The chemistry of food and nutrition Dale, Brigitte.

Dietary fibers : chemistry and nutrition / Inglett, G. E., 1928-

Chemistry.

Brain chemistry.

Chemoinformatics-Applications in Food Chemistry; Chapter 3 Processing of Food Wastes; Chapter 4 Technological and

, Chemistry, Nutritional and Functional Properties; (6) Understanding Oil Absorption During Deep-Fat Frying

SystemsI. Introduction; II. Morphology of Collagen; III. Chemistry of Collagen; IV. Metabolism of Collagen

Chapter 4. The Chemistry and Biochemistry of Tea and Tea ManufactureI. Introduction; II. Chemical

. Nutritional Biochemistry includes a discussion of relevant aspects of physiology, food chemistry, toxicology

. Chemistry of Maillard Reactions: Recent Studies on the Browning Reaction Mechanism and the Development of

; Chapter 2. The Chemistry and Technology of the Preservation of Green Peas; I. Introduction

individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food

Volume 44; Chapter 1. Inositol Phosphates in Foods; I. Introduction; II. Chemistry of Inositol Phosphates

-Sulfite Reaction to Food Problems; VII. Needed Research; References; Chapter 3. The Chemistry and Technology of the

individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food