You know Mercado Libre (the Amazon of Latin America), and you trust Visa, PayPal, FedEx, DHL.
We connect the dots — simply.
No customs mess. No extra fees. Just what you want, delivered fast with prepaid pricing.
Explore more products by
Eae Editorial Academia Espanola
EAE Editorial Academia Espanola: Degradación Pelargonidina: Durante Deshidrataci
30-Day Money-Back Guarantee
Not satisfied? Return within 30 days for a full refund.
All tariffs & duties are already pre-paid and pre-cleared. No additional payments will be required on delivery.
- 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:
- MLA1135541065
- Condition:
- New
- Weight:
- 0.18 KGS
Description
Shop Libro: Degradación Pelargonidina: Durante Deshidrataci and more Libros Físicos at Latinafy.comExplore the intricate world of strawberry chemistry with 'Degradación Pelargonidina: Durante Deshidrataci' by Gaspar Venencio. This insightful book delves into the impact of dehydration on the critical anthocyanin, pelargonidin-3-glucoside, highlighting its significance for human health. Uncover how dehydration affects this vital compound, which has been linked to reduced risks of coronary diseases, cancer, and diabetes. With 60 informative pages, this book is perfect for anyone passionate about the science of fruits. Enhance your understanding of food preservation and its effects on nutritional quality.Discover the captivating insights of 'Degradación Pelargonidina: Durante Deshidrataci,' a profound examination of the chemical properties of strawberries authored by Gaspar Venencio. This enlightening book focuses on anthocyanins, particularly pelargonidin-3-glucoside, which plays a crucial role in human health. Packed with essential vitamins and minerals, strawberries offer numerous health benefits, including potential reductions in coronary disease, cancer, and diabetes risk. However, this delicate balance can be disrupted during the dehydration process, which is commonly employed to extend the fruit's shelf life.
The author meticulously explores the degradation of anthocyanins at various temperatures during drying, utilizing mathematical models to analyze the reactions. The findings not only inform agricultural practices but also provide valuable insights for food preservation techniques. With a compact yet comprehensive format of 60 pages, this book serves as an essential resource for both academia and industry professionals interested in food science, nutrition, and health. Experience the synergy between science and culinary excellence, and understand why maintaining the integrity of nutrients is essential in our quest for healthy eating.Usage ideas
This book is ideal for students of food science, nutritionists, researchers, and anyone interested in the health benefits of strawberries. It can serve as a supplementary text in university courses or as a reference for professionals in the food industry. Use it to deepen your understanding of fruit preservation methods or to explore innovative ways to maintain nutritional quality in food products.Frequently asked questionsWhat type of guarantee do you offer on the products?: All products come with a 30-day guarantee, ensuring your satisfaction with every purchase.Are the products shipped from abroad?: Our products are stored in a tax-free area in Argentina and are dispatched from there, so you don't have to handle any extra customs paperwork.Can anyone receive my order?: Yes, you can specify who will receive the order during the purchasing process.- Condition: New- SKU: 3847351028- Book Title: Degradación de pelargonidina: Durante la deshidrataci- Author: Venencio, Gaspar- Book Cover: Soft- Number of Pages: 60Vendor listing title: Libro: Degradación Pelargonidina: Durante Deshidrataci
View AllClose
Additional Information
Origin: |
Argentina |
Vendor: |
Shop on Mercado Libre Argentina |
Brand: |
Eae Editorial Academia Espanola |