Meklēšanas rezultāts - E-Grāmatas

1. E-grāmata: Basic Protocols in Predictive Microbiology Softwares [e-book]
Fernando Pérez-Rodrķguez, Antonio Valero, Araceli Bolivar
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 06-Feb-2025, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071641125)
This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application. Chapters will guide readers through tool features and functionalities, and specific case studies. Wri... Lasīt vairāk

Basic Protocols in Predictive Microbiology Softwares

2. E-grāmata: Basic Protocols in Predictive Microbiology Softwares [e-book]
Fernando Pérez-Rodrķguez, Antonio Valero, Araceli Bolivar
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 06-Feb-2025, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071641125)
This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application. Chapters will guide readers through tool features and functionalities, and specific case studies. Wri... Lasīt vairāk

3. E-grāmata: Characterization of Molecular Interactions [e-book]
Ana Clarissa dos Santos Pires, Luis Henrique Mendes da Silva
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 24-Jan-2025, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071642948)
This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science. Chapters detail spectroscop... Lasīt vairāk

Characterization of Molecular Interactions

4. E-grāmata: Characterization of Molecular Interactions [e-book]
Ana Clarissa dos Santos Pires, Luis Henrique Mendes da Silva
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 24-Jan-2025, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071642948)
This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science. Chapters detail spectroscop... Lasīt vairāk

5. E-grāmata: Fortified Foods [e-book]
Tanmay Sarkar
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 27-Dec-2024, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071643464)
This volume details the newest breakthroughs that are changing how researchers think about fortified foods. Chapters guide readers through nanoemulsions, liposome encapsulation, cutting-edge extrusion processes, and genetic tweaks. Subsequent chapter... Lasīt vairāk

6. E-grāmata: Fortified Foods [e-book]
Tanmay Sarkar
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 27-Dec-2024, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071643464)
This volume details the newest breakthroughs that are changing how researchers think about fortified foods. Chapters guide readers through nanoemulsions, liposome encapsulation, cutting-edge extrusion processes, and genetic tweaks. Subsequent chapter... Lasīt vairāk

7. E-grāmata: Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties [e-book]
Yonghui Li
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 13-Dec-2024, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071642726)
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... Lasīt vairāk

Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties

8. E-grāmata: Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties [e-book]
Yonghui Li
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 13-Dec-2024, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071642726)
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... Lasīt vairāk

9. E-grāmata: Plant Microbiome Engineering [e-book]
Dhanasekaran Dharumadurai, A. Sankara Narayanan
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 11-Dec-2024, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071641804)
This volume provides lab-oriented protocols to deal the various plant microbiome engineering approaches in a lucid and simple manner. Chapters are divided into four section detailing plant associated microbiomes, single cell genomics, whole com... Lasīt vairāk

10. E-grāmata: Plant Microbiome Engineering [e-book]
Dhanasekaran Dharumadurai, A. Sankara Narayanan
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 11-Dec-2024, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071641804)
This volume provides lab-oriented protocols to deal the various plant microbiome engineering approaches in a lucid and simple manner. Chapters are divided into four section detailing plant associated microbiomes, single cell genomics, whole com... Lasīt vairāk

11. E-grāmata: Basic Protocols in Encapsulation of Food Ingredients [e-book]
Andrea Gomez-Zavaglia
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 15-Nov-2024, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071641484)
This second volume, details circular economy, innovative materials and techniques, and Omics techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guida... Lasīt vairāk

Basic Protocols in Encapsulation of Food Ingredients

12. E-grāmata: Basic Protocols in Encapsulation of Food Ingredients [e-book]
Andrea Gomez-Zavaglia
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 15-Nov-2024, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071641484)
This second volume, details circular economy, innovative materials and techniques, and Omics techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guida... Lasīt vairāk

13. E-grāmata: Dairy Foods Processing [e-book]
Adriano Gomes da Cruz, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 06-Nov-2024, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071641446)
This volume aims to introduce the broad field of protocols that can be used for dairy foods and beverages production. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the res... Lasīt vairāk

