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Advanced Spectroscopic Techniques for Food Quality, CHAPTER 8 Application of Molecular Spectroscopy and Chromatography in Combination with Chemometrics for the Authentication of Virgin Coconut Oil . Anjar Windarsih, Lily Arsanti Lestari, Yuny Erwanto, Nurrulhidayah Ahmad Fadzillah, Abdul Rohman
, 2022
, Pages 181-196
Handbook of Food Structure Development, Chapter 11 The Development of Food Structures for the Encapsulation and Delivery of Bioactive Compounds . Nicolaas Jan Zuidam, Krassimir P. Velikov
, 2020
, Pages 259-283
Development of Trans-free Lipid Systems and their Use in Food Products, Chapter 3 Use of High-intensity Ultrasound to Structure Edible Fats . T. L. T. da Silva, A. Giacomozzi, S. Martini
, 2022
, Pages 53-90
White Biotechnology for Sustainable Chemistry, CHAPTER 5 Lipase-Catalyzed Reactions in Pressurized Fluids . Raquel Loss, Lindomar Lerin, José Vladimir de Oliveira, Débora de Oliveira
, 2016
, Pages 104-135
Development of Trans-free Lipid Systems and their Use in Food Products, Chapter 5 Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans -free Food Systems . M. R. Ramos-Ramos, V. A. Garcia-Londoño, V. Borroni, M. L. Herrera
, 2022
, Pages 119-138
Food Flavors and Chemistry: Advances of the New Millennium, Application of fast atom bombardment (FAB) and atmospheric pressure chemical ionization (APCI) mass spectrometry for the identification of lipids and their oxidation products . A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, O. A. Mamer, D. Boismenu, F. M. Fouad, F. Shahidi, G. Ruhenstroth-Bauer
, 2001
, Pages 433-448
Food Colloids: Fundamentals of Formulation, Crystallization in food emulsions . Eric Dickinson, Reinhard Miller, Malcolm J. W. Povey, Scott A. Hindle, Kevin W. Smith
, 2001
, Pages 152-162
Aliphatic and Related Natural Product Chemistry: Volume 2, Fatty acids and glycerides . F. D. Gunstone, F. D. Gunstone
, 1981
, Volume 2
, Pages 194-223
The Science of Chocolate, Subject index . Stephen T. Beckett
, 2000
, Pages 170-176
The Science of Chocolate, Crystallising the fat in chocolate . Stephen T. Beckett
, 2000
, Pages 85-103