Whey Protein Production, Chemistry, Functionality, and Applications

افزودن به بوکمارک اشتراک گذاری 0 دیدگاه کاربران 5 (0)

مشارکت: عنوان و توضیح کوتاه هر کتاب را ترجمه کنید این ترجمه بعد از تایید با نام شما در سایت نمایش داده خواهد شد.

ترجمه این کتاب مشاهده همه کتاب های ترجمه نشده

از خودتان درباره کتاب توضیح کوتاهی بنویسید

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.

لغو

گزارش تخلف

مغایرت عنوان کتاب با توضیحات و تصویر جلد
عدم رعایت حقوق نشر طبق قوانین جمهوری اسلامی ایران
محتوای مستهجن
توهین به قومیتها و محتوای نژادپرستی
توهین به اقیلیتهای مذهبی
اهانت به مقامات سیاسی و مذهبی
اشاعه ی کودک آزاری
سایر موارد

بستن

فرمت کتاب

ebook

زبان

english

تاریخ انتشار

2019

نویسنده

Mingruo Guo

ناشر

Wiley

شابک

9781119256038

20,000 تومان

خرید کتاب مطالعه نمونه درخواست ترجمه کتاب

خرید کتاب Whey Protein Production, Chemistry, Functionality, and Applications

Whey Protein Production, Chemistry, Functionality, and Applications

گزارش تخلف

فرمت کتاب

ebook

زبان

english

تاریخ انتشار

2019

نویسنده

ناشر

شابک

کتاب های مرتبط

Dairy-derived ingredients

Structure of dairy products

Manufacturing Yogurt and Fermented Milks

Dairy Science and Technology

Structure of Dairy Products

Structure of Dairy Products

Advanced Dairy Science and Technology

Milk Processing and Quality Management

Milk

The preparation of dairy products

Novel Dairy Processing Technologies

Milk Proteins

Milk proteins : from expression to food

Dairy Processing