To improve the nutritional values in starch based products, a protein matrix may be considered for addition, which will meet the functionality and will be compatible with the polysaccharide matrix. Whey Protein Isolate (WPI), a milk protein, byproduct from cheese and casein manufacture is chosen for conjugation with cross-linked waxy maize starch (CLWMS) obtained from waxy maize. Rheological properties of the food, pharmaceutical and biotechnical compounds during processing or formulation is of interest to know the velocity gradient. Velocity gradient, in turn helps in the evaluation of process parameters such as pressure drop, heat transfer coefficients and power requirement for pumping and mixing. All these physical and thermal are key for the design of processes and process equipment.
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -To improve the nutritional values in starch based products, a protein matrix may be considered for addition, which will meet the functionality and will be compatible with the polysaccharide matrix. Whey Protein Isolate (WPI), a milk protein, byproduct from cheese and casein manufacture is chosen for conjugation with cross-linked waxy maize starch (CLWMS) obtained from waxy maize. Rheological properties of the food, pharmaceutical and biotechnical compounds during processing or formulation is of interest to know the velocity gradient. Velocity gradient, in turn helps in the evaluation of process parameters such as pressure drop, heat transfer coefficients and power requirement for pumping and mixing. All these physical and thermal are key for the design of processes and process equipment. 64 pp. Englisch. Nº de ref. del artículo: 9783639241037
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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - To improve the nutritional values in starch based products, a protein matrix may be considered for addition, which will meet the functionality and will be compatible with the polysaccharide matrix. Whey Protein Isolate (WPI), a milk protein, byproduct from cheese and casein manufacture is chosen for conjugation with cross-linked waxy maize starch (CLWMS) obtained from waxy maize. Rheological properties of the food, pharmaceutical and biotechnical compounds during processing or formulation is of interest to know the velocity gradient. Velocity gradient, in turn helps in the evaluation of process parameters such as pressure drop, heat transfer coefficients and power requirement for pumping and mixing. All these physical and thermal are key for the design of processes and process equipment. Nº de ref. del artículo: 9783639241037
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Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pogaku RavindraProf.Ravindra is distinguished professor of Chemical and Bioprocess engineering. He has rich versatile and varied experience of teaching, research, industry, administrative and executive spanning over 30 years.His rese. Nº de ref. del artículo: 4970126
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