Can I read Plant pigments, flavors, and textures: The chemistry and biochemistry of selected compounds (Food science and technology) on EtoBox?

Plant pigments, flavors, and textures: The chemistry and biochemistry of selected compounds (Food science and technology) by [by] N. A. M. Eskin, H. M. Henderson [and] R. J. Townsend is a science book available to read on EtoBox.

What is Plant pigments, flavors, and textures: The chemistry and biochemistry of selected compounds (Food science and technology) about?

Deterioration and stabilization: tetrapyrrole derivtives: chlorophylls. Isprenoid derivatives: carotenoids. Benzopyran derivatives: anthocyanins and flavonoids. Natural flavor compounds of foods: their biogenesis and effects on quality. Textural components of food: chemistry, physical structure, and effects on quality.

Who reads Plant pigments, flavors, and textures: The chemistry and biochemistry of selected compounds (Food science and technology)?

Author

[by] N. A. M. Eskin, H. M. Henderson [and] R. J. Townsend

Publisher

Academic Press, Incorporated

Published

1971

Language

EN

ISBN

9780122422508

Category

science

Subjects

Engineering, Cooking, Physics

Updated

2026-03-25