Wang feiyue (9 Ergebnisse)

Soft Cover. Zustand: Good. Usual ex-library features. The interior is clean and tight. Binding is good. Cover shows slight wear and has library label on spine. 186 pages. Ex-Library.

Zustand: 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. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Zustand: New. In English.

Zustand: As New. Unread book in perfect condition.

Zustand: New. Delivers a systematic overview and technique for understanding budget constraints and ROI optimization in sponsored search auction systems, including algorithms and developer guides for a range of scenarios Explores effects of constraints .

Zustand: As New. Unread book in perfect condition.

Zustand: New. Provides in-depth analysis of a variety of plant-based proteinsAnalyzes each protein s amino acid composition, digestibility, and bioavailabilityExplores the antioxidant, anti-inflammatory, and cardiovascular-supporting properties .

Taschenbuch. Zustand: Neu. Neuware - Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations offers a comprehensive exploration of emerging and novel plant-based proteins, including soy, pea, walnut, quinoa, hemp, duckweed, oat and more, detailing nutritional properties, bioactive peptide generation, and the potential health benefits they offer for cardiovascular support, muscle recovery, and inflammatory conditions. By analyzing the interactions between proteins and other food components, such as fibers and lipids, the book also highlights the synergies that improve nutrition and digestion. The latest processing technologies, including fermentation and enzymatic hydrolysis, that enhance protein bioavailability are also detailed.Chapter experts highlight the challenges and opportunities in plant-based utilization, including limitations in sensory attributes, processing challenges and allergenicity, strategies for optimizing nutritional quality and functional properties, and future directions in research and industrial applications. Sustainable and efficient plant-protein production is also addressed. This book serves as a valuable guide for professionals in the food industry and researchers looking to innovate functional food products and nutraceuticals, contributing to the growing demand for sustainable, plant-based diets. …