Téléchargez le livre : Biochemical Aspects of New Protein Food

Biochemical Aspects of New Protein Food

FEBS Federation of European Biochemical Societies 11th Meeting Copenhagen 1977, Volume 44 Symposium A3

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Pergamon


Paru le : 2014-05-18



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Description
Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists. The symposium showcases the presentation of biochemical research that provides a better understanding of the characteristics of new protein foods; their methods of production; and solutions to problems in the evaluation of their nutritive properties. Chapters are devoted to the novel and conventional protein foods in the future; production of food from waste; and a comparative analysis of protein situation in developed versus developing countries. It is hoped that the symposium will be able to help overcome the problems of acceptability of the new foods and catapult it as an important part of human diet. Biochemists, food technologists, biologists, and food manufacturers will find the book interesting and informative.
Pages
228 pages
Collection
n.c
Parution
2014-05-18
Marque
Pergamon
EAN papier
9780080226255
EAN PDF SANS DRM
9781483160054
Informations sur l'ebook
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Prix
57,97 €

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