Cantitate/Preț
Produs
Total produse
Vezi coșul
Alternative Protein Development de Tanmay Sarkar

Alternative Protein Development

Editat de Tanmay Sarkar
en Limba Engleză Hardback – 18 noi 2026

This volume details laboratory protocols and provides insights into next-generation protein systems that bridge biology and engineering. Chapters guide readers through emerging technologies and are a comprehensive toolkit for advancing alternative protein innovation. Written in the format of theMethods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge,Alternative Protein Development: Plant, Insect, and Cultured Foods aims to provide a structured and practical foundation for researchers, academicians, and industry professionals engaged in this rapidly evolving field.

Citește tot Restrânge

Preț: 161029 lei

Preț vechi: 209128 lei
-23% Precomandă

Puncte Express: 2415

Carte nepublicată încă

Livrare prin curier în România Precomanda se expediază când titlul devine disponibil.
Transport gratuit pentru acest produs Plată online sau ramburs, în funcție de opțiunile comenzii.
Retur gratuit în 14 zile Comandă securizată și suport în română.
 Precomandă

Wish list
Gift list
Am citit!
Adaugă în listă
Doresc să fiu notificat când acest titlu va fi disponibil:
Trimite

Specificații

ISBN-13: 9781071656747
ISBN-10: 1071656740
Pagini: 505
Editura: Springer Us

Cuprins

*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]" dir="auto" data-turn-id="request-WEB:7c613995-b041-4a0c-bcea-9577c0ac0abd-1" data-turn-id-container="request-WEB:7c613995-b041-4a0c-bcea-9577c0ac0abd-1" data-testid="conversation-turn-4" data-turn="assistant">

Chapter 1: Protocols for Plant Protein Isolation and Fractionation.- Chapter 2: Protocols for Functional Characterization of Plant Protein.- Chapter 3: Protocols for Insect Protein Extraction and Defatting.- Chapter 4: Protocols for Algal Protein Recovery and Purification.- Chapter 5: Enzymatic Modification Protocols for Alternative Proteins.- Chapter 6: Extrusion-Based Texturization Protocols for Meat Analogues.- Chapter 7: Shear Cell Technology Protocols for Fibrous Protein Structuring.- Chapter 8: 3D Food Printing Protocols for Alternative Protein Products.- Chapter 9: Solid-State Fermentation Protocols for Protein Enhancement.- Chapter 10: Precision Fermentation Protocols for Protein Production.- Chapter 11: Mycoprotein Production Protocols Using Fungal Cultures.- Chapter 12: Cell Culture Protocols for Cultivated Meat Production.- Chapter 13: Scaffold Fabrication Protocols for Cultured Protein Structuring.- Chapter 14: Formulation Protocols for Plant-Based Protein Food Products.- Chapter 15: Standardization Protocols for Developing Alternative Protein-Based Beverages.- Chapter 16: Protocols for Development of Protein-Enriched Snack Products.- Chapter 17: Sensory Evaluation Protocols for Alternative Protein Products.- Chapter 18: Microbial, Oxidative, and Physicochemical Stability Methods for Shelf-Life Analysis.