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Biographie et livres de James N. BeMiller

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James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.
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Téléchargez le livre : Carbohydrate Chemistry for Food Scientists
Carbohydrate Chemistry for Food Scientists

James N. Bemiller

Woodhead Publishing and AACC International Press

2018-10-01

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Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read...

200,45 €

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Tous les livres numériques de James N. BeMiller en PDF et EPUB

3 Livre(s)
Télécharger le livre : Starch: Chemistry and Technology
Starch: Chemistry and Technology
James N. Bemiller , Eugene F. Paschall , Roy L. Whistler
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and...

Editeur : Academic Press
Parution : 2012-12-02
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74,85 €
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Télécharger le livre : Industrial Gums
Industrial Gums
James N. Bemiller , Roy L. Whistler
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the...

Editeur : Academic Press
Parution : 2012-12-02
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290,13 €
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Télécharger le livre : Starch
Starch
James N. Bemiller , Roy L. Whistler
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. - Includes specific information on...

Editeur : Academic Press
Parution : 2009-04-06
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179,35 €
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