RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.
4 द्वारा ईबुक Eric A. Decker
Denise M. Smith & Ronald E. Wrolstad: Handbook of Food Analytical Chemistry, Volume 1
Emphasizing effective, state-of-the art methodology and written by
recognized experts in the field, the Handbook of Food Analytical
Chemistry is an indispensable reference for food scientists and …
PDF
अंग्रेज़ी
DRM
€212.99
Eric A Decker & Ryan J Elias: Oxidation in Foods and Beverages and Antioxidant Applications
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 …
EPUB
अंग्रेज़ी
DRM
€213.55
Eric A Decker & Ryan J Elias: Oxidation in Foods and Beverages and Antioxidant Applications
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 …
EPUB
अंग्रेज़ी
DRM
€207.27
Eric A Decker & D. Julian McClements: Designing Functional Foods
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 …
EPUB
अंग्रेज़ी
DRM
€243.35
