top

  Info

  • Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.
Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams
Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams
Pubbl/distr/stampa Cambridge, : Woodhead Pub., 2011
Descrizione fisica 1 online resource (457 p.)
Disciplina 613.282
Altri autori (Persone) PhillipsG. O
WilliamsP. A
Collana Woodhead Publishing series in food science, technology and nutrition
Soggetto topico Food - Protein content
Proteins
Soggetto genere / forma Electronic books.
ISBN 1-61344-797-3
0-85709-363-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Handbook of food proteins; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Introduction to food proteins; 1.1 Introduction; 1.2 Structure of protein; 1.3 Functional properties of proteins; 1.4 Scope of this book; 2 Caseins; 2.1 Introduction; 2.2 Manufacture of casein-based ingredients; 2.3 Structure and properties; 2.4 Uses and applications of casein-based ingredients; 2.5 Interactions with other ingredients; 2.6 Technical data and specifications; 2.7 Regulatory status; 2.8 References; 3 Whey proteins
3.1 Introduction3.2 Manufacture of whey protein ingredients; 3.3 Chemistry of the major whey proteins; 3.4 Technical data; 3.5 Uses and applications of whey protein ingredients; 3.6 Whey protein hydrolysates; 3.7 Regulatory status; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 Acknowledgements; 3.11 References; 4 Meat protein ingredients; 4.1 Introduction; 4.2 Sources of meat protein ingredients; 4.3 Lean tissue protein ingredients; 4.4 Connective tissue protein ingredients; 4.5 Hydrolysates and flavors; 4.6 Blood protein ingredients; 4.7 Future trends
4.8 Acknowledgment4.9 References; 5 Gelatin; 5.1 Introduction; 5.2 Manufacturing gelatin; 5.3 Regulations, technical data and standard quality test methods; 5.4 Chemical composition and physical properties of collagens and gelatins; 5.5 Gelatin derivatives; 5.6 Applications of gelatin; 5.7 Acknowledgements; 5.8 References and sources of further information and advice; 6 Seafood proteins; 6.1 Introduction; 6.2 Chemistry of seafood proteins; 6.3 Seafood proteins as a component of the human diet; 6.4 Comparison of seafood proteins with vegetable and other animal proteins
6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins; 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products; 6.8 Products derived from seafood proteins; 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources; 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins; 6.11 References; 7 Egg proteins; 7.1 Introduction; 7.2 Egg white: chemical composition and structure; 7.3 Manufacture of egg white ingredients
7.4 Functional properties of egg white7.5 Conclusion: egg white; 7.6 Egg yolk: chemical composition and structure; 7.7 Manufacture of egg yolk ingredients and egg yolk separation; 7.8 Functional properties of egg yolk; 7.9 Conclusion: egg yolk; 7.10 Regulatory status: egg proteins as food allergens; 7.11 References; 8 Soy proteins; 8.1 Introduction; 8.2 Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin; 8.3 Soy protein as a food ingredient; 8.4 Improving soy protein functionality; 8.5 Conclusion; 8.6 References; 9 Peas and other legume proteins
9.1 Introduction
Record Nr. UNINA-9910479899803321
Cambridge, : Woodhead Pub., 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams
Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams
Pubbl/distr/stampa Cambridge, : Woodhead Pub., 2011
Descrizione fisica 1 online resource (457 p.)
