Gilberto igrejas (40 resultados)

Condición: good. This book is in good condition. The cover has minor creases or bends. The binding is tight and pages are intact. Some pages may have writing or highlighting.

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Taschenbuch. Condición: Neu. Wheat Quality For Improving Processing And Human Health | Gilberto Igrejas (u. a.) | Taschenbuch | xiii | Englisch | 2021 | Springer International Publishing | EAN 9783030341657 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.…

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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Wheat Quality for Improving Processing and Human Healthbrings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world's most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure,dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins.Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research.Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resourceto increase and update their knowledge of wheat quality, nutrition and health issues.…

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Condición: As New. Unread book in perfect condition.

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Paperback. Condición: Brand New. 570 pages. 9.25x6.10x1.22 inches. In Stock.

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Condición: New. pp. XIII, 557 54 illus., 40 illus. in color. 1 Edition NO-PA16APR2015-KAP.

Condición: New. 2019. 1st Edition. Hardcover. . . . . .

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Hardcover. Condición: Brand New. 570 pages. 9.25x6.10x1.50 inches. In Stock.

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Hardcover. Condición: Brand New. 1st edition. 692 pages. 9.00x6.25x1.00 inches. In Stock.

Condición: New. 2019. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Condición: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Buch. Condición: Neu. Neuware - This book presents a thorough and authoritative overview of the multifaceted field of antibiotic science - offering guidance to translate research into tools for prevention, diagnosis, and treatment of infectious diseases. Provides readers with knowledge about the broad field of drug resistance Offers guidance to translate research into tools for prevention, diagnosis, and treatment of infectious diseases Links strategies to analyze microbes to the development of new drugs, socioeconomic impacts to therapeutic strategies, and public policies to antibiotic-resistance-prevention strategies.…

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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Focuses on such important topics as LMW glutenins, starch-related proteins, and the impact of bread processing on composition and consumer healthComprehensively covers&nbspFODMAPs, protein structure,&nbspdough viscoelasticity and fumonisins, plu. …

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Wheat Quality for Improving Processing and Human Healthbrings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world's most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure,dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins.Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research.Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resource to increase and update their knowledge of wheat quality, nutrition and health issues. 572 pp. Englisch.…