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Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal;
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, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management;
Vergelijkbare producten zoals Protein Byproducts
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well;
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Written by highly respected pioneers in the field, Coordination Chemistry in Protein Cages addresses the assembly of and reactions inside;
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An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and;
Vergelijkbare producten zoals Whey Protein Production, Chemistry, Functionality, and Applications
techniques for soy protein; and soybean proteins applied to microencapsulation as wall materials.;
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A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers;
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The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism;
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relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related;
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Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides;
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core principles of protein structure, activity, and mechanism as understood and applied today. A thorough recasting of Fersht's previous text;
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chemistry as a discipline, it is still essentially an extension of classical protein chemistry, owing much of its maturation to prior contributions;
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theoretical developments.* New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological;
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Computational biology involves the use of techniques including applied mathematics, informatics, statistics, computer science, artificial;
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Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry;
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similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data;
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similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data;
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Published continuously since 1944, the Advances in Protein Chemistry and Structural Biology serial has been a continuous, essential;
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Reflecting the versatility of the author's science and the depth of his experience, Application of Solution Protein Chemistry to;
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of supramolecular chemistry and protein science is to increase interaction and collaboration between chemists and biochemists/structural biologists.This;
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Green chemistry is a work tool that can be applied in different areas such as medicine, materials, polymers, food, organic chemistry, etc;
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Techniques in Protein Chemistry VII, a valuable bench-top reference tool for protein chemists, features the most up-to-date advances;
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, carbohydrates, fibre, protein, vitamins and minerals - in over 800 fresh and processed foods and drinks, from raw vegetables to fast-food take-away;
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This first volume in the new Springer Series on Fluorescence brings together fundamental and applied research from this highly;
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The Advances in Protein Chemistry and Structural Biology series is an essential resource for protein chemists. Each volume brings forth new;
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accumulating data from, many fundamental branches of biology and chemistry. These include catalytic mechanisms, protein structure and function;
Vergelijkbare producten zoals Nitrogen Fixation: Fundamentals and Applications
chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry;
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