Whey Protein Production, Chemistry, Functionality, and Applications (Hardcover)

Idioma: inglés

Editorial: John Wiley & Sons Inc, New York, 2019

111925602X / 9781119256021

Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail

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Descripción del artículo del vendedor

Hardcover. An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applicationsBreakdowns of the chemical, nutritional, and functional properties of whey proteinCommentary on the current and future outlooks of the whey protein marketExaminations of the methods and manufacturing technologies that enable whey protein recoveryA full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

N° de ref. del artículo 9781119256021

Título
Whey Protein Production, Chemistry, Functionality, and Applications (Hardcover)
Autor
Mingruo Guo
Editorial
John Wiley & Sons Inc, New York
Año de publicación
2019
Estado
new
Encuadernación
Hardcover
Idioma
inglés
ISBN 10
111925602X
ISBN 13
9781119256021

CitiRetail

Stevenage, Reino Unido

Vendedor de 5 estrellas

Vendedor de IberLibro desde 29 de junio de 2022

Tarifas de envío de Reino Unido a Estados Unidos de America

ArtículoDe 7 a 14 días hábilesDe 7 a 60 días hábiles
Primer artículoEUR 43,65EUR 43,65
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