Parveen rashida (49 risultati)

Condizione: New.

Paperback. Condizione: Brand New. 88 pages. 8.66x5.91x0.20 inches. In Stock.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The first edition of this antimicrobial system activation book in milk and ultimate its effect on Dairy products is the prime focus of this study. This research based worked explained the activation of natural enzymatic activity in the milk at different temperature storage condition and then its conversion in to product development like soft cheese its quality determination, protein degradation and shelf life stability against micro-organism. Hence, the present study supports the Lacto peroxidase system (LPS) as a quality-cum-economical pre-servative technique as compared to other techniques in practice. Moreover the book will not only help the students to better understand the subject, it will be useful for the reader, industrialist, microbiologist ,researches anxious to know more about natural antibacterial activation and its preservation. 88 pp. Englisch.…

Condizione: New. Print on Demand.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The first edition of this antimicrobial system activation book in milk and ultimate its effect on Dairy products is the prime focus of this study. This research based worked explained the activation of natural enzymatic activity in the milk at different temperature storage condition and then its conversion in to product development like soft cheese its quality determination, protein degradation and shelf life stability against micro-organism. Hence, the present study supports the Lacto peroxidase system (LPS) as a quality-cum-economical pre-servative technique as compared to other techniques in practice. Moreover the book will not only help the students to better understand the subject, it will be useful for the reader, industrialist, microbiologist ,researches anxious to know more about natural antibacterial activation and its preservation.…

Condizione: New. PRINT ON DEMAND.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Parveen RashidaRashida Parveen completed Ph.D in Food technology 2015 university of Agriculture Faisalabad.she availed research training in University of Illinois at Urbana champagain U.S presently working as Assistant professor.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The first edition of this antimicrobial system activation book in milk and ultimate its effect on Dairy products is the prime focus of this study. This research based worked explained the activation of natural enzymatic activity in the milk at different temperature storage condition and then its conversion in to product development like soft cheese its quality determination, protein degradation and shelf life stability against micro-organism. Hence, the present study supports the Lacto peroxidase system (LPS) as a quality-cum-economical pre-servative technique as compared to other techniques in practice. Moreover the book will not only help the students to better understand the subject, it will be useful for the reader, industrialist, microbiologist ,researches anxious to know more about natural antibacterial activation and its preservation.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 88 pp. Englisch.…

Paperback. Condizione: new. Paperback. La premiere edition de cet ouvrage consacre a l'activation du systeme antimicrobien dans le lait et a son effet sur les produits laitiers constitue l'objet principal de cette etude. Ce travail de recherche explique l'activation de l'activite enzymatique naturelle du lait dans differentes conditions de stockage en termes de temperature, puis sa conversion dans le cadre du developpement de produits tels que le fromage a pate molle: determination de sa qualite, degradation des proteines et stabilite de la duree de conservation face aux micro-organismes. Par consequent, la presente etude preconise le systeme de la lactoperoxydase (LPS) comme une technique de conservation a la fois economique et garante de la qualite, par rapport aux autres techniques couramment utilisees. De plus, cet ouvrage aidera non seulement les etudiants a mieux comprendre le sujet, mais il sera egalement utile aux lecteurs, aux industriels, aux microbiologistes et aux chercheurs desireux d'en savoir plus sur l'activation des agents antibacteriens naturels et la conservation qu'elle permet. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. 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.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 96 pp. Französisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - La première édition de cet ouvrage consacré à l'activation du système antimicrobien dans le lait et à son effet sur les produits laitiers constitue l'objet principal de cette étude. Ce travail de recherche explique l'activation de l'activité enzymatique naturelle du lait dans différentes conditions de stockage en termes de température, puis sa conversion dans le cadre du développement de produits tels que le fromage à pâte molle : détermination de sa qualité, dégradation des protéines et stabilité de la durée de conservation face aux micro-organismes. Par conséquent, la présente étude préconise le système de la lactoperoxydase (LPS) comme une technique de conservation à la fois économique et garante de la qualité, par rapport aux autres techniques couramment utilisées. De plus, cet ouvrage aidera non seulement les étudiants à mieux comprendre le sujet, mais il sera également utile aux lecteurs, aux industriels, aux microbiologistes et aux chercheurs désireux d'en savoir plus sur l'activation des agents antibactériens naturels et la conservation qu'elle permet.…

Paperback. Condizione: new. Paperback. La premiere edition de cet ouvrage consacre a l'activation du systeme antimicrobien dans le lait et a son effet sur les produits laitiers constitue l'objet principal de cette etude. Ce travail de recherche explique l'activation de l'activite enzymatique naturelle du lait dans differentes conditions de stockage en termes de temperature, puis sa conversion dans le cadre du developpement de produits tels que le fromage a pate molle: determination de sa qualite, degradation des proteines et stabilite de la duree de conservation face aux micro-organismes. Par consequent, la presente etude preconise le systeme de la lactoperoxydase (LPS) comme une technique de conservation a la fois economique et garante de la qualite, par rapport aux autres techniques couramment utilisees. De plus, cet ouvrage aidera non seulement les etudiants a mieux comprendre le sujet, mais il sera egalement utile aux lecteurs, aux industriels, aux microbiologistes et aux chercheurs desireux d'en savoir plus sur l'activation des agents antibacteriens naturels et la conservation qu'elle permet. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Taschenbuch. Condizione: Neu. La qualité du fromage grâce à l'activation d'un système antibactérien naturel | Rashida Parveen (u. a.) | Taschenbuch | Französisch | 2026 | Editions Notre Savoir | EAN 9786630395617 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. …

