Practical Applications of Physical Chemistry in Food Science and Technology (Innovations in Physical Chemistry) - Image 1

£115.83

CRC Press Practical Applications of Physical Chemistry in Food Science and Technology (Innovations in Physical Chemistry)

Name: Practical Applications of Physical Chemistry in Food Science and Technology (Innovations in Physical Chemistry)
Brand: CRC Press
Price: 115.83 GBP
Availability: InStock

Cooking Equipment

It has never been this cheap. We have no record of a lower price.

£116 today · cheaper than every other day in the last 22 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 552 days • 552 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 552 days • 7 price levels

Days at Price

Current Price

Price Analysis

Most common price: £116 (348 days, 63.0%)

Price range: £116 - £132

Price levels: 7 different prices over 552 days

Description

Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioactivities, separative extraction, microencapsulation, nanoemulsions, and much more. Several chapters address how the food industry generates a large amount of agroindustrial waste that seriously affects the environment and present mitigation strategies and technology to use these agroindustrial waste products to produce bioactive compounds that can add value to food products. Certain fruit and vegetable species are discussed as a potential new source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1771888946
Category: Books > Subjects > Food & Drink > Cooking Equipment
Domain: Amazon UK
Release Date: 12 January 2021
Listed Since: 21 November 2019

Barcode

No barcode data available

CRC Press Practical Applications of Physical Chemistry in Food Science and Technology (Innovations in Physical Chemistry)

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Analysis, Principles and Techniques

Food Chemistry: A Laboratory Manual

Innovative Processing Technologies for Foods with Bioactive Compounds: 38 (Contemporary Food Engineering)

Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

Physical Chemistry of Foods (Food Science and Technology)

Ingredients Extraction by Physicochemical Methods in Food: Volume 4 (Handbook of Food Bioengineering, Volume 4)

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Food Technology: Applied Research and Production Techniques (Innovations in Agricultural & Biological Engineering)

CRC Press - Introduction to Advanced Food Process Engineering

Food Chemistry: The Role of Additives, Preservatives and Adulteration

Research Methodology in Food Sciences: Integrated Theory and Practice

Advances in Food Chemistry: Food Components, Processing and Preservation

Chemical and Functional Properties of Food Components

Food Physics: Physical Properties - Measurement and Applications

Handbook of Food Analysis - Two Volume Set

Food Processes, Biochemistry and Technology

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)

Innovations in Food Technology: Current Perspectives and Future Goals

Methods of Analysis of Food Components and Additives: 15 (Chemical & Functional Properties of Food Components)

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food (Food Bioactive Ingredients)

Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry

Food Preservation and Safety of Natural Products