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Book Description Condition: New. Seller Inventory # ABLIING23Apr0316110139290
Book Description Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Seller Inventory # ria9783847370390_lsuk
Book Description PF. Condition: New. Seller Inventory # 6666-IUK-9783847370390
Book Description PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9783847370390
Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Cows' milk is one of the most common causes of food allergy in the years of life. Buffaloes' milk production is the second largest milk supply in the world after cows' milk. Much more attention has been paid to the allergy from buffaloes' -lactoglobulin from the increasing consumption of buffaloes' milk. Different technological possibilities to reduce the immunoreactive properties of milk such as lactic fermentation, enzymatic modification and conjugation of milk proteins with polyethylene glycol, the influence of high temperature and the cross-linking by MTGase seems to be a more advantageous solution which can be proposed to prepare milk protein as a base for hypoallergenic formula. This book aims to modify Cows' and Buffaloes' milk proteins using MTGase in order to improve their nutritional and functional properties and can also reduce their allergenicity. 96 pp. Englisch. Seller Inventory # 9783847370390
Book Description 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. Seller Inventory # L0-9783847370390
Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Cows' milk is one of the most common causes of food allergy in the years of life. Buffaloes' milk production is the second largest milk supply in the world after cows' milk. Much more attention has been paid to the allergy from buffaloes' -lactoglobulin from the increasing consumption of buffaloes' milk. Different technological possibilities to reduce the immunoreactive properties of milk such as lactic fermentation, enzymatic modification and conjugation of milk proteins with polyethylene glycol, the influence of high temperature and the cross-linking by MTGase seems to be a more advantageous solution which can be proposed to prepare milk protein as a base for hypoallergenic formula. This book