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EAE Editorial Academia Espanola: Degradación Pelargonidina: Durante Deshidrataci

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Shop Libro: Degradación Pelargonidina: Durante Deshidrataci and more Libros Físicos at Latinafy.com

Explore 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.

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- Condition: New
- SKU: 3847351028
- Book Title: Degradación de pelargonidina: Durante la deshidrataci
- Author: Venencio, Gaspar
- Book Cover: Soft
- Number of Pages: 60

Vendor 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
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