D lorient (13 Ergebnisse)

Zustand: New. Idioma/Language: Español. Contenido: Parte I. Fabricación y propiedades de los productos alimentarios intermediarios (PAI). La estrategia de los PAI. Propiedades tecnofuncionales. Procedimientos de extracción y de texturización. PAI de origen vegetal. Sector lácteo. Ovoproductos. Productos cárnicos. Productos del mar. Valorización de los coproductos. Parte II. Extracción y modificación de biomoléculas. Sucroquímica. Productos amiláceos. Hidrocoloides y fibras alimentarias. Lipoquímica: sustitutos de la materia grasa. Aminoácidos y péptidos. Pigmentos y aromas. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla. …

Zustand: Nuevo. Bioqumica agroindustrial: revalorizaci¢n alimentaria de la producci¢n agrcola editado por Acribia.

XXXV,361 p. Cl. (Ex library copy) 0 gr.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

2 vols: XXXV,361;XLIV,673 p. H.cl. (Rebound; occ. pencil marks) 0 gr.

Couverture souple. Zustand: bon. RO30099460: OCT-NOV 1970. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 112 pages. Non illustré. . . . Classification Dewey : 70-Journalisme, édition. Journaux.

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

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

Zustand: New. In English.

Zustand: New. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume.InhaltsverzeichnisIntroduction Adsorbed Layers Protein Interactions and Functionality Emulsions.

Hardcover. Zustand: Brand New. 1st edition. 380 pages. 8.98x6.30x1.97 inches. In Stock.

Buch. Zustand: Neu. Neuware - Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.…

Zustand: Assez bon. CAHIERS DE L'ORIENT (illustrator).