Disciplina 613.282
Altri autori (Persone) PhillipsG. O
WilliamsP. A
Collana Woodhead Publishing series in food science, technology and nutrition
Soggetto topico Food - Protein content
Proteins
ISBN 1-61344-797-3
0-85709-363-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Handbook of food proteins; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Introduction to food proteins; 1.1 Introduction; 1.2 Structure of protein; 1.3 Functional properties of proteins; 1.4 Scope of this book; 2 Caseins; 2.1 Introduction; 2.2 Manufacture of casein-based ingredients; 2.3 Structure and properties; 2.4 Uses and applications of casein-based ingredients; 2.5 Interactions with other ingredients; 2.6 Technical data and specifications; 2.7 Regulatory status; 2.8 References; 3 Whey proteins
3.1 Introduction3.2 Manufacture of whey protein ingredients; 3.3 Chemistry of the major whey proteins; 3.4 Technical data; 3.5 Uses and applications of whey protein ingredients; 3.6 Whey protein hydrolysates; 3.7 Regulatory status; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 Acknowledgements; 3.11 References; 4 Meat protein ingredients; 4.1 Introduction; 4.2 Sources of meat protein ingredients; 4.3 Lean tissue protein ingredients; 4.4 Connective tissue protein ingredients; 4.5 Hydrolysates and flavors; 4.6 Blood protein ingredients; 4.7 Future trends
4.8 Acknowledgment4.9 References; 5 Gelatin; 5.1 Introduction; 5.2 Manufacturing gelatin; 5.3 Regulations, technical data and standard quality test methods; 5.4 Chemical composition and physical properties of collagens and gelatins; 5.5 Gelatin derivatives; 5.6 Applications of gelatin; 5.7 Acknowledgements; 5.8 References and sources of further information and advice; 6 Seafood proteins; 6.1 Introduction; 6.2 Chemistry of seafood proteins; 6.3 Seafood proteins as a component of the human diet; 6.4 Comparison of seafood proteins with vegetable and other animal proteins
6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins; 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products; 6.8 Products derived from seafood proteins; 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources; 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins; 6.11 References; 7 Egg proteins; 7.1 Introduction; 7.2 Egg white: chemical composition and structure; 7.3 Manufacture of egg white ingredients
7.4 Functional properties of egg white7.5 Conclusion: egg white; 7.6 Egg yolk: chemical composition and structure; 7.7 Manufacture of egg yolk ingredients and egg yolk separation; 7.8 Functional properties of egg yolk; 7.9 Conclusion: egg yolk; 7.10 Regulatory status: egg proteins as food allergens; 7.11 References; 8 Soy proteins; 8.1 Introduction; 8.2 Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin; 8.3 Soy protein as a food ingredient; 8.4 Improving soy protein functionality; 8.5 Conclusion; 8.6 References; 9 Peas and other legume proteins
9.1 Introduction
Record Nr. UNINA-9910789725503321
Cambridge, : Woodhead Pub., 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of food proteins / / edited by G.O. Phillips and P.A. Williams
Handbook of food proteins / / edited by G.O. Phillips and P.A. Williams
Edizione [1st ed.]
Pubbl/distr/stampa Cambridge, : Woodhead Pub., 2011
Descrizione fisica 1 online resource (457 p.)
