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Senior Dietitian - British Heart Foundation -East Midlands
A Senior Dietitian is required to work for the British Heart Foundation. Pay up to £30 per hour. You will have: ·        a clear understan More...
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NH Publishing Ltd
Suite 1 Freshfield Hall, The Square, Lewes Rd,
Forest Row, East Sussex
RH18 5ES
United Kingdom
Tel +44 (0) 845 450 2125
Fax +44 (0) 870 762 3713
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Food Flavor and Chemistry - Explorations Into The 21st Century
Food Flavor and Chemistry - Explorations Into The 21st Century
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RSC005 The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals. £99.95 Add To Cart
By: Cynthia Mussinan ISBN: 9780854046539 Hardback The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of fo More...
Magnetic Resonance in Food Science - The Multivariate Challenge
Magnetic Resonance in Food Science - The Multivariate Challenge
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RSC006 This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. £99.95 Add To Cart
By: P Belton ISBN: 9780854046485 Hardback The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus ha More...
The Maillard Reaction
The Maillard Reaction
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RSC007 The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo £89.95 Add To Cart
By: H Nursten ISBN: 9780854049646 Hardback The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzy More...
Essential Guide to Food Additives
Essential Guide to Food Additives
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RSC008 Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. £70.00 Add To Cart
By: Leatherhead Food International (contributor) ISBN: 9781905224500 Paperback Food additives are the cause of a great deal of discussion and suspici More...
Food Colloids - Self-Assembly and Material Science
Food Colloids - Self-Assembly and Material Science
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RSC009 Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. £119.50 Add To Cart
By: Eric Dickinson ISBN: 9780854042715 Hardback Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practi More...
The GDA Diet
The GDA Diet
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WL001 The Easy way to lose weight - while shopping for food. £7.99 Add To Cart
Published December 2008 - Pre-order now! By: Nigel Denby ISBN13: 978-1-906465-39-1 ISBN10: 1-906465-39-8 Paperback The first diet book based on the More...

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