Paperback. Condizione: new. Paperback. Glownym przedmiotem niniejszego badania jest pierwsze wydanie podrecznika poswieconego aktywacji systemu przeciwbakteryjnego w mleku oraz jego ostatecznemu wplywowi na produkty mleczne. Niniejsza praca naukowa wyjasnia proces aktywacji naturalnej aktywnosci enzymatycznej w mleku w roznych warunkach temperatury przechowywania, a nastepnie jej wykorzystanie w tworzeniu produktow, takich jak sery miekkie - w tym okreslenie ich jakosci, rozklad bialek oraz stabilnosc okresu przydatnosci do spozycia w kontekscie odpornosci na mikroorganizmy. W zwiazku z tym niniejsze opracowanie potwierdza, ze system lakto-peroksydazy (LPS) stanowi technike konserwacyjna laczaca jakosc z oszczednoscia w porownaniu z innymi stosowanymi obecnie metodami. Ponadto publikacja ta nie tylko pomoze studentom lepiej zrozumiec ten temat, ale bedzie rowniez przydatna dla czytelnikow, przedsiebiorcow, mikrobiologow oraz naukowcow pragnacych poszerzyc swoja wiedze na temat aktywacji naturalnych wlasciwosci antybakteryjnych i zwiazanych z tym metod konserwacji. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condizione: new. Paperback. A primeira edicao deste livro sobre a ativacao do sistema antimicrobiano no leite e o seu efeito final nos produtos lacteos constitui o foco principal deste estudo. Este trabalho de investigacao explicou a ativacao da atividade enzimatica natural no leite em diferentes condicoes de armazenamento em termos de temperatura e, posteriormente, a sua conversao no desenvolvimento de produtos, como o queijo de pasta mole, a determinacao da sua qualidade, a degradacao das proteinas e a estabilidade do prazo de validade face aos microrganismos. Assim, o presente estudo defende o sistema da lactoperoxidase (LPS) como uma tecnica de conservacao que combina qualidade e economia, em comparacao com outras tecnicas atualmente em uso. Alem disso, o livro nao so ajudara os estudantes a compreender melhor o tema, como sera util para o leitor, empresarios, microbiologistas e investigadores interessados em saber mais sobre a ativacao antibacteriana natural e a sua aplicacao na conservacao. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condizione: new. Paperback. Il presente studio si concentra principalmente sulla prima edizione di questo manuale dedicato all'attivazione del sistema antimicrobico nel latte e al suo effetto finale sui prodotti lattiero-caseari. Questo lavoro di ricerca ha illustrato l'attivazione dell'attivita enzimatica naturale nel latte in diverse condizioni di conservazione termica e la sua successiva applicazione nello sviluppo di prodotti come i formaggi a pasta molle, con particolare attenzione alla determinazione della qualita, alla degradazione delle proteine e alla stabilita della durata di conservazione contro i microrganismi. Pertanto, il presente studio sostiene il sistema della lattoperossidasi (LPS) come tecnica di conservazione che coniuga qualita ed economicita rispetto ad altre tecniche attualmente in uso. Inoltre, il libro non solo aiutera gli studenti a comprendere meglio l'argomento, ma sara utile anche per i lettori, gli industriali, i microbiologi e i ricercatori desiderosi di approfondire le conoscenze sull'attivazione antibatterica naturale e sulla conservazione dei prodotti. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condizione: new. Paperback. Im Mittelpunkt dieser Studie steht die erste Ausgabe dieses Buches ueber die Aktivierung des antimikrobiellen Systems in Milch und dessen Auswirkungen auf Milchprodukte. Diese forschungsbasierte Arbeit erlaeutert die Aktivierung der natuerlichen Enzymaktivitaet in der Milch unter verschiedenen Lagertemperaturbedingungen und anschliessend deren Umsetzung in die Produktentwicklung, beispielsweise bei Weichkaese, sowie die Bestimmung der Qualitaet, den Proteinabbau und die Haltbarkeitsstabilitaet gegenueber Mikroorganismen. Daher spricht die vorliegende Studie fuer das Lactoperoxidase-System (LPS) als qualitativ hochwertige und zugleich wirtschaftliche Konservierungstechnik im Vergleich zu anderen in der Praxis angewandten Verfahren. Darueber hinaus wird das Buch nicht nur Studierenden helfen, das Thema besser zu verstehen, sondern auch fuer Leser, Industrielle, Mikrobiologen und Forscher von Nutzen sein, die mehr ueber die Aktivierung natuerlicher antibakterieller Wirkstoffe und deren Konservierungswirkung erfahren moechten. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. 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.

PAP. 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.