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Science of Marine Functional Ingredients in Food Processing - Shekhar Kadam
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Shekhar Kadam:

Science of Marine Functional Ingredients in Food Processing - Taschenbuch

2014, ISBN: 9783639229264

ID: 658226810

Science and humanities publishing branch, 2005-4-18. paperback. New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Pub Date :2005-4-18 Publisher: Science and Humanities publishing branch book introduces traditional pastry 50-60 years of history. folklore. culture and its production methods . and with beautiful pictures. image. intuitive . suitable for everyday people to learn production. Contents: Author order book first learned how to use kung fu crust pastry making oil skin leather . oil pastry & bakery cake stuffed with plastic double stuffing kneading triangle of round flat oval round chrysanthemum -... Satisfaction guaranteed,or money back., Science and humanities publishing branch, 2005-4-18, Academic Press, 20-06-2014. 1. new. Brand New, Never Used, IN-STOCK, Well Packed. Fast by USPS, FedEx, UPS & DHL from multiple locations including USA, Europe, and Asia. 100% Satisfaction Guaranteed!, Academic Press, 20-06-2014, Zhejiang Publishing United Group. Zhejiang Science and Technology Press. paperback. New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: 2012 Pages: 185 Language: Chinese in Publisher: Zhejiang Publishing United Group. Zhejiang Science and Technology Publishing House the midpoint professional senior textbook: Baking Essentials by well-known chefs - LAI Kwok personal guidance. is designed for cooking beginners. enthusiasts. and families Housewife build a bakery food production Guinness. The book introduces the bread. biscuits. cakes and other baked goods. beautifully produced. so you put it down. and have a... Satisfaction guaranteed,or money back., Zhejiang Publishing United Group. Zhejiang Science and Technology Press, VDM Verlag Dr. Müller. Paperback. New. Paperback. 104 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.Butter is an important dairy product of Pakistan. It is widely used by the bakery, chocolate and confectionary industries and the people used it as spread on bread and in cooking. Presently in Pakistan its production rate is very high but it is not exported due to its poor quality. So, there is a requirement to enhance the quality of butter. Different treatments had been employed to enhance the quality of butter manufactured by the sweet creams. Present work was undertaken to study the effect of 3 treatments of cream fat percentages and 3 different churning temperatures on butter quality. In this study different combinations of different cream fat percentages and different cream feed temperatures had been studied. This work was helpful to develop better quality butter at cottage scale. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN., VDM Verlag Dr. Müller, VDM Verlag Dr. Müller. Paperback. New. Paperback. 112 pages. Dimensions: 8.7in. x 5.9in. x 0.3in.With consumers quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN., VDM Verlag Dr. Müller

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Science of Marine Functional Ingredients in Food Processing: Application in Bakery and Pasta Products - Shekhar Kadam, P. Prabhasankar
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Shekhar Kadam, P. Prabhasankar:

Science of Marine Functional Ingredients in Food Processing: Application in Bakery and Pasta Products - Taschenbuch

