- We will send in 10–14 business days.
/images/books/2819687/9780128166956.jpg)
- Publisher: Academic Press
- ISBN-10: 0128166959
- ISBN-13: 9780128166956
- Format: 19.1 x 23.5 x 1.9 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Proteins: Sustainable Source, Processing and Applications (e-book) (used book) | bookbook.eu
Reviews
Description
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products.
This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 18d.20:37:02
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Academic Press
- ISBN-10: 0128166959
- ISBN-13: 9780128166956
- Format: 19.1 x 23.5 x 1.9 cm, softcover
- Language: English English
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products.
This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.
Reviews