Arora sumit singh (28 risultati)
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Condizione: New. pp. xiii + 522.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New. pp. xiii + 522 Illus.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. pp. xiii + 522.
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
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Condizione: New. pp. 64.
Functional Dairy Foods Concepts and Applications
S.K. Tomar, R. Singh, A.K. Singh, Sumit Arora and R.R.B Singh
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Da: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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Hardcover. Condizione: As New. Though in our country consumption of certain fermented milk products known for their therapeutic qualities is an age old practice yet in last few years there has been a paradigm shift in dairy and food processing sector towards functional foods In contrast to many other markets the major format for… functional ingredient has been probiotic as food supplements rather than the most popular formats-spoonable and drinkable dairy foods Probiotic supplements for example account for 49 per cent of sales with foods and beverages at only four per cent Globally food and beverages account for 56 per cent of probiotic salesThe research group has also proposed an adverse event surveillance system as part of the voluntary guidelines that have the potential to be mandatory at a later point of timeThe book entitled Functional Dairy Foods Concepts and Applications encompasses a good number of chapters on various aspects of these specialized foods authored by scientists actively engaged in their respective area of specialization is poised to offer an excellent resource on the subject.
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Lactose Hydrolysis in Dairy Products
Rao, Priyanka Singh (EDT); Sharma, Heena (EDT); Arora, Sumit (EDT); Naik, Laxmana (EDT)
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Lactose Hydrolysis in Dairy Products
Rao, Priyanka Singh (EDT); Sharma, Heena (EDT); Arora, Sumit (EDT); Naik, Laxmana (EDT)
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Da: California Books, Miami, FL, U.S.A.California Books
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Lactose Hydrolysis in Dairy Products
Rao, Priyanka Singh (EDT); Sharma, Heena (EDT); Arora, Sumit (EDT); Naik, Laxmana (EDT)
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Lactose Hydrolysis in Dairy Products
Rao, Priyanka Singh (EDT); Sharma, Heena (EDT); Arora, Sumit (EDT); Naik, Laxmana (EDT)
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Da: preigu, Osnabrück, Germaniapreigu
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Taschenbuch. Condizione: Neu. Lactose Hydrolysis in Dairy Products | Priyanka Singh Rao (u. a.) | Taschenbuch | xiii | Englisch | 2026 | Springer | EAN 9783031782091 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and fermentation… of lactose occurs in gut which results in various gastrointestinal disorders. Around 70% of the world population suffers from lactose intolerance. Such individuals face difficulty in consumption of milk and milk products. This has led to a great demand in market for the milk products which are either low in lactose or lactose free. Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990. Awareness on lactose intolerance has increased in past one decade and development of new strategies to address this issue are progressing at rapid rate. There is a great need for consolidated information representing all aspects of lactose hydrolyzed dairy products.Lactose Hydrolysis in Dairy Productsaddresses the significance and application of lactose hydrolyzed products from production to consumption. It mainly emphasizes the basic principles that are essential to understand the concept of lactose intolerance and the various processes utilized for production of lactose-free dairy foods. Methods such as enzymatic hydrolysis, membrane processing and fermentation are covered in full. Further coverage includes alternative approaches to combat lactose intolerance, conversion of lactose to other bioactive derivatives and their health effects and the regulatory aspects and the main challenges and potential solutions for the production of lactose hydrolyzed products.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and fermentation of lac…tose occurs in gut which results in various gastrointestinal disorders. Around 70% of the world population suffers from lactose intolerance. Such individuals face difficulty in consumption of milk and milk products. This has led to a great demand in market for the milk products which are either low in lactose or lactose free. Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990. Awareness on lactose intolerance has increased in past one decade and development of new strategies to address this issue are progressing at rapid rate. There is a great need for consolidated information representing all aspects of lactose hydrolyzed dairy products.Lactose Hydrolysis in Dairy Productsaddresses the significance and application of lactose hydrolyzed products from production to consumption. It mainly emphasizes the basic principles that are essential to understand the concept of lactose intolerance and the various processes utilized for production of lactose-free dairy foods. Methods such as enzymatic hydrolysis, membrane processing and fermentation are covered in full. Further coverage includes alternative approaches to combat lactose intolerance, conversion of lactose to other bioactive derivatives and their health effects and the regulatory aspects and the main challenges and potential solutions for the production of lactose hydrolyzed products.
Lactose Hydrolysis in Dairy Products
Rao, Priyanka Singh (Editor)/ Sharma, Heena (Editor)/ Arora, Sumit (Editor)/ Naik, Laxmana (Editor)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 300 pages. 9.26x6.11x9.21 inches. In Stock.
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New. Print on Demand pp. 64 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. PRINT ON DEMAND pp. 64.
