Singh phd harjinder (12 Ergebnisse)

Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1250grams, ISBN:9780123740397.…

paperback. Zustand: Very Good.

Zustand: New. pp. 552.

Zustand: New. pp. 570.

Zustand: New. In English.

Zustand: New.

Zustand: New. In English.

Zustand: New. Provides comprehensive information on the technological, nutritional, and consumer aspects of plant-based dairy alternativesCovers emerging biotechnological approaches for the production of milk and milk componentsServes as a valua.

Zustand: New. Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins Features the latest science and developments Explores the use of milk proteins from industry viewpoints Features inter.

Taschenbuch. Zustand: Neu. Neuware - Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful.…

Taschenbuch. Zustand: Neu. Neuware - Alternative Dairy Products and Technologies comprehensively covers the available products on the market, including processing, sensory qualities, and nutritional value in comparison to dairy milk. The book also looks ahead to new and emerging biotechnologies-such as molecular farming and precision fermentation-that promise to create near-identical products to animal derived dairy. Bringing together key issues of environmental sustainability, human nutrition, biotechnology, and product development, this book is an interdisciplinary reference written and edited by a global team of experts from a variety of fields.It will be of significant value to academics, scientists, and students as this is a very hot topic in the food science area. Additionally, this book will be a great resource for the food industry and many start-up companies currently working on developing innovative alternative proteins and dairy products.…

Taschenbuch. Zustand: Neu. Neuware - Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique 'field-to-table' approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain - from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints.…