Описание: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products.
Описание: *`Everything there is to know about organic pigments` * Sets a competitionless international standard for information on the synthesis, reaction mechanisms, properties, relevant test methods, and applications of organic pigments. * Contains all industrially produced pigments of the world market.
Автор: George M. Hall Название: Methods of Testing Protein Functionality ISBN: 075140053X ISBN-13(EAN): 9780751400533 Издательство: Springer Рейтинг: Цена: 18284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. This book reviews the important techniques for the assessment for protein.
Автор: Timothy Johns; John T. Romeo Название: Functionality of Food Phytochemicals ISBN: 1461377145 ISBN-13(EAN): 9781461377146 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the 36th Annual Meeting of the Phytochemical Society of North America held in New Orleans, Louisiana, August 10-14, 1996
Автор: Huimin Zhao Название: Protein Engineering: Tools and Applications ISBN: 3527344705 ISBN-13(EAN): 9783527344703 Издательство: Wiley Рейтинг: Цена: 23594.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A one-stop reference that reviews protein design strategies to applications in industrial and medical biotechnology
Protein Engineering: Tools and Applications is a comprehensive resource that offers a systematic and comprehensive review of the most recent advances in the field, and contains detailed information on the methodologies and strategies behind these approaches. The authors--noted experts on the topic--explore the distinctive advantages and disadvantages of the presented methodologies and strategies in a targeted and focused manner that allows for the adaptation and implementation of the strategies for new applications.
The book contains information on the directed evolution, rational design, and semi-rational design of proteins and offers a review of the most recent applications in industrial and medical biotechnology. This important book:
Covers technologies and methodologies used in protein engineering
Includes the strategies behind the approaches, designed to help with the adaptation and implementation of these strategies for new applications
Offers a comprehensive and thorough treatment of protein engineering from primary strategies to applications in industrial and medical biotechnology
Presents cutting edge advances in the continuously evolving field of protein engineering
Written for students and professionals of bioengineering, biotechnology, biochemistry, Protein Engineering: Tools and Applications offers an essential resource to the design strategies in protein engineering and reviews recent applications.
Автор: Joseph F. Zayas Название: Functionality of Proteins in Food ISBN: 3642638562 ISBN-13(EAN): 9783642638565 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Joseph F. Zayas Название: Functionality of Proteins in Food ISBN: 3540602526 ISBN-13(EAN): 9783540602521 Издательство: Springer Рейтинг: Цена: 43184.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book details the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.
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