Protein Functionality in Food Systems
Autor Navam S. Hettiarachchy, Gregory R. Ziegleren Limba Engleză Paperback – 19 sep 2019
Preț: 510.42 lei
Preț vechi: 600.50 lei
-15%
Puncte Express: 766
Carte tipărită la comandă
Livrare economică 15-29 iulie
Livrare prin curier în România Termenul estimat este afișat lângă disponibilitate.
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.
Specificații
ISBN-13: 9780367402051
ISBN-10: 036740205X
Pagini: 536
Dimensiuni: 152 x 229 x 25 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 036740205X
Pagini: 536
Dimensiuni: 152 x 229 x 25 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
V-ar putea interesa
-
INDUSTRIA PETROLIFERA ITALIANA. AGIP 1933-1943 Vol. IIGiacinto MasciaPreț: 94.74 lei -
-23%Preț: 529.45 lei687.60 lei -
Functional Polymer Blends and NanocompositesVikas Mittal-9%Preț: 876.96 lei963.69 lei -
Environmental Impacts of Treated WoodTimothy G. Townsend-18%Preț: 1434.22 lei1749.05 lei -
Applied Simulation: Modeling and Analysis Using FlexsimMalcolm Beaverstock-9%Preț: 658.06 lei723.14 lei -
An Introduction to Distributed Optical Fibre SensorsArthur H. Hartog-8%Preț: 509.88 lei554.21 lei -
Bioactive Food Proteins and Peptides: Applications in Human HealthNavam S. Hettiarachchy-18%Preț: 690.02 lei841.49 lei -
Food Proteins and Peptides: Chemistry, Functionality, Interactions, and CommercializationNavam S. Hettiarachchy-18%Preț: 774.86 lei944.95 lei -
-15%Preț: 593.62 lei698.37 lei -
-9%Preț: 785.60 lei863.30 lei -
Advanced Casting TechnologiesT. R Vijayaram-23%Preț: 744.63 lei967.05 lei -
INSTANT INSIGHTS ANTIBIOTICS POULTRY PPNavam S. HettiarachchyPreț: 312.33 lei -
-23%Preț: 1692.07 lei2197.50 lei -
Basic Principles of Formulation TypesTharwat F. Tadros-23%Preț: 1693.18 lei2198.93 lei -
Pharmaceutical, Cosmetic and Personal Care FormulationsTharwat F. Tadros-23%Preț: 1693.98 lei2199.98 lei -
Agrochemicals, Paints and Coatings and Food ColloidsTharwat F. Tadros-23%Preț: 1685.05 lei2188.38 lei -
Kleine Geschichte der KunststoffeDietrich BraunPreț: 209.68 lei -
Biopeliculas a base de almidón de jicama y maízOlga Estefanía Neira EspericuetaPreț: 256.79 lei -
Remoción de Flúor en Agua Potable Utilizando Zeolita NaturalAgustín Montiel CotaPreț: 169.35 lei -
Preț: 347.20 lei -
Kontrol' kachestwa antiseptika mestnogo proizwodstwaBenmansur NassimaPreț: 129.02 lei -
Iron Nanomaterials for Water and Soil TreatmentMarta I. Litter-18%Preț: 818.63 lei998.32 lei
Public țintă
Professional ReferenceCuprins
Structure-Function Relationship of Food Proteins; Solubility of Proteins - Protein-Salt-Water Interactions; Protein Separation and Analysis of Certain Skeletal Muscle Proteins - Principles and Techniques; Computer-Aided Techniques for Quantitative Structure Activity Relationships Study of Food Proteins; Protein Interactions in Emulsions: Protein-Lipid Interactions; Protein Interactions in Foams - Protein-Gas Phase Interactions; Protein Interactions in Gels - Protein-Protein Interactions; Protein-Polysaccharide Interactions; Chemical and Enzymatic Modification of Proteins for Improved Functionality; Functionality of Soy Proteins; Whey Protein Functionality; Color as a Functional Property of Proteins; Protein Gel Ultrastructure and Functionality; Proteins as Fat Substitutes; Edible Films and Coatings from Proteins.
Descriere
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.