Mendel Friedman – författare
Visar alla böcker från författaren Mendel Friedman. Handla med fri frakt och snabb leverans.
29 produkter
Nutritional and Toxicological Consequences of Food Processing
Inbunden, 1991
2249 kr
Lägg i varukorg
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 …
Chemistry and Safety of Acrylamide in Food
Av Mendel Friedman, Don Mottram
Inbunden, 2005
2183 kr
Lägg i varukorg
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 …
Chemistry and Safety of Acrylamide in Food
Av Don Mottram, Mendel Friedman
E-bok, 2006
2925 kr
Lägg i varukorg
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 …
Absorption and Utilization of Amino Acids
Volume I
E-bok, 2019
4369 kr
Lägg i varukorg
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 …
Absorption and Utilization of Amino Acids
Volume I
E-bok, 2019
4242 kr
Lägg i varukorg
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 …
Absorption and Utilization of Amino Acids
Volume I
Inbunden, 2018
3781 kr
Lägg i varukorg
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 …
Absorption and Utilization of Amino Acids
Volume II
Inbunden, 2018
3894 kr
Lägg i varukorg
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 …
Absorption and Utilization of Amino Acids
Volume III
Inbunden, 2018
3894 kr
Lägg i varukorg
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 …
Absorption and Utilization of Amino Acids
Volume II
E-bok, 2018
4274 kr
Lägg i varukorg
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 …
Absorption and Utilization of Amino Acids
Volume III
E-bok, 2018
4242 kr
Lägg i varukorg
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 …
Absorption and Utilization of Amino Acids
Volume II
E-bok, 2018
4274 kr
Lägg i varukorg
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 …
Absorption and Utilization of Amino Acids
Volume III
E-bok, 2018
4274 kr
Lägg i varukorg
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 …
Chemistry and Safety of Acrylamide in Food
Av Mendel Friedman, Don Mottram
Häftad, 2011
2183 kr
Lägg i varukorg
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 …
Protein-Metal Interactions
E-bok, 2012
1459 kr
Lägg i varukorg
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 …
Protein-Metal Interactions
Häftad, 2012
1095 kr
Lägg i varukorg
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 …
Protein Crosslinking
Biochemical and Molecular Aspects
E-bok, 2012
734 kr
Lägg i varukorg
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, …
Protein Crosslinking
Biochemical and Molecular Aspects
Häftad, 2012
551 kr
Lägg i varukorg
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 Improvement of Food and Feed Proteins
E-bok, 2013
1502 kr
Lägg i varukorg
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 …
Nutritional Improvement of Food and Feed Proteins
Häftad, 2012
1128 kr
Lägg i varukorg
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 …
Nutritional and Toxicological Aspects of Food Safety
E-bok, 2012
1459 kr
Lägg i varukorg
Naturally occurring antinutrients and food toxicants, and those formed during food processing, adversely affect the nutri tional quality and safety of foods. Because of the need to improve food quality and safety by plant breeding, fortification with appropriate nutrients, and processing methods, …
Nutritional and Toxicological Aspects of Food Safety
Häftad, 2012
1095 kr
Lägg i varukorg
Naturally occurring antinutrients and food toxicants, and those formed during food processing, adversely affect the nutri tional quality and safety of foods. Because of the need to improve food quality and safety by plant breeding, fortification with appropriate nutrients, and processing methods, …
Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods
E-bok, 2013
1459 kr
Lägg i varukorg
Soybean protei ns are wi de 1 y used inhuman foods ina vari ety of forms, including baby formulas, flour, soy protein concentrates, soy protein isolates, soy sauces, textured soy fibers, and tofu. The presence of inhibitors of digestive enzymes in soy proteins impairs nutritional quality and …
Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods
Häftad, 2012
1095 kr
Lägg i varukorg
Soybean protei ns are wi de 1 y used inhuman foods ina vari ety of forms, including baby formulas, flour, soy protein concentrates, soy protein isolates, soy sauces, textured soy fibers, and tofu. The presence of inhibitors of digestive enzymes in soy proteins impairs nutritional quality and …
Protein Crosslinking
Nutritional and Medical Consequences
E-bok, 2013
1427 kr
Lägg i varukorg
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, …
Protein Crosslinking
Nutritional and Medical Consequences
Häftad, 2013
1095 kr
Lägg i varukorg
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 Toxicological Consequences of Food Processing
E-bok, 2013
2948 kr
Lägg i varukorg
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 …
Nutritional and Toxicological Consequences of Food Processing
Häftad, 2013
2249 kr
Lägg i varukorg
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 …
