biotechnology; Food texture: instrumental and sensory measurement; Seafoods and fish oils in human health and disease; Postharvest physiology of vegetables; Handbook of dietary fiber: an applied approaches; Food toxicology; Modern carbohydrate chemistry; Trace minerals in foods; Protein quality and the effects of processing; Adulteration of fruit Juice Beverages; Foodborne bacterial pathogens; Legumes: chemistry, technology, and human nutrition; Industrialization of indigenous fermented foods; International food regulation handbook: policy-science-law; Food additives; Safety of irradiated foods; Omega-3 fatty acids in health and disease; F... Mostrar Tudo |
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Palavras-Chave: |
Cereal crops; Food tecnology. |
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Thesagro: |
Cereal; Produção; Tecnologia de Alimento. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02241nam a2200205 a 4500
001 1240599
005 2011-01-17
008 1991 bl uuuu 00u1 u #d
020 $a0-8247-8358-1
100 1 $aLORENZ, K. J.
245 $aHandbook of cereal science and technology.
260 $aNew York: Marcel Dekker$c1991
300 $a882 p.
520 $aFlavor research: principles and techniques; Principles of enzymology for the food sciences; Low-temperature preservation of foods and living matter; Principles of food science; Food emulsions; Nutritional and safety aspects of food processing; Flavor research: recent advances; Computer-aided techniques in food technonology; Handbook of tropical foods; Antimicrobial in foods; Food constituents and food residues: their chromatographic determination; Aspatame: physiology and biochemistry; Handbook of vitamins: nutritional, biochemical, and clinical aspects; Starch conversion tecnhology; Food chemistry: second edition, revised and expanded; Sensory evaluation of food: statistical methods and procedures; Alternative sweeteners; Citrus fruits and their products: analysis and technology; Engineering properties of foods; Umami: a basic taste; Food biotechnology; Food texture: instrumental and sensory measurement; Seafoods and fish oils in human health and disease; Postharvest physiology of vegetables; Handbook of dietary fiber: an applied approaches; Food toxicology; Modern carbohydrate chemistry; Trace minerals in foods; Protein quality and the effects of processing; Adulteration of fruit Juice Beverages; Foodborne bacterial pathogens; Legumes: chemistry, technology, and human nutrition; Industrialization of indigenous fermented foods; International food regulation handbook: policy-science-law; Food additives; Safety of irradiated foods; Omega-3 fatty acids in health and disease; Food emulsions, second edition, revised and expanded; Seafood: effects of technology on nutrition; Handbook of vitamins, second edition, revised and expanded; Handbook of cereal science and technology; Food processing operations and scale-up.
650 $aCereal
650 $aProdução
650 $aTecnologia de Alimento
653 $aCereal crops
653 $aFood tecnology
700 1 $aKULP, K.
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Registro original: |
Embrapa Agropecuária Oeste (CPAO) |
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