Disciplina 664.0015726
Altri autori (Persone) PhillipsG. O
WilliamsP. A
Collana Woodhead Publishing series in food science, technology and nutrition
Soggetto topico Food - Protein content
Proteins
ISBN 1-61344-797-3
0-85709-363-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Handbook of food proteins; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Introduction to food proteins; 1.1 Introduction; 1.2 Structure of protein; 1.3 Functional properties of proteins; 1.4 Scope of this book; 2 Caseins; 2.1 Introduction; 2.2 Manufacture of casein-based ingredients; 2.3 Structure and properties; 2.4 Uses and applications of casein-based ingredients; 2.5 Interactions with other ingredients; 2.6 Technical data and specifications; 2.7 Regulatory status; 2.8 References; 3 Whey proteins
3.1 Introduction3.2 Manufacture of whey protein ingredients; 3.3 Chemistry of the major whey proteins; 3.4 Technical data; 3.5 Uses and applications of whey protein ingredients; 3.6 Whey protein hydrolysates; 3.7 Regulatory status; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 Acknowledgements; 3.11 References; 4 Meat protein ingredients; 4.1 Introduction; 4.2 Sources of meat protein ingredients; 4.3 Lean tissue protein ingredients; 4.4 Connective tissue protein ingredients; 4.5 Hydrolysates and flavors; 4.6 Blood protein ingredients; 4.7 Future trends
4.8 Acknowledgment4.9 References; 5 Gelatin; 5.1 Introduction; 5.2 Manufacturing gelatin; 5.3 Regulations, technical data and standard quality test methods; 5.4 Chemical composition and physical properties of collagens and gelatins; 5.5 Gelatin derivatives; 5.6 Applications of gelatin; 5.7 Acknowledgements; 5.8 References and sources of further information and advice; 6 Seafood proteins; 6.1 Introduction; 6.2 Chemistry of seafood proteins; 6.3 Seafood proteins as a component of the human diet; 6.4 Comparison of seafood proteins with vegetable and other animal proteins
6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins; 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products; 6.8 Products derived from seafood proteins; 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources; 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins; 6.11 References; 7 Egg proteins; 7.1 Introduction; 7.2 Egg white: chemical composition and structure; 7.3 Manufacture of egg white ingredients
7.4 Functional properties of egg white7.5 Conclusion: egg white; 7.6 Egg yolk: chemical composition and structure; 7.7 Manufacture of egg yolk ingredients and egg yolk separation; 7.8 Functional properties of egg yolk; 7.9 Conclusion: egg yolk; 7.10 Regulatory status: egg proteins as food allergens; 7.11 References; 8 Soy proteins; 8.1 Introduction; 8.2 Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin; 8.3 Soy protein as a food ingredient; 8.4 Improving soy protein functionality; 8.5 Conclusion; 8.6 References; 9 Peas and other legume proteins
9.1 Introduction
Record Nr. UNINA-9910814231603321
Cambridge, : Woodhead Pub., 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Edizione [2nd ed.]
Pubbl/distr/stampa Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Descrizione fisica 1 online resource (949 p.)
Disciplina 664/.06
Altri autori (Persone) PhillipsG. O
WilliamsP. A
Collana Woodhead Publishing Series in Food Science, Technology and Nutrition
Soggetto topico Hydrocolloids
Food additives
Soggetto genere / forma Electronic books.
ISBN 1-61583-113-4
1-84569-587-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Handbook of hydrocolloids; Copyright; Contents; Contributor contact details; Preface; 1 Introduction to food hydrocolloids; 1.1 Introduction; 1.2 Regulatory aspects; 1.3 Thickening characteristics; 1.4 Viscoelasticity and gelation; 1.5 Synergistic combinations; 1.6 Hydrocolloid fibres; 1.7 Future trends; 1.8 Bibliography; 2 Hydrocolloids and emulsion stability; 2.1 Introduction; 2.2 Principles of emulsion stability; 2.3 Effect of non-adsorbing hydrocolloids on emulsion stability; 2.4 Effect of adsorbing hydrocolloids on emulsion stability; 2.5 Summary; 2.6 References
