Buddhi p lamsal (14 risultati)

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

Condizione: New.

Paperback. Condizione: Brand New. 522 pages. 8.50x5.50x1.20 inches. In Stock.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New. KlappentextrnrnProvides in-depth technical information on the broad topics of biofuel and bioenergy with extensive illustrations, case studies, summary tables, and up-to-date references. This offers state-of-the-art reviews, current research, an.

Condizione: As New. Unread book in perfect condition.

Condizione: New. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturi.

Condizione: As New. Unread book in perfect condition.

Condizione: New. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structureDescribes fundamentals of the assessmen.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Neuware - Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation.…