Hezil Nadia (40 results)

Condition: New.

Condition: New. In English.

Condition: New.

Condition: New. In English.

Condition: New.

Condition: New.

Condition: New.

Condition: New. In English.

Condition: New. In English.

Condition: New. In English.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Milk is much more than just a drink; it's an essential source of nutrients, providing proteins and fats vital for a balanced diet. Milk fats, made up mainly of triglycerides, give milk its creamy texture and taste, as well as providing energy. Milk proteins, such as casein and whey, are crucial for growth, development and muscular and immune health. The processing of these components is complex, involving both traditional and modern techniques to produce a variety of dairy products, while retaining their nutritional properties. In Algeria, traditional dairy products such as Lben, Raib, Zebda, Dhan, Smen and Jben play a major role, especially in rural areas, and are often sold through informal channels.This book explores in depth milk fats and proteins, their characteristics and functions, and the challenges of processing them, blending science and tradition, technological innovation and culinary passion. It is aimed at dairy industry professionals, enthusiasts and all those curious to learn more about milk and its essential components.…

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Condition: New. PRINT ON DEMAND.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Le lait est bien plus qu'une simple boisson, c'est une source essentielle de nutriments, fournissant des protéines et des graisses vitales pour une alimentation équilibrée. Les matières grasses du lait, constituées principalement de triglycérides, donnent au lait sa texture crémeuse et son goût, tout en fournissant de l'énergie. Les protéines du lait, comme la caséine et le lactosérum, sont cruciales pour la croissance, le développement et la santé musculaire et immunitaire. La transformation de ces composants est complexe, impliquant des techniques traditionnelles et modernes pour produire divers produits laitiers, en conservant leurs propriétés nutritionnelles. En Algérie, des produits laitiers traditionnels comme le Lben, le Raib, le Zebda, le Dhan, le Smen et le Jben jouent un rôle majeur, surtout en milieu rural, et sont souvent vendus par des circuits informels.Ce livre explore en profondeur les matières grasses et protéiques du lait, leurs caractéristiques, fonctions et les défis de leur transformation, mêlant science et tradition, innovation technologique et passion culinaire. Il s'adresse aux professionnels de l'industrie laitière, aux passionnés et à tous ceux curieux d'en apprendre davantage sur le lait et ses composants essentiels. …

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Condition: New. PRINT ON DEMAND.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Milch ist viel mehr als nur ein Getränk, sie ist eine wichtige Nährstoffquelle, die lebenswichtige Proteine und Fette für eine ausgewogene Ernährung liefert. Das Milchfett, das hauptsächlich aus Triglyceriden besteht, verleiht der Milch ihre cremige Textur und ihren Geschmack und liefert gleichzeitig Energie. Milcheiweiß, wie Kasein und Molke, ist entscheidend für Wachstum, Entwicklung und die Gesundheit von Muskeln und Immunsystem. Die Verarbeitung dieser Bestandteile ist komplex und beinhaltet sowohl traditionelle als auch moderne Techniken, um verschiedene Milchprodukte herzustellen und dabei ihre ernährungsphysiologischen Eigenschaften beizubehalten. In Algerien spielen traditionelle Milchprodukte wie Lben, Raib, Zebda, Dhan, Smen und Jben vor allem in ländlichen Gebieten eine große Rolle und werden oft über informelle Kanäle verkauft.Dieses Buch befasst sich eingehend mit den Fett- und Eiweißstoffen der Milch, ihren Eigenschaften, Funktionen und den Herausforderungen bei ihrer Verarbeitung und verbindet dabei Wissenschaft und Tradition, technologische Innovation und kulinarische Leidenschaft. Es richtet sich an Fachleute aus der Milchindustrie, Milchliebhaber und alle, die neugierig sind, mehr über Milch und ihre wesentlichen Bestandteile zu erfahren.…

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - O leite é muito mais do que uma simples bebida, é uma fonte essencial de nutrientes, fornecendo proteínas e gorduras vitais para uma dieta equilibrada. A gordura do leite, composta principalmente por triglicéridos, dá ao leite a sua textura cremosa e o seu sabor, para além de fornecer energia. As proteínas do leite, como a caseína e o soro de leite, são cruciais para o crescimento, desenvolvimento e saúde muscular e imunitária. A transformação destes componentes é complexa, envolvendo técnicas tradicionais e modernas para produzir vários produtos lácteos, mantendo as suas propriedades nutricionais. Na Argélia, os produtos lácteos tradicionais como o Lben, Raib, Zebda, Dhan, Smen e Jben desempenham um papel importante, especialmente nas zonas rurais, e são frequentemente vendidos através de canais informais.Este livro analisa em profundidade as gorduras e proteínas do leite, as suas caraterísticas e funções, e os desafios da sua transformação, combinando ciência e tradição, inovação tecnológica e paixão culinária. Destina-se a profissionais da indústria de lacticínios, entusiastas e a todos os interessados em saber mais sobre o leite e os seus componentes essenciais.…