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Biographie et livres d'Eric A Decker

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Professor Eric Decker works in the Department of Food Science at the University of Massachusetts, Amherst, and is Department Head. He is well known for his research into lipid oxidation and antioxidants.
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Téléchargez le livre : Oxidation in Foods and Beverages and Antioxidant Applications
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Oxidation in Foods and Beverages and Antioxidant Applications

Eric A Decker , D. Julian Mcclements , Ryan J Elias

Woodhead Publishing

2010-09-27

epub sans DRM

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about...

216,27 €

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Télécharger le livre : Oxidation in Foods and Beverages and Antioxidant Applications
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Oxidation in Foods and Beverages and Antioxidant Applications

Eric A Decker , D. Julian Mcclements , Ryan J Elias

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives...

Parution : 2010-09-22
Format(s) : epub sans DRM
Éditeur : Woodhead Publishing
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226,82 €
Télécharger le livre : Designing Functional Foods
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Designing Functional Foods

Eric A Decker , D. Julian Mcclements

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components...

Parution : 2009-07-30
Format(s) : PDF, epub sans DRM
Éditeur : Woodhead Publishing
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258,47 €

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