Delia B. Rodriguez-Amaya is an emeritus professor of the University of Campinas in São Paulo, Brazil, and an emeritus researcher of the Brazilian National Council for Scientific and Technological Advancement. She is a world-renowned researcher in the field of food chemistry and analysis and has authored over 260 scientific publications. Her work has been cited over 13,000 times in international journals. She has given over 250 lectures and seminars in more than 30 countries. She has been a member of the editorial boards of 10 international and 6 Brazilian journals.
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Télécharger le livre : Chemical Changes During Processing and Storage of Foods
Delia B. Rodriguez-Amaya , Jaime Amaya-Farfan
Chemical Changes During Processing and Storage of Foods
Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors...
Editeur : Academic Press
Parution : 2020-11-25

Format(s) : epub sans DRM
147,70 €
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Télécharger le livre : Food Carotenoids
Delia B. Rodriguez-Amaya
Food Carotenoids
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food...
Editeur : Wiley-Blackwell
Parution : 2015-09-01
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
206,73 €
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