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Biographie et livres de Jianping Wu

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Dr. Wu is a Full Professor and Director of Food Science and Bioresource Technology Division at the Department of Agricultural, Food and Nutritional Science of University of Alberta (Edmonton, Canada). His globally recognized research program focuses on processing of food proteins for food and functional food applications, with the ultimate goals to sustain the global protein nutrition and to unlock the potential of food proteins as the diet-based strategies for the prevention and mitigation of
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Téléchargez le livre : Emerging Sources and Applications of Alternative Proteins
Emerging Sources and Applications of Alternative Proteins

Jianping Wu

Academic Press

2022-08-05

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Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include...

137,15 €

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Tous les livres numériques de Jianping Wu en PDF et EPUB

3 Livre(s)
Télécharger le livre : Biologically Active Peptides
Biologically Active Peptides
Fidel Toldra , Jianping Wu
Biologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contributions from more than thirty global experts, topics discussed include bioactive peptide...

Editeur : Academic Press
Parution : 2021-06-17
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184,63 €
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Télécharger le livre : Red Meat Science and Production
Red Meat Science and Production
Joseph William Holloway , Jianping Wu
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in...

Editeur : Springer
Parution : 2019-08-06
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94,94 €
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Télécharger le livre : Red Meat Science and Production
Red Meat Science and Production
Joseph William Holloway , Jianping Wu
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in...

Editeur : Springer
Parution : 2019-08-06
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210,99 €
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