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Książka Plant-based Proteins Yonghui Li

Plant-based Proteins

Production, Physicochemical, Functional, and Sensory Properties

Autor: Yonghui Li
Język: Angielski
Oprawa: Twarda
Wydawca: Springer, Berlin
Dostępność: Dostępna u dostawcy
Wysyłamy za 10-13 dni
1 038.10 zł
This volumes provides a comprehensive guide to the research and development of plant-based proteins....

Informacje o książce

Autor
Yonghui Li
Język
Angielski
Oprawa
Książka - Twarda
Data wydania
2024
strony
618
EAN
9781071642719
Enbook ID
46581470
Wydawca
Springer, Berlin
Waga
999
Wymiary
178 x 254

Pełny opis

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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