Lopez christelle (54 resultados)

Condición: good. Envoi rapide et soigné. Lopez, Michel (ilustrador).

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Taschenbuch. Condición: Neu. Neuware - Éliott menait une vie ordinaire. jusqu'à ce qu'une porte mystérieuse s'ouvre dans ses rêves. De l'autre côté, des mondes fascinants et troublants l'attendent, porteurs de secrets enfouis. Chaque porte franchie le rapproche d'une vérité qu'il n'est pas prêt à affronter.Mais une ombre rôde, prête à tout ébranler. Entre rêve et réalité, Éliott perd ses repères et doit trouver la force d'avancer.Qui sont ces figures énigmatiques qu'il rencontre Et pourquoi lui Sept portes, une quête: comprendre, se révéler, survivre. Une aventure initiatique où chaque choix est décisif. Oseriez-vous franchir la première porte.…

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources.Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.…

Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources.Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.…

Condición: New.

Condición: New.

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Condición: As New. Unread book in perfect condition.

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Condición: New. In English.

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Condición: As New. Unread book in perfect condition.

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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.…

Condición: As New. Unread book in perfect condition.

Condición: New. In English.

Condición: New. In English.

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Condición: New. 2024. 2024th Edition. hardcover. . . . . .

Condición: As New. Unread book in perfect condition.

Condición: New. 1st ed. 2020 edition NO-PA16APR2015-KAP.

Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.…

Paperback. Condición: Brand New. 619 pages. 9.25x6.10x1.25 inches. In Stock.

Paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

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Condición: New. 2024th edition NO-PA16APR2015-KAP.