14. E-grāmata: Dairy Foods Processing [e-book]
Adriano Gomes da Cruz, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 06-Nov-2024, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071641446)
This volume aims to introduce the broad field of protocols that can be used for dairy foods and beverages production. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the res... Lasīt vairāk

15. E-grāmata: Proteomics Applied to Foods [e-book]
Pasquale Ferranti
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 02-Oct-2024, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071640753)
This volume illustrates advanced methods on proteomic procedures in food science and nutrition. Chapters offer a comprehensive view of food proteomics applications, detailing modern instruments and methods of proteomics, impact of protein compo... Lasīt vairāk

16. E-grāmata: Proteomics Applied to Foods [e-book]
Pasquale Ferranti
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 02-Oct-2024, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071640753)
This volume illustrates advanced methods on proteomic procedures in food science and nutrition. Chapters offer a comprehensive view of food proteomics applications, detailing modern instruments and methods of proteomics, impact of protein compo... Lasīt vairāk

17. E-grāmata: Multidimensional Characterization of Dietary Lipids [e-book]
Christelle Lopez, Claude Genot, Alain Riaublanc
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 24-Jul-2024, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071637586)
This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composit... Lasīt vairāk

Multidimensional Characterization of Dietary Lipids

18. E-grāmata: Multidimensional Characterization of Dietary Lipids [e-book]
Christelle Lopez, Claude Genot, Alain Riaublanc
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 24-Jul-2024, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071637586)
This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composit... Lasīt vairāk

19. E-grāmata: Extraction, Characterization, and Functional Assessment of Bioactive Compounds [e-book]
Marķa Figueiredo Gonzįlez, Patricia Reboredo Rodrķguez, Elena Martķnez Carballo
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 13-Jul-2024, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071639429)
This volume details methods and procedures on extraction, characterization, and functional assessment of bioactive compounds. Chapters guide readers through bioactive compounds, development, testing and characterization of phenolic compounds, and oth... Lasīt vairāk

Extraction, Characterization, and Functional Assessment of Bioactive Compounds

20. E-grāmata: Extraction, Characterization, and Functional Assessment of Bioactive Compounds [e-book]
Marķa Figueiredo Gonzįlez, Patricia Reboredo Rodrķguez, Elena Martķnez Carballo
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 13-Jul-2024, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071639429)
This volume details methods and procedures on extraction, characterization, and functional assessment of bioactive compounds. Chapters guide readers through bioactive compounds, development, testing and characterization of phenolic compounds, and oth... Lasīt vairāk

E-grāmatas angļu valodā

1. E-grāmata: Basic Protocols in Predictive Microbiology Softwares [e-book]

2. E-grāmata: Basic Protocols in Predictive Microbiology Softwares [e-book]

3. E-grāmata: Characterization of Molecular Interactions [e-book]

4. E-grāmata: Characterization of Molecular Interactions [e-book]

5. E-grāmata: Fortified Foods [e-book]

6. E-grāmata: Fortified Foods [e-book]

7. E-grāmata: Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties [e-book]

8. E-grāmata: Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties [e-book]

9. E-grāmata: Plant Microbiome Engineering [e-book]

10. E-grāmata: Plant Microbiome Engineering [e-book]

11. E-grāmata: Basic Protocols in Encapsulation of Food Ingredients [e-book]

12. E-grāmata: Basic Protocols in Encapsulation of Food Ingredients [e-book]

13. E-grāmata: Dairy Foods Processing [e-book]

14. E-grāmata: Dairy Foods Processing [e-book]

15. E-grāmata: Proteomics Applied to Foods [e-book]

16. E-grāmata: Proteomics Applied to Foods [e-book]

17. E-grāmata: Multidimensional Characterization of Dietary Lipids [e-book]

18. E-grāmata: Multidimensional Characterization of Dietary Lipids [e-book]

19. E-grāmata: Extraction, Characterization, and Functional Assessment of Bioactive Compounds [e-book]

20. E-grāmata: Extraction, Characterization, and Functional Assessment of Bioactive Compounds [e-book]

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