9781119256021 - whey protein production, chemistry, functionality, and applications (17 resultados)
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Librería: Bluesparrowhawk Books, Chestfield, KENT, Reino UnidoBluesparrowhawk Books
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EUR 125,29
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hardcover. Condición: very good. no jacket. Wiley, 2019. Hardback, no dustjacket. 266pp. Slight bumping to corners, sticker to back cover, internally excellent. book.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 191,17
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Condición: As New. Unread book in perfect condition.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 200,23
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Condición: New.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 202,59
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Hardcover. Condición: new. 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 qual…ities, 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 197,23
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Condición: As New. Unread book in perfect condition.
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 217,00
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Condición: New.
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- Primera edición
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 220,26
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Condición: New. 2019. 1st Edition. hardcover. . . . . .
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 221,64
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Condición: New.
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Librería: Ubiquity Trade, Miami, FL, Estados Unidos de AmericaUbiquity Trade
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EUR 242,80
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Condición: New. Brand new! Please provide a physical shipping address.
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Librería: Buchpark, Trebbin, AlemaniaBuchpark
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EUR 141,47
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Condición: Sehr gut. Zustand: Sehr gut | Seiten: 280 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 199,33
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Condición: New. Über den AutorAbout the Editor MINGRUO GUO is a Professor in the Department of Nutrition and Food Sciences at The University of Vermont, Burlington, VT, USA. He also holds an adjunct professor position at the Nor.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 221,65
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Hardcover. Condición: new. 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 qual…ities, 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 266,07
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Hardcover. Condición: Brand New. 280 pages. 9.00x6.25x0.75 inches. In Stock.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 278,26
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Condición: New. 2019. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 275,00
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Buch. Condición: Neu. Neuware - 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 applications - Breakdowns of the chemical, nutritional, and functional properties of whey protein - Commentary on the current and future outlooks of the whey protein market - Examinations of the methods and manufacturing technologies that enable whey protein recovery - A 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.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 317,27
Envío por EUR 32,08Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. 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 qual…ities, 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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EUR 420,44
Envío por EUR 29,24Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