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Da: moluna, Greven, Germaniamoluna
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Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Arora Sumit SinghSumit Singh Arora,B.Tech at National Institute of Technology,Jalandhar. Areas of interest are Heat transfer,Mass transfer and Polymer Technology with expertise… in CFD Simulations.R&D Engineer at Marvel Industries,Pun.
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new. Questo è un articolo print on demand.
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose…and fermentation of lactose occurs in gut which results in various gastrointestinal disorders. Around 70% of the world population suffers from lactose intolerance. Such individuals face difficulty in consumption of milk and milk products. This has led to a great demand in market for the milk products which are either low in lactose or lactose free. Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990. Awareness on lactose intolerance has increased in past one decade and development of new strategies to address this issue are progressing at rapid rate. There is a great need for consolidated information representing all aspects of lactose hydrolyzed dairy products.Lactose Hydrolysis in Dairy Productsaddresses the significance and application of lactose hydrolyzed products from production to consumption. It mainly emphasizes the basic principles that are essential to understand the concept of lactose intolerance and the various processes utilized for production of lactose-free dairy foods. Methods such as enzymatic hydrolysis, membrane processing and fermentation are covered in full. Further coverage includes alternative approaches to combat lactose intolerance, conversion of lactose to other bioactive derivatives and their health effects and the regulatory aspects and the main challenges and potential solutions for the production of lactose hydrolyzed products. 204 pp. Englisch.
Lingua: Inglese
Editore: Springer, Berlin, Springer Nature Switzerland, Springer, 2025
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 181,89
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and fer…mentation of lactose occurs in gut which results in various gastrointestinal disorders. Around 70% of the world population suffers from lactose intolerance. Such individuals face difficulty in consumption of milk and milk products. This has led to a great demand in market for the milk products which are either low in lactose or lactose free. Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990. Awareness on lactose intolerance has increased in past one decade and development of new strategies to address this issue are progressing at rapid rate. There is a great need for consolidated information representing all aspects of lactose hydrolyzed dairy products.Lactose Hydrolysis in Dairy Productsaddresses the significance and application of lactose hydrolyzed products from production to consumption. It mainly emphasizes the basic principles that are essential to understand the concept of lactose intolerance and the various processes utilized for production of lactose-free dairy foods. Methods such as enzymatic hydrolysis, membrane processing and fermentation are covered in full. Further coverage includes alternative approaches to combat lactose intolerance, conversion of lactose to other bioactive derivatives and their health effects and the regulatory aspects and the main challenges and potential solutions for the production of lactose hydrolyzed products. 190 pp. Englisch.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and…fermentation of lactose occurs in gut which results in various gastrointestinal disorders. Around 70% of the world population suffers from lactose intolerance. Such individuals face difficulty in consumption of milk and milk products. This has led to a great demand in market for the milk products which are either low in lactose or lactose free. Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990. Awareness on lactose intolerance has increased in past one decade and development of new strategies to address this issue are progressing at rapid rate. There is a great need for consolidated information representing all aspects of lactose hydrolyzed dairy products. Lactose Hydrolysis in Dairy Products addresses the significance and application of lactose hydrolyzed products from production to consumption. It mainly emphasizes the basic principles that are essential to understand the concept of lactose intolerance and the various processes utilized for production of lactose-free dairy foods. Methods such as enzymatic hydrolysis, membrane processing and fermentation are covered in full. Further coverage includes alternative approaches to combat lactose intolerance, conversion of lactose to other bioactive derivatives and their health effects and the regulatory aspects and the main challenges and potential solutions for the production of lactose hydrolyzed products.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 204 pp. Englisch.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and ferment…ation of lactose occurs in gut which results in various gastrointestinal disorders. Around 70% of the world population suffers from lactose intolerance. Such individuals face difficulty in consumption of milk and milk products. This has led to a great demand in market for the milk products which are either low in lactose or lactose free. Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990. Awareness on lactose intolerance has increased in past one decade and development of new strategies to address this issue are progressing at rapid rate. There is a great need for consolidated information representing all aspects of lactose hydrolyzed dairy products. Lactose Hydrolysis in Dairy Products addresses the significance and application of lactose hydrolyzed products from production to consumption. It mainly emphasizes the basic principles that are essential to understand the concept of lactose intolerance and the various processes utilized for production of lactose-free dairy foods. Methods such as enzymatic hydrolysis, membrane processing and fermentation are covered in full. Further coverage includes alternative approaches to combat lactose intolerance, conversion of lactose to other bioactive derivatives and their health effects and the regulatory aspects and the main challenges and potential solutions for the production of lactose hydrolyzed products.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 204 pp. Englisch.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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