株式会社極東書店トップ ＞ 商品一覧 ＞ Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties. 2025 ed.
商品詳細
Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties. 2025 ed.
・ISBN 978-1-0716-4271-9 hard EUR 229.99
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| 著者・編者 | Li, Yonghui (ed.), |
|---|---|
| シリーズ | (Methods and Protocols in Food Science) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2024 |
| ページ数 | 451 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A03-67685＞ |
解説
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 physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Plant-based Proteins: Production, Physicochemical, Functional, and Sensory Properties aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field.