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01872nam a22003857a 4500 |
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AR-BaUEN |
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20220303151300.0 |
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220302s2021 xxkado|f |||| 001 0 eng d |
| 020 |
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|a 9780128214534
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| 040 |
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|a AR-BaUEN
|b spa
|c AR-BaUEN
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| 044 |
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|a xxk
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| 080 |
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|a 663/665
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|a Food structure and functionality /
|c edited by Charis M. Galanakis
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| 260 |
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|a London :
|b Academic Press,
|c c2021
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| 300 |
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|a xiii, 253 p. :
|b il., diágrs., fotos, gráfs., tablas
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| 504 |
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|a Referencias bibliográficas al final de cada capítulo.
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| 504 |
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|a Índice analítico de materias.
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| 505 |
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|g 1.
|t Structure and functionality of interfacial layers in food emulsions
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| 505 |
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|g 2.
|t Rheology, structure, and sensory perception of hydrocolloids
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| 505 |
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|g 3.
|t Designing food structure using microfluidics
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| 505 |
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|g 4.
|t Tailoring structure of foods using high hydrostatic pressure
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| 505 |
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|g 5.
|t Effects of electric fields and electromagnetic wave on food structure and funcionality
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| 505 |
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|g 6.
|t Microscopy and spectroscopy techniques applied to analyze the microstructure of food powders
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| 505 |
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|g 7.
|t Formulation of lipid nanocarriers for the food bioactive ingredients
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| 505 |
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|g 8.
|t Starch modification by novel technologies and their functionality
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| 505 |
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|g 9.
|t Nanostructured proteins
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| 505 |
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|g 10.
|t Interactions, structures, and functional properties of plant protein-polymer complexes
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| 505 |
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|g 11.
|t Prospects of food-derived α-glucosidase inhibitors in the management of diabetes
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| 505 |
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|g 12.
|t Structure-activity relationship between food components and metabolic syndrome
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| 650 |
1 |
7 |
|2 spines
|a TECNOLOGIA DE ALIMENTOS
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| 653 |
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|a ESTRUCTURACION DE LOS ALIMENTOS
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| 653 |
1 |
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|a FUNCIONALIDAD DE LOS ALIMENTOS
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| 653 |
1 |
0 |
|a PROPIEDADES A MEDIDA
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| 700 |
1 |
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|a Galanakis, Charis M.
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| 999 |
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|c 89955
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