Applied protein chemistry (24 resultados)

Hardcover. Condición: Good. VG condition book without dust jacket. Boards are clean with little wear. Book has clean and bright contents.

Condición: New. pp. 778.

Condición: New. pp. 778.

Condición: New. pp. 778.

Hardcover. Condición: Very Good. Estado de la sobrecubierta: Good+. (1958) 352 pp. Original brown cloth covers w/ gilt title on spine. Binding very bright and clean. Spine ends bumped and rubbed. Modest rubbing to corners. Light foxing to edges of text block and endpapers. DJ lightly soiled w/ wear to edges. Approx. 1/4" closed tear from top edge of rear panel. Light chipping to top of spine; tiny chip to bottom portion of spine. Illust. w/ numerous figures.…

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Hardcover. Condición: Very Good. Estado de la sobrecubierta: Very Good. First Edition. Clean tight copy. Previous owner's name on front free end paper. C00002561.

Condición: Used.

Condición: Used.

Condición: Used.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: As New. Unread book in perfect condition.

Condición: New. Brand new! Please provide a physical shipping address.

Condición: New.

Condición: New. Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Editor(s): Ustunol, Zeynep. Num Pages: 528 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 191 x 26. Weight in Grams: 1204. . 2014. 1st Edition. Hardcover. . . . . …

Gebunden. Condición: New. Dr Zeynep Ustunol is Professor of Food Science and Human Nutrition and Director of Graduate Programs at Michigan State University, East Lansing, Michigan, USAFood proteins are of great interest, not only because of their nutritional importance and their.

Condición: New. Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Editor(s): Ustunol, Zeynep. Num Pages: 528 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 191 x 26. Weight in Grams: 1204. . 2014. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland. …

Buch. Condición: Neu. Neuware - Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people.Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.…

N.A. Condición: New. ISBN:9781680952872.

N.A. Condición: New. ISBN:9781119944492.