Wyniki wyszukiwania:
wyszukanych pozycji: 11
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Nutritional and Toxicological Consequences of Food Processing
ISBN: 9781489926289 / Angielski / Miękka / 2013 / 542 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular...
A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and t...
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cena:
803,21 |
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Protein Crosslinking: Biochemical and Molecular Aspects
ISBN: 9781468432848 / Angielski / Miękka / 2012 / 760 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) The word crosslinking implies durable combination of (usually large) distinct elements at specific places to create a new entity that has different properties as a result of the union. In the case of proteins, such crosslinking often results in important changes in chemical, functional, nutritional, and biomedical properties, besides physical properties simply related to molecular size and shape. (Nucleic acids, carbohydrates, and other biopolymers are correspondingly affected.) Since proteins are ubiquitous, the consequences of their crosslinking are widespread and often profound. Scientists...
The word crosslinking implies durable combination of (usually large) distinct elements at specific places to create a new entity that has different pr...
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cena:
200,77 |
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Nutritional Improvement of Food and Feed Proteins
ISBN: 9781468433685 / Angielski / Miękka / 2012 / 882 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio- logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and...
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio- logical availabil...
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cena:
401,58 |
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Protein-Metal Interactions
ISBN: 9781468409451 / Angielski / Miękka / 2012 / 692 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) Metal ions and proteins are ubiquitous. Therefore, not surprisingly, new protein-metal interactions continue to be dis- covered, and their importance is increasingly recognized in both physical and life sciences. Because the subject matter is so broad and affects so many disciplines, in organizing this Symposium, I sought participation of speakers with the broadest possible range of interests. Twenty-two accepted my invitation. To supplement the verbal presentations, the Proceedings include five closely re- lated invited contributions. The ideas expressed are those of the various authors and...
Metal ions and proteins are ubiquitous. Therefore, not surprisingly, new protein-metal interactions continue to be dis- covered, and their importance ...
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cena:
401,58 |
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Protein Crosslinking: Nutritional and Medical Consequences
ISBN: 9781475791150 / Angielski / Miękka / 2013 / 740 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) The word crosslinking implies durable combination of usually large, distinct elements at specific places to create a new entity that has different properties as a result of the union. In the case of proteins, such crosslinking often results in important changes in chemical, physical, functional, nutritional, and biome- dical properties, besides physical properties simply related to molecular size and shape. (Nucleic acids, carbohydrates glyco- proteins, and other biopolymers are correspondingly affected.) Since proteins are ubiquitous, the consequences of their crosslin- king are widespread...
The word crosslinking implies durable combination of usually large, distinct elements at specific places to create a new entity that has different pro...
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cena:
401,58 |
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Chemistry and Safety of Acrylamide in Food
ISBN: 9781441936721 / Angielski / Miękka / 2011 / 466 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented... Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this co... |
cena:
803,21 |
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Absorption and Utilization of Amino Acids: Volume I
ISBN: 9781138596672 / Angielski / Twarda / 2018 / 274 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) Containing 45 papers written by outstanding international authors from 14 countries, this three-volume compendium brings together the elements needed to understand the factors which influence the utilization of amino acids. The wide-ranging topics include descriptions of metabolic pathways and mechanisms of the biological utilization of amino acids, as well as factors that influence amino acid bioavailability in enteral and parenteral nutrition. The use of amino acids to improve the quality and safety of the diet is presented. Also discussed are amino acid precursors of biogenic amines and...
Containing 45 papers written by outstanding international authors from 14 countries, this three-volume compendium brings together the elements needed ...
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cena:
1066,53 |
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Absorption and Utilization of Amino Acids: Volume III
ISBN: 9781315890340 / Angielski / Twarda / 2018 / 336 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) Containing 45 papers written by outstanding international authors from 14 countries, this three-volume compendium brings together the elements needed to understand the factors which influence the utilization of amino acids. The wide-ranging topics include descriptions of metabolic pathways and mechanisms of the biological utilization of amino acids, as well as factors that influence amino acid bioavailability in enteral and parenteral nutrition. The use of amino acids to improve the quality and safety of the diet is presented. Also discussed are amino acid precursors of biogenic amines and...
Containing 45 papers written by outstanding international authors from 14 countries, this three-volume compendium brings together the elements needed ...
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cena:
1066,53 |
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Nutritional and Toxicological Consequences of Food Processing
ISBN: 9780306438912 / Angielski / Twarda / 1991 / 542 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular...
A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and t...
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cena:
803,21 |
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Absorption and Utilization of Amino Acids: Volume II
ISBN: 9781315890333 / Angielski / Twarda / 2018 / 314 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) Containing 45 papers written by outstanding international authors from 14 countries, this three-volume compendium brings together the elements needed to understand the factors which influence the utilization of amino acids. The wide-ranging topics include descriptions of metabolic pathways and mechanisms of the biological utilization of amino acids, as well as factors that influence amino acid bioavailability in enteral and parenteral nutrition. The use of amino acids to improve the quality and safety of the diet is presented. Also discussed are amino acid precursors of biogenic amines and...
Containing 45 papers written by outstanding international authors from 14 countries, this three-volume compendium brings together the elements needed ...
|
cena:
1066,53 |
 |
Chemistry and Safety of Acrylamide in Food
ISBN: 9780387239200 / Angielski / Twarda / 2005 / 466 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented... Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this co... |
cena:
803,21 |
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