Librería: Majestic Books, Hounslow, Reino Unido
EUR 274,08
Cantidad disponible: 3 disponibles
Añadir al carritoCondición: New.
Librería: Books Puddle, New York, NY, Estados Unidos de America
EUR 295,55
Cantidad disponible: 3 disponibles
Añadir al carritoCondición: New.
Librería: Revaluation Books, Exeter, Reino Unido
EUR 280,49
Cantidad disponible: 2 disponibles
Añadir al carritoHardcover. Condición: Brand New. 2nd edition. 654 pages. 9.00x6.00x1.25 inches. In Stock.
Librería: Biblios, Frankfurt am main, HESSE, Alemania
EUR 310,55
Cantidad disponible: 3 disponibles
Añadir al carritoCondición: New.
Idioma: Inglés
Publicado por Elsevier Science Nov 2017, 2017
ISBN 10: 0081007221 ISBN 13: 9780081007228
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
EUR 150,00
Cantidad disponible: 2 disponibles
Añadir al carritoBuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. 674 pp. Englisch.
Librería: AHA-BUCH GmbH, Einbeck, Alemania
EUR 167,90
Cantidad disponible: 1 disponibles
Añadir al carritoBuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods.
Librería: Brook Bookstore On Demand, Napoli, NA, Italia
EUR 241,00
Cantidad disponible: Más de 20 disponibles
Añadir al carritoCondición: new. Questo è un articolo print on demand.