9781032439921 - novel plant protein processing (18 résultats)
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Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Ahmad Wani, Sajad (EDT); Fayaz, Shemilah (EDT)
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Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Ahmad Wani, Sajad (EDT); Fayaz, Shemilah (EDT)
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Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Ahmad Wani, Sajad (EDT); Fayaz, Shemilah (EDT)
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Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
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Vendeur : California Books, Miami, FL, Etats-UnisCalifornia Books
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Vendeur : Majestic Books, Hounslow, Royaume-UniMajestic Books
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Vendeur : PBShop.store US, Wood Dale, IL, Etats-UnisPBShop.store US
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Novel Plant Protein Processing : Developing the Foods of the Future
Khan, Zakir Showkat (EDT); Ahmad Wani, Sajad (EDT); Fayaz, Shemilah (EDT)
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Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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EUR 91,24
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Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-UniTHE SAINT BOOKSTORE
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Paperback / softback. Etat : New. New copy - Usually dispatched within 4 working days.
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Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-UniPBShop.store UK
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.
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Vendeur : Books Puddle, New York, NY, Etats-UnisBooks Puddle
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EUR 112,95
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Vendeur : Biblios, frankfurt am main, HESSE, AllemagneBiblios
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EUR 113,43
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Novel Plant Protein Processing: Developing the Foods of the Future
Khan, Zakir Showkat (Editor)/ Ahmad Wani, Sajad (Editor)/ Fayaz, Shemilah (Editor)
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Vendeur : Revaluation Books, Exeter, Royaume-UniRevaluation Books
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EUR 137,24
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Paperback. Etat : Brand New. 308 pages. 10.00x7.00x10.00 inches. In Stock.
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Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-UnisGrand Eagle Retail
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EUR 111,18
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Paperback. Etat : new. Paperback. Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to pos…sess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily. This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-UniTHE SAINT BOOKSTORE
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Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days 526.
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Vendeur : CitiRetail, Stevenage, Royaume-UniCitiRetail
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EUR 113,60
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Paperback. Etat : new. Paperback. Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to pos…sess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily. This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Vendeur : AussieBookSeller, Truganina, VIC, AustralieAussieBookSeller
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EUR 134,05
EUR 32,02 expéditionExpédition depuis Australie vers Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : new. Paperback. Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to pos…sess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily. This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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EUR 125,49
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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.
