Ute e b donalies (17 risultati)
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Da: Buchpark, Trebbin, GermaniaBuchpark
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EUR 180,67
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Condizione: Sehr gut. Zustand: Sehr gut | Seiten: 269 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 313,21
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Condizione: New. In.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 313,21
EUR 13,97 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 330,28
EUR 62,18 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoila…ge and ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci c microorganism.The activityofthese microorganismstakes place inthe fo- stuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure s- stances and can then be administered as pharma productsor foodadditives. The foodbiotechnology eldis extremely broadandis developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels t and healthy, is stagnating. It has been shown that this so-called age of well-being can be in uenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area.
- Rilegato
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 331,86
EUR 62,83 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoilage and…ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci c microorganism.The activityofthese microorganismstakes place inthe fo- stuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure s- stances and can then be administered as pharma productsor foodadditives. The foodbiotechnology eldis extremely broadandis developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels t and healthy, is stagnating. It has been shown that this so-called age of well-being can be in uenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area.
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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EUR 413,26
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Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Food Biotechnology (Advances in Biochemical Engineering Biotechnology)
Stahl, Ulf (Editor) / Donalies, Ute E.B. (Editor) / Nevoigt, Elke (Editor)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 450,90
EUR 11,66 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Brand New. 281 pages. 9.00x6.00x0.75 inches. In Stock.
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 453,36
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Hardcover. Condizione: Brand New. 1st edition. 269 pages. 9.50x6.50x0.75 inches. In Stock.
- Rilegato
Da: BUCHSERVICE / ANTIQUARIAT Lars Lutzer, Wahlstedt, GermaniaBUCHSERVICE / ANTIQUARIAT Lars Lutzer
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EUR 499,90
EUR 39,95 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: gut. 2008. Food Biotechnology In deutscher Sprache. pages.
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- Print on Demand
Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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EUR 252,37
Spedizione gratuitaSpedito in U.S.A.Quantità: 10 disponibili
Condizione: Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days. Excellent Customer Service.
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- Print on Demand
Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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EUR 252,37
Spedizione gratuitaSpedito in U.S.A.Quantità: 10 disponibili
Condizione: Brand New. New. Delivery takes 20-25 days. Print on Demand.
- Brossura
- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 246,33
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Condizione: new. Questo è un articolo print on demand.
- Brossura
- Print on Demand
Da: moluna, Greven, Germaniamoluna
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EUR 267,86
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Covers trends in modern biotechnologyAll aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering an…d computer science, are treated.
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- Print on Demand
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 270,05
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Covers trends in modern biotechnologyAll aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering an…d computer science, are treated.
Lingua: Inglese
Editore: Springer, Berlin, Springer Berlin Heidelberg, Springer, 2008
- 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 320,99
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventi…ng spoilage and ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci c microorganism.The activityofthese microorganismstakes place inthe fo- stuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure s- stances and can then be administered as pharma productsor foodadditives. The foodbiotechnology eldis extremely broadandis developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels t and healthy, is stagnating. It has been shown that this so-called age of well-being can be in uenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area. 269 pp. Englisch.
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- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 320,99
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Probiotics, Prebiotics, and Synbiotics.- Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking.- Filamentous Fungi for Production of Food Additives and Processing Aids.- Plant Biotechnology: Transgenic Crop…s.- Production of Secondary Metabolites Using Plant Cell Cultures.- Food and Agricultural Biotechnology: A Summary and Analysis of Ethical Concerns.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 284 pp. Englisch.
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- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 373,43
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply p…reventing spoilage and ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci c microorganism.The activityofthese microorganismstakes place inthe fo- stuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure s- stances and can then be administered as pharma productsor foodadditives. The foodbiotechnology eldis extremely broadandis developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels t and healthy, is stagnating. It has been shown that this so-called age of well-being can be in uenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area. 284 pp. Englisch.
