Fayaz shemilah (30 risultati)
Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Ahmad Wani, Sajad (EDT); Fayaz, Shemilah (EDT)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 77,12
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: 10 disponibili
Condizione: New.
Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Ahmad Wani, Sajad (EDT); Fayaz, Shemilah (EDT)
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 90,84
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: 10 disponibili
Condizione: As New. Unread book in perfect condition.
Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Ahmad Wani, Sajad (EDT); Fayaz, Shemilah (EDT)
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 80,15
EUR 17,56 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Condizione: New.
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Da: California Books, Miami, FL, U.S.A.California Books
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EUR 100,28
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Condizione: New.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 98,06
EUR 7,61 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New.
Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Ahmad Wani, Sajad (EDT); Fayaz, Shemilah (EDT)
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 88,02
EUR 17,56 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 104,74
EUR 3,50 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New.
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Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 93,34
EUR 19,26 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.
Novel Plant Protein Processing: Developing the Foods of the Future
Khan, Zakir Showkat (Editor)/ Ahmad Wani, Sajad (Editor)/ Fayaz, Shemilah (Editor)
- Brossura
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 131,72
EUR 14,63 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Brand New. 308 pages. 10.00x7.00x10.00 inches. In Stock.
Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Wani, Sajad Ahmad (EDT); Fayaz, Shemilah (EDT)
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 236,13
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
- Rilegato
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 234,92
EUR 3,50 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New. 1st edition NO-PA16APR2015-KAP.
Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Wani, Sajad Ahmad (EDT); Fayaz, Shemilah (EDT)
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 258,48
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Wani, Sajad Ahmad (EDT); Fayaz, Shemilah (EDT)
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 247,01
EUR 17,56 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Wani, Sajad Ahmad (EDT); Fayaz, Shemilah (EDT)
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 249,20
EUR 17,56 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: moluna, Greven, Germaniamoluna
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EUR 211,74
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: California Books, Miami, FL, U.S.A.California Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 281,86
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
- Rilegato
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 283,50
EUR 14,02 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
Novel Plant Protein Processing: Developing the Foods of the Future
Khan, Zakir Showkat (Editor)/ Wani, Sajad Ahmad (Editor)/ Fayaz, Shemilah (Editor)
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 370,05
EUR 14,63 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 328 pages. 10.00x7.00x0.89 inches. In Stock.
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- Print on Demand
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 79,52
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein t…o possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily. This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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- Print on Demand
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 106,01
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND.
- Brossura
- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 80,16
EUR 43,31 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein t…o possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily. This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Brossura
- Print on Demand
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 110,45
EUR 18,74 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days 526.
- Brossura
- Print on Demand
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 154,25
EUR 32,45 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein t…o possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily. This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Brossura
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 125,49
EUR 62,94 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.
- Rilegato
- Print on Demand
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 249,60
EUR 7,61 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. Print on Demand.
- Rilegato
- Print on Demand
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 247,97
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND.
- Rilegato
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 244,70
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, ge…lling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily. 310 pp. Englisch.
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- Print on Demand
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 294,13
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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- Print on Demand
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 288,78
EUR 5,88 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 267,24
EUR 63,91 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling…, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily.
