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Biographie et livres de D. Julian McClements

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Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.
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Téléchargez le livre : Nanoemulsions
Nanoemulsions

Seid Mahdi Jafari , D. Julian Mcclements

Academic Press

2018-02-24

epub sans DRM

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the...

150,86 €

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Tous les livres numériques de D. Julian McClements en PDF et EPUB

5 Livre(s)
Télécharger le livre : Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Nissim Garti , D. Julian Mcclements
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and...

Editeur : Woodhead Publishing
Parution : 2012-10-19
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242,65 €
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Télécharger le livre : Oxidation in Foods and Beverages and Antioxidant Applications
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 unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives...

Editeur : Woodhead Publishing
Parution : 2010-09-27
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216,27 €
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Télécharger le livre : Oxidation in Foods and Beverages and Antioxidant Applications
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...

Editeur : Woodhead Publishing
Parution : 2010-09-22
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226,82 €
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Télécharger le livre : Designing Functional Foods
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...

Editeur : Woodhead Publishing
Parution : 2009-07-30
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258,47 €
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Télécharger le livre : Understanding and Controlling the Microstructure of Complex Foods
Understanding and Controlling the Microstructure of Complex Foods
D. Julian Mcclements
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk...

Editeur : Woodhead Publishing
Parution : 2007-08-30
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284,85 €
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