3 The health aspects of hydrocolloids3.1 Introduction; 3.2 Hydrocolloids and non-digestible carbohydrates in food; 3.3 Effects on metabolism and health; 3.4 Clinical nutrition; 3.5 Future trends; 3.6 References; 4 Agar; 4.1 Introduction; 4.2 Agar manufacture; 4.3 Chemical structure of agar; 4.4 Agar gelation; 4.5 Agar applications; 4.6 Future trends; 4.7 References; 5 Starch; 5.1 Introduction; 5.2 Manufacture; 5.3 Structure; 5.4 Modifications; 5.5 Technical data; 5.6 Uses and applications; 5.7 Regulatory status: European label declarations; 5.8 References; 6 Gelatin; 6.1 Introduction
6.2 Manufacturing gelatin6.3 Regulations, technical data and standard quality test methods; 6.4 Chemical composition and physical properties of collagens and gelatins; 6.5 Gelatin derivatives; 6.6 Applications of gelatin; 6.7 Acknowledgements; 6.8 References and further reading; 7 Carrageenan and furcellaran; 7.1 Introduction; 7.2 Manufacture; 7.3 Regulatory status; 7.4 Structure; 7.5 Physical properties; 7.6 Food applications; 7.7 Conclusion; 7.8 Glossary; 7.9 References; 8 Xanthan gum; 8.1 Introduction; 8.2 Manufacture; 8.3 Structure; 8.4 Technical data; 8.5 Applications in food products
8.6 Regulatory status8.7 Future trends; 8.8 Sources of further information and advice; 8.9 References; 9 Gellan gum; 9.1 Introduction; 9.2 Manufacture; 9.3 Structure; 9.4 Technical data; 9.5 Uses and applications; 9.6 Regulatory status; 9.7 Future trends; 9.8 Sources of further information and advice; 9.9 References; 10 Galactomannans; 10.1 Introduction; 10.2 Raw materials and structure; 10.3 Manufacture; 10.4 Technical data; 10.5 Uses and applications; 10.6 Regulatory status; 10.7 Future trends; 10.8 References; 11 Gum arabic; 11.1 Introduction; 11.2 Supply and market trends
11.3 Manufacture11.4 Regulatory aspects; 11.5 Structure; 11.6 Properties; 11.7 Applications; 11.8 References; 12 Pectins; 12.1 Introduction; 12.2 Manufacture; 12.3 The chemical nature of pectin; 12.4 Commercial pectin: properties and function; 12.5 Nutritional and health aspects; 12.6 Uses and applications; 12.7 Legal status; 12.8 References; 13 Milk proteins; 13.1 Introduction; 13.2 The milk protein system; 13.3 Production of milk protein products; 13.4 Functional properties of milk protein products; 13.5 Biological activity of milk protein products; 13.6 Food uses of milk protein products
13.7 Future trends
Record Nr. UNINA-9910480747103321
Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Edizione [2nd ed.]
Pubbl/distr/stampa Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Descrizione fisica 1 online resource (949 p.)
Disciplina 664/.06
Altri autori (Persone) PhillipsG. O
WilliamsP. A
Collana Woodhead Publishing Series in Food Science, Technology and Nutrition
Soggetto topico Hydrocolloids
Food additives
ISBN 1-61583-113-4
1-84569-587-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Handbook of hydrocolloids; Copyright; Contents; Contributor contact details; Preface; 1 Introduction to food hydrocolloids; 1.1 Introduction; 1.2 Regulatory aspects; 1.3 Thickening characteristics; 1.4 Viscoelasticity and gelation; 1.5 Synergistic combinations; 1.6 Hydrocolloid fibres; 1.7 Future trends; 1.8 Bibliography; 2 Hydrocolloids and emulsion stability; 2.1 Introduction; 2.2 Principles of emulsion stability; 2.3 Effect of non-adsorbing hydrocolloids on emulsion stability; 2.4 Effect of adsorbing hydrocolloids on emulsion stability; 2.5 Summary; 2.6 References