ISBN: 3639229266

[SR: 2179666], Taschenbuch, [EAN: 9783639229264], VDM Verlag Dr. Müller, VDM Verlag Dr. Müller, Book, [PU: VDM Verlag Dr. Müller], VDM Verlag Dr. Müller, Science of Marine Functional Ingredients in Food Processing With consumer's quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health bene... Full description, 62852011, Kochen, 62839011, Sport & Aktivitäten, 61180011, Kinderbücher, 54071011, Genres, 52044011, Fremdsprachige Bücher, 69108011, Sozialwissenschaften, 69109011, Anthropologie, 56779011, Archäologie, 69165011, Besondere Gruppen, 69180011, Bibliotheks- & Informationswissenschaften, 69119011, Bräuche & Traditionen, 1321878031, Demographie, 65292011, Diskriminierung & Rassismus, 1321879031, Emigration & Immigration, 69122011, Folklore & Mythologie, 69135011, Forschung, 69123011, Frauen- & Geschlechterforschung, 69129011, Gerontologie, 69178011, Gewalt in der Gesellschaft, 69130011, Humangeographie, 69177011, Kindheitsforschung, 69272011, Linguistik, 69179011, Medienwissenschaften, 1321880031, Methodik, 1321881031, Nachschlagewerke, 69132011, Philanthropie & Wohltätigkeit, 69214011, Philosophie, 69216011, Politikwissenschaften, 64591011, Popkultur, 69133011, Pornographie, 69136011, Sozialarbeit, 69137011, Soziologie, 69176011, Statistik, 69028011, Sachbücher, 54071011, Genres, 52044011, Fremdsprachige Bücher, 65108011, Outdoor, Umwelt & Natur, 65122011, Bodenschätze, 65110011, Erhaltung, 65109011, Fauna, 65134011, Freizeit im Freien, 58615011, Jagen & Fischen, 65138011, Nachschlagewerke, 56341011, Naturführer, 56340011, Naturschriften, 56324011, Pflanzen, 65137011, Reisen, 56369011, Umwelt, 56320011, Vogelbeobachtung, 58557011, Wandern & Zelten, 65120011, Ökologie, 65123011, Ökosysteme, 65139011, Überlebenstraining, 54071011, Genres, 52044011, Fremdsprachige Bücher

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Science of Marine Functional Ingredients in Food Processing: Application in Bakery and Pasta Products - Shekhar Kadam, P. Prabhasankar
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Shekhar Kadam, P. Prabhasankar:
Science of Marine Functional Ingredients in Food Processing: Application in Bakery and Pasta Products - Taschenbuch

ISBN: 3639229266

Paperback, [EAN: 9783639229264], VDM Verlag Dr. Müller, VDM Verlag Dr. Müller, Book, [PU: VDM Verlag Dr. Müller], VDM Verlag Dr. Müller, With consumer?s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students., 2655476011, Children's Cookbooks, 4, Children's Books, 1000, Subjects, 283155, Books, 14494, Food Science, 226680, Agricultural Sciences, 75, Science & Math, 1000, Subjects, 283155, Books

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Science of Marine Functional Ingredients in Food Processing - Shekhar Kadam
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Science of Marine Functional Ingredients in Food Processing - neues Buch

ISBN: 9783639229264

ID: 70bbe355fe84027522d3ee708cb246e3

With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Biologie / Land- & Forstwirtschaft, [PU: VDM Verlag Dr. Müller, Saarbrücken]

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Science of Marine Functional Ingredients in Food Processing - Kadam, Shekhar / Prabhasankar, P.
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Kadam, Shekhar / Prabhasankar, P.:
Science of Marine Functional Ingredients in Food Processing - Taschenbuch

2010, ISBN: 3639229266

Gebundene Ausgabe, ID: 6113139

Application in Bakery and Pasta Products - Buch, gebundene Ausgabe, 112 S., Beilagen: Paperback, Erschienen: 2010 VDM Verlag, [PU: VDM Verlag Dr. Müller, Saarbrücken]

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Details zum Buch
Science of Marine Functional Ingredients in Food Processing
Autor:

Kadam, Shekhar; Prabhasankar, P.

Titel:

Science of Marine Functional Ingredients in Food Processing

ISBN-Nummer:

3639229266

With consumer's quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students.

Detailangaben zum Buch - Science of Marine Functional Ingredients in Food Processing


EAN (ISBN-13): 9783639229264
ISBN (ISBN-10): 3639229266
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2010
Herausgeber: VDM Verlag
112 Seiten
Gewicht: 0,183 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 08.03.2007 21:53:59
Buch zuletzt gefunden am 15.09.2016 22:40:39
ISBN/EAN: 3639229266

ISBN - alternative Schreibweisen:
3-639-22926-6, 978-3-639-22926-4

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