Mingruo guo (15 Ergebnisse)

Hardcover. Octavo, 358 pages. In Very Good condition. Green and yellow spine with white text. Boards have mild shelf wear. Textblock clean. Shelved Locked Annex, ND-HV. 1379636. FP New Rockville Stock.

Zustand: Nuevo. Functional foods:principles and technology editado por Elsevier uk.

Hardcover. Zustand: Brand New. 1st edition. 368 pages. 9.14x6.10x1.53 inches. In Stock.

Zustand: New. In English.

Zustand: New. Presents methods and technologies to improve the bioavailability of bioactive substancesIncludes laboratory exercisesAddresses antioxidants, dietary fiber, prebiotics, probiotics, and symbiotics, lipids, supplements, soy, sports dr.

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 280 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Zustand: New. &Uumlber 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.

Taschenbuch. Zustand: Neu. Human Milk Biochemistry and Infant Formula Manufacturing Technology | Mingruo Guo | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2020 | Elsevier Inc | EAN 9780081028988 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicherheit[at]kolibri360[dot]de | Anbieter: preigu. …

Hardcover. Zustand: Brand New. 280 pages. 9.00x6.25x0.75 inches. In Stock.

Zustand: New. 2019. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New. In English.

Zustand: New. Reviews both human milk biochemistry and infant formula processing technology for broad coverage Features a comprehensive review on the human milk protein profile using proteomics technology Contains information on infant formul.

Taschenbuch. Zustand: Neu. Neuware - Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects. This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.…

Buch. Zustand: 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.…

Zustand: Used: Like New. LIVRE A L?ETAT DE NEUF. EXPEDIE SOUS 3 JOURS OUVRES. NUMERO DE SUIVI COMMUNIQUE AVANT ENVOI, EMBALLAGE RENFORCE. EAN:9781536172997.