0
Your cart

Your cart is empty

Browse All Departments
  • All Departments
Price
  • R1,000 - R2,500 (1)
  • R2,500 - R5,000 (2)
  • -
Status
Brand

Showing 1 - 3 of 3 matches in All Departments

New and Developing Sources of Food Proteins (Hardcover, 1994 ed.): B.J.F. Hudson New and Developing Sources of Food Proteins (Hardcover, 1994 ed.)
B.J.F. Hudson
R4,572 Discovery Miles 45 720 Ships in 10 - 15 working days

The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included in 'Developments in Food Proteins'. One of them, algae, appeared both in Volume 1 and in an up-dated form in Volume 7. It is therefore not included here. Others, such as yeasts and bacteria, have not yet increased in practical importance as potential food components beyond the long-term promise already evident at that time. However, leaf protein, as described in the present Chapter 10, has moved from the original rather crude concept to a much more sophisticated product in the form of Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to be potentially of real food value. 'Developing' sources of food protein are those sources that have always been basic items in human diets."

Biochemistry of food proteins (Paperback, Softcover reprint of the original 1st ed. 1992): B.J.F. Hudson Biochemistry of food proteins (Paperback, Softcover reprint of the original 1st ed. 1992)
B.J.F. Hudson
R1,540 Discovery Miles 15 400 Ships in 10 - 15 working days

Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.

New and Developing Sources of Food Proteins (Paperback, Softcover reprint of the original 1st ed. 1994): B.J.F. Hudson New and Developing Sources of Food Proteins (Paperback, Softcover reprint of the original 1st ed. 1994)
B.J.F. Hudson
R4,376 Discovery Miles 43 760 Ships in 10 - 15 working days

The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included in 'Developments in Food Proteins'. One of them, algae, appeared both in Volume 1 and in an up-dated form in Volume 7. It is therefore not included here. Others, such as yeasts and bacteria, have not yet increased in practical importance as potential food components beyond the long-term promise already evident at that time. However, leaf protein, as described in the present Chapter 10, has moved from the original rather crude concept to a much more sophisticated product in the form of Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to be potentially of real food value. 'Developing' sources of food protein are those sources that have always been basic items in human diets."

Free Delivery
Pinterest Twitter Facebook Google+
You may like...
Light Through The Bars - Understanding…
Babychan Arackathara Paperback R30 R28 Discovery Miles 280
Alpine Essentials - Skills and…
Roger Wild, Jon Garside Digital R470 R424 Discovery Miles 4 240
This Is Why
Paramore CD R417 Discovery Miles 4 170
Sony NEW Playstation Dualshock 4 v2…
 (3)
R1,879 R1,631 Discovery Miles 16 310
Parker Jotter Ballpoint Pen & Pencil Set…
 (1)
R932 Discovery Miles 9 320
Loot
Nadine Gordimer Paperback  (2)
R391 R362 Discovery Miles 3 620
JCB S.W.A.T Soft Toe Tactical Boot…
R1,909 Discovery Miles 19 090
Vital BabyŽ Nurture Microwave…
R167 R130 Discovery Miles 1 300
Fly Repellent ShooAway (White)(3 Pack)
R1,047 R837 Discovery Miles 8 370
Being There - Backstories From The…
Tony Leon Paperback R350 R312 Discovery Miles 3 120

 

Partners