Bordenave nicolas (51 risultati)

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Paperback or Softback. Condizione: New. Histoire de Bearn Et Navarre (�d.1873). Book.

Condizione: As New. Unread book in perfect condition.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Taschenbuch. Condizione: Neu. Neuware.

Paperback. Condizione: New. Print on Demand. This book, by a sixteenth-century author, gives a detailed account of the military campaigns in Navarre in the early sixteenth century. It includes the invasion by the French in 1521, the capture of the kingdom of Navarre by the Spanish, and the attempts by the French to regain it. The author provides vivid descriptions of the battles and sieges, and analyzes the political and military strategies of both sides. The book is a valuable resource for anyone interested in the history of Navarre and the military history of the period. It also offers insights into the political and social dynamics of the region during a time of great change and upheaval. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Condizione: New.

Condizione: New.

Condizione: New. Brand New.

Condizione: New.

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: new.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New. A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling  There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world's foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologiesProvides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within itDelves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modelingExplores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perceptionAddresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrientsDescribes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.…

Hardcover. Condizione: new. Hardcover. A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the worlds foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologiesProvides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within itDelves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modelingExplores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perceptionAddresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrientsDescribes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety. In vitro methods for evaluating foods and beverages functionality and toxicity are key in academic and industrial research. These methods are usually quick and less expensive than human studies. They allow for better targeting of further human studies and sometimes facilitate progress in the understanding of human physiology. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New. In English.

Condizione: New. Editor(s): Ferruzzi, Mario; Bordenave, Nicolas. Series: Institute of Food Technologists Series. Num Pages: 320 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 150 x 15. Weight in Grams: 666. . 2018. 1st Edition. Hardcover. . . . .

Condizione: New. Brand new! Please provide a physical shipping address.

Gebunden. Condizione: New. &Uumlber den Autor Nicolas Bordenave, PhD, Assistant Professor, Faculty of Health Sciences, School of Nutrition Sciences, University of Ottawa, Ottawa, Canada Mario G. Ferruzzi, PhD, Professor of Food Science and N.

Hardcover. Condizione: Brand New. 315 pages. 8.50x5.75x0.75 inches. In Stock.

Hardcover. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.