Isbn: 9780471186144 - food proteins properties: properties and characterization (food science and technology) (19 resultados)

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

gebundene Ausgabe. Condición: Gut. 544 Seiten Das Buch befindet sich in einem ordentlich erhaltenen Zustand. In ENGLISCHER Sprache. Sprache: Englisch Gewicht in Gramm: 985.

Condición: New.

Condición: new.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. In English.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New. This book covers the basics of protein chemistry and protein characterization and the properties of different food proteins. This work assists food chemists to apply modern protein chemistry to understand protein behaviour during food processing. The companion 2nd volume addresses commercial applications of food proteins. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 560 pages, black & white illustrations. BIC Classification: PSBC; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 234 x 163 x 41. Weight in Grams: 1018. . 1996. 1st Edition. hardcover. . . . .…

Gebunden. Condición: New. Food Proteins Properties and Characterization Edited by Shuryo Nakai H. Wayne Modler Food Proteins covers the basic theory and fundamental concepts necessary for an understanding of modern food protein chemistry. The authors discuss the chemical and physica.

Condición: New. pp. 560.

Condición: New. pp. 560.

Condición: New. This book covers the basics of protein chemistry and protein characterization and the properties of different food proteins. This work assists food chemists to apply modern protein chemistry to understand protein behaviour during food processing. The companion 2nd volume addresses commercial applications of food proteins. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 560 pages, black & white illustrations. BIC Classification: PSBC; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 234 x 163 x 41. Weight in Grams: 1018. . 1996. 1st Edition. hardcover. . . . . Books ship from the US and Ireland.…

Hardcover. Condición: Brand New. 1st edition. 560 pages. 9.75x6.50x1.50 inches. In Stock.

Buch. Condición: Neu. Neuware - Neue Verfahren der computergestützten Aufklärung und gentechnologischen Modifikation von Eiweißstrukturen haben die Proteinchemie revolutioniert. Dieses Buch verbindet klassische Methoden mit aktuellen (neuronale Netzwerke, genetische Algorithmen); der Anwender (speziell aus dem Nahrungsmittelsektor) wird befähigt, komplizierte Probleme systematisch zu lösen - nicht, wie bisher oft, durch 'Trial and Error'! Neben theoretischen Grundlagen werden die Eigenschaften von Nahrungseiweißen und deren analytische Charakterisierung diskutiert; auch Trennungs- und Reinigungsverfahren für Proteine sowie gezieltes biotechnologisches Design neuer Verbindungen kommen zur Sprache. Ein Nachschlagewerk für Forschung und Ausbildung.…

Condición: gut. 1996. Food Proteins: Properties and Characterization Food Science and Technology In englischer Sprache. pages.

Hardcover. Condición: new. Hardcover. Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing. This book covers the basics of protein chemistry and protein characterization and the properties of different food proteins. This work assists food chemists to apply modern protein chemistry to understand protein behaviour during food processing. The companion 2nd volume addresses commercial applications of food proteins. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Condición: Brand New. 1st edition. 560 pages. 9.75x6.50x1.50 inches. In Stock. This item is printed on demand.