3 The health aspects of hydrocolloids3.1 Introduction; 3.2 Hydrocolloids and non-digestible carbohydrates in food; 3.3 Effects on metabolism and health; 3.4 Clinical nutrition; 3.5 Future trends; 3.6 References; 4 Agar; 4.1 Introduction; 4.2 Agar manufacture; 4.3 Chemical structure of agar; 4.4 Agar gelation; 4.5 Agar applications; 4.6 Future trends; 4.7 References; 5 Starch; 5.1 Introduction; 5.2 Manufacture; 5.3 Structure; 5.4 Modifications; 5.5 Technical data; 5.6 Uses and applications; 5.7 Regulatory status: European label declarations; 5.8 References; 6 Gelatin; 6.1 Introduction
6.2 Manufacturing gelatin6.3 Regulations, technical data and standard quality test methods; 6.4 Chemical composition and physical properties of collagens and gelatins; 6.5 Gelatin derivatives; 6.6 Applications of gelatin; 6.7 Acknowledgements; 6.8 References and further reading; 7 Carrageenan and furcellaran; 7.1 Introduction; 7.2 Manufacture; 7.3 Regulatory status; 7.4 Structure; 7.5 Physical properties; 7.6 Food applications; 7.7 Conclusion; 7.8 Glossary; 7.9 References; 8 Xanthan gum; 8.1 Introduction; 8.2 Manufacture; 8.3 Structure; 8.4 Technical data; 8.5 Applications in food products
8.6 Regulatory status8.7 Future trends; 8.8 Sources of further information and advice; 8.9 References; 9 Gellan gum; 9.1 Introduction; 9.2 Manufacture; 9.3 Structure; 9.4 Technical data; 9.5 Uses and applications; 9.6 Regulatory status; 9.7 Future trends; 9.8 Sources of further information and advice; 9.9 References; 10 Galactomannans; 10.1 Introduction; 10.2 Raw materials and structure; 10.3 Manufacture; 10.4 Technical data; 10.5 Uses and applications; 10.6 Regulatory status; 10.7 Future trends; 10.8 References; 11 Gum arabic; 11.1 Introduction; 11.2 Supply and market trends
11.3 Manufacture11.4 Regulatory aspects; 11.5 Structure; 11.6 Properties; 11.7 Applications; 11.8 References; 12 Pectins; 12.1 Introduction; 12.2 Manufacture; 12.3 The chemical nature of pectin; 12.4 Commercial pectin: properties and function; 12.5 Nutritional and health aspects; 12.6 Uses and applications; 12.7 Legal status; 12.8 References; 13 Milk proteins; 13.1 Introduction; 13.2 The milk protein system; 13.3 Production of milk protein products; 13.4 Functional properties of milk protein products; 13.5 Biological activity of milk protein products; 13.6 Food uses of milk protein products
13.7 Future trends
Record Nr. UNINA-9910780711203321
Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Handbook of hydrocolloids / / edited by G. O. Phillips, P. A. Williams
Edizione [2nd ed.]
Pubbl/distr/stampa Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Descrizione fisica 1 online resource (949 p.)
Disciplina 664/.06
Altri autori (Persone) PhillipsG. O
WilliamsP. A
Collana Woodhead Publishing Series in Food Science, Technology and Nutrition
Soggetto topico Hydrocolloids
Food additives
ISBN 1-61583-113-4
1-84569-587-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Handbook of hydrocolloids; Copyright; Contents; Contributor contact details; Preface; 1 Introduction to food hydrocolloids; 1.1 Introduction; 1.2 Regulatory aspects; 1.3 Thickening characteristics; 1.4 Viscoelasticity and gelation; 1.5 Synergistic combinations; 1.6 Hydrocolloid fibres; 1.7 Future trends; 1.8 Bibliography; 2 Hydrocolloids and emulsion stability; 2.1 Introduction; 2.2 Principles of emulsion stability; 2.3 Effect of non-adsorbing hydrocolloids on emulsion stability; 2.4 Effect of adsorbing hydrocolloids on emulsion stability; 2.5 Summary; 2.6 References
3 The health aspects of hydrocolloids3.1 Introduction; 3.2 Hydrocolloids and non-digestible carbohydrates in food; 3.3 Effects on metabolism and health; 3.4 Clinical nutrition; 3.5 Future trends; 3.6 References; 4 Agar; 4.1 Introduction; 4.2 Agar manufacture; 4.3 Chemical structure of agar; 4.4 Agar gelation; 4.5 Agar applications; 4.6 Future trends; 4.7 References; 5 Starch; 5.1 Introduction; 5.2 Manufacture; 5.3 Structure; 5.4 Modifications; 5.5 Technical data; 5.6 Uses and applications; 5.7 Regulatory status: European label declarations; 5.8 References; 6 Gelatin; 6.1 Introduction
6.2 Manufacturing gelatin6.3 Regulations, technical data and standard quality test methods; 6.4 Chemical composition and physical properties of collagens and gelatins; 6.5 Gelatin derivatives; 6.6 Applications of gelatin; 6.7 Acknowledgements; 6.8 References and further reading; 7 Carrageenan and furcellaran; 7.1 Introduction; 7.2 Manufacture; 7.3 Regulatory status; 7.4 Structure; 7.5 Physical properties; 7.6 Food applications; 7.7 Conclusion; 7.8 Glossary; 7.9 References; 8 Xanthan gum; 8.1 Introduction; 8.2 Manufacture; 8.3 Structure; 8.4 Technical data; 8.5 Applications in food products
8.6 Regulatory status8.7 Future trends; 8.8 Sources of further information and advice; 8.9 References; 9 Gellan gum; 9.1 Introduction; 9.2 Manufacture; 9.3 Structure; 9.4 Technical data; 9.5 Uses and applications; 9.6 Regulatory status; 9.7 Future trends; 9.8 Sources of further information and advice; 9.9 References; 10 Galactomannans; 10.1 Introduction; 10.2 Raw materials and structure; 10.3 Manufacture; 10.4 Technical data; 10.5 Uses and applications; 10.6 Regulatory status; 10.7 Future trends; 10.8 References; 11 Gum arabic; 11.1 Introduction; 11.2 Supply and market trends
11.3 Manufacture11.4 Regulatory aspects; 11.5 Structure; 11.6 Properties; 11.7 Applications; 11.8 References; 12 Pectins; 12.1 Introduction; 12.2 Manufacture; 12.3 The chemical nature of pectin; 12.4 Commercial pectin: properties and function; 12.5 Nutritional and health aspects; 12.6 Uses and applications; 12.7 Legal status; 12.8 References; 13 Milk proteins; 13.1 Introduction; 13.2 The milk protein system; 13.3 Production of milk protein products; 13.4 Functional properties of milk protein products; 13.5 Biological activity of milk protein products; 13.6 Food uses of milk protein products
13.7 Future trends
Record Nr. UNINA-9910818759203321
Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Symposium on Optical Fiber Measurements, 2002 : technical digest : digest of a symposium
Symposium on Optical Fiber Measurements, 2002 : technical digest : digest of a symposium
Autore Williams P. A (Paul Andrew), <1965->
Pubbl/distr/stampa [Place of publication not identified], : For sale by the Supt of Docs U S G P O, 2004
Descrizione fisica 1 online resource
Disciplina 621.36/920287
602/.18 s
Collana NIST special publication Symposium on Optical Fiber Measurements, 2002
Soggetto topico Optical fibers - Measurement
Physics
Physical Sciences & Mathematics
Weights & Measures
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNISA-996206249103316
Williams P. A (Paul Andrew), <1965->  
[Place of publication not identified], : For sale by the Supt of Docs U S G P O, 2004
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Symposium on Optical Fiber Measurements, 2002 : technical digest : digest of a symposium
Symposium on Optical Fiber Measurements, 2002 : technical digest : digest of a symposium
Autore Williams P. A (Paul Andrew), <1965->
Pubbl/distr/stampa [Place of publication not identified], : For sale by the Supt of Docs U S G P O, 2004
Descrizione fisica 1 online resource
Disciplina 621.36/920287
602/.18 s
Collana NIST special publication Symposium on Optical Fiber Measurements, 2002
Soggetto topico Optical fibers - Measurement
Physics
Physical Sciences & Mathematics
Weights & Measures
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910714155103321
Williams P. A (Paul Andrew), <1965->  
[Place of publication not identified], : For sale by the Supt of Docs U S G P O, 2004
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui