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Eae Editorial Academia Espanola
EAE Editorial Academia Espanola: Degradación Pelargonidina Durante Deshidrataci
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- Shipping Time:
- Ships within 2-5 business days after your purchase. We will receive your product at our warehouse and carefully package it for international shipping.
- SKU:
- MLA1655331290
- Condition:
- New
- UPC:
- 9783847351023
- Weight:
- 0.18 KGS
Description
Shop Libro: Degradación Pelargonidina: Durante Deshidrataci and more Libros Físicos at Latinafy.comExplore the fascinating world of pelargonidin degradation with this insightful book. Authored by Gaspar Venencio, it delves into the nutritional significance of strawberries and the impact of dehydration on anthocyanins. This book highlights essential vitamins, minerals, and their potential health benefits, including reduced risk of chronic diseases. With detailed research on the drying process and its effects, it's a must-read for those interested in food science and nutrition. Perfect for students, researchers, and health enthusiasts alike.Dive deep into the intricate dynamics of pelargonidin degradation during the dehydration process with this essential book. Authored by Gaspar Venencio and published by EAE Editorial Academia Espanola, this captivating read focuses on the chemical composition of strawberries, rich in essential vitamins and minerals crucial for human health. The text carefully explores the role of anthocyanins, which are known for their potential in reducing the risk of coronary diseases, cancer, diabetes, and even enhancing cognitive function. However, the sensitivity of these compounds to heat and ultraviolet light raises significant concerns during the drying process, which is essential for prolonging the shelf life of strawberries.
Through meticulous research, the book employs mathematical models to reveal the degradation patterns of anthocyanins at varying drying temperatures. Specifically, it discusses the degradation of pelargonidin-3-glucoside, the most prevalent anthocyanin in strawberries, at temperatures of 50°C, 60°C, and 65°C. This critical analysis highlights the trade-offs between preservation and nutrient integrity, making it a significant contribution to the fields of food science and nutrition. A perfect addition to the library of any student, researcher, or health-conscious individual who values the journey of food from farm to table.Usage ideas
Ideal for students and professionals in food science, this book serves as a significant reference for research projects and academic studies. Health enthusiasts can use it to understand the nutritional value of fruits and the effects of processing methods on food quality. It's also a valuable resource for those interested in the broader implications of food preservation techniques and their impact on health.Frequently asked questionsWhat kind of guarantee do your products have?: All products come with a 30-day guarantee, with specific conditions for returns based on product type.Do you ship all over the country?: Yes, we offer shipping across the country.Can anyone receive my order?: Yes, during the purchase process, you can specify who will receive the order.- Brand: EAE Editorial Academia Espanola- Universal Product Code: 9783847351023- Item Condition: New- Model: 3847351028- SKU: 3847351028- Length: 1 cm- Width: 15 cm- Height: 22 cm- Weight: 0.14 kg- Title of the Book: Degradación de pelargonidina: Durante la deshidrataci- Author: Venencio, Gaspar- Publisher: EAE Editorial Academia Espanola- Cover Type: Softcover- Page Count: 60Vendor listing title: Libro: Degradación Pelargonidina: Durante Deshidrataci
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Additional Information
Origin: |
Argentina |
Vendor: |
Shop on Mercado Libre Argentina |
Brand: |
Eae Editorial Academia Espanola |