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3 libros encontrados buscando autor: Richard Owusu-Apenten

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ISBN:

978-1-4398-1362-1

Bioactive Peptides 'Applications for Improving Nutrition and Health'

Editorial: CRC Press   Fecha de publicación:    Páginas: 414
Formato: Hardback 235 x 156 mm
Precio: 169,95
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Bioactive peptides are used to enhance the body’s antioxidant status, antisepsis capacity, immune function, anti-inflammatory capacity, mineral absorption, and appetite. They can also mitigate major metabolic derangements arising from chronic illnesses which result in unwanted weight loss. Presenting data from human studies, clinical trials, and recent research findings, this work summarizes the applications and benefits of this therapy. The book covers host response, quality factors, protein economics, and muscle loss. It includes case studies on aging, AIDS, COPD, diabetes, inflammatory bowel disease, kidney failure, and tuberculosis.

Nutrition
Nutraceuticals & Functional Foods
Reference


ISBN:

978-0-8493-1724-8

Introduction to Food Chemistry

Editorial: CRC Press   Fecha de publicación:    Páginas: 272
Formato: Hardback 254 x 178 mm
Precio: 81,95
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Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.

Food Chemistry
Textbook
Undergraduate


ISBN:

978-0-8247-0684-5

Food Protein Analysis 'Quantitative Effects On Processing'

Editorial: CRC Press   Fecha de publicación:    Páginas: 488
Formato: Hardback
Precio: 239,95
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Food Chemistry
Food Engineering
Reference
Professional



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