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Kniha Plant-based Proteins Yonghui Li

Plant-based Proteins

Production, Physicochemical, Functional, and Sensory Properties

Autor: Yonghui Li
Jazyk: Angličtina
Vazba: Pevná
Vydavatel: Springer, Berlin
Dostupnost: Skladem u dodavatele
Odesíláme za 10-18 dnů
5 860 Kč
This volumes provides a comprehensive guide to the research and development of plant-based proteins....

Informace o knize

Autor
Yonghui Li
Jazyk
Angličtina
Vazba
Kniha - Pevná
Vydáno
2024
Stránek
618
EAN
9781071642719
Enbook ID
46581470
Vydavatel
Springer, Berlin
Hmotnost
999
Rozměry
178 x 254

Kompletní popis

This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Plant-based Proteins: Production, Physicochemical, Functional, and Sensory Properties aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field.

 

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