Контакты/Проезд  Доставка и Оплата Помощь/Возврат
История
  +7(495) 980-12-10
  пн-пт: 10-18 сб,вс: 11-18
  shop@logobook.ru
   
    Поиск книг                    Поиск по списку ISBN Расширенный поиск    
Найти
  Зарубежные издательства Российские издательства  
Авторы | Каталог книг | Издательства | Новинки | Учебная литература | Акции | Хиты | |
 

Whey Protein Production, Chemistry, Functionality, and Applications, Mingruo Guo


Варианты приобретения
Цена: 26128.00р.
Кол-во:
Наличие: Поставка под заказ.  Есть в наличии на складе поставщика.
Склад Америка: Есть  
При оформлении заказа до: 2025-08-04
Ориентировочная дата поставки: Август-начало Сентября
При условии наличия книги у поставщика.

Добавить в корзину
в Мои желания

Автор: Mingruo Guo
Название:  Whey Protein Production, Chemistry, Functionality, and Applications
ISBN: 9781119256021
Издательство: Wiley
Классификация:






ISBN-10: 111925602X
Обложка/Формат: Hardback
Страницы: 280
Вес: 0.58 кг.
Дата издания: 12.04.2019
Серия: Medicine
Язык: English
Размер: 229 x 163 x 19
Читательская аудитория: Professional & vocational
Ключевые слова: Other technologies & applied sciences,Medicine: general issues,Chemistry
Основная тема: Medicine: general issues,Chemistry,Other technologies & applied sciences
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Англии
Описание: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.


Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

Автор: Tuyen Truong; Martin Palmer; Nidhi Bansal; Bhesh B
Название: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
ISBN: 3319238760 ISBN-13(EAN): 9783319238760
Издательство: Springer
Рейтинг:
Цена: 7182.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

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.

Industrial Organic Pigments: Production, Properties, Applications, 4th, Completely Revised Edition

Автор: Hunger
Название: Industrial Organic Pigments: Production, Properties, Applications, 4th, Completely Revised Edition
ISBN: 3527326081 ISBN-13(EAN): 9783527326082
Издательство: Wiley
Рейтинг:
Цена: 38958.00 р.
Наличие на складе: Поставка под заказ.

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.

Methods of Testing Protein Functionality

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.

Functionality of Food Phytochemicals

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

Protein Engineering: Tools and Applications

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.

Functionality of Proteins in Food

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.

Описание: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Functionality of Proteins in Food

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.


ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
   В Контакте     В Контакте Мед  Мобильная версия