Buddhi lamsal (14 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Brand New. 522 pages. 8.50x5.50x1.20 inches. In Stock.

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

Zustand: New. Editor(s): Khanal, Samir K.; Surampalli, Rao Y.; Zhang, Tian Cheng; Lamsal, Buddhi; Tyagi, R. D.; Kao, C.M. Num Pages: 522 pages, Illustrations. BIC Classification: THX. Category: (P) Professional & Vocational. Dimension: 216 x 143 x 27. Weight in Grams: 622. . 2010. paperback. . . . . Books ship from the US and Ireland. …

Zustand: New.

Zustand: New. In English.

Zustand: New. pp. 624.

Zustand: New. In.

Zustand: New. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturi.

Zustand: New. Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title. Editor(s): Clark, Stephanie; Jung, Stephanie; Lamsal, Buddhi. Num Pages: 592 pages, black & white illustrations, colour illustrations, black & white tables, figures, colour. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 195 x 36. Weight in Grams: 1282. . 2014. 2nd Edition. hardcover. . . . . Books ship from the US and Ireland.…

Zustand: New. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structureDescribes fundamentals of the assessmen.

Hardcover. Zustand: Brand New. 2nd edition. 578 pages. 10.00x8.00x1.25 inches. In Stock.

Buch. Zustand: Neu. Neuware - FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.…

Taschenbuch. Zustand: Neu. Neuware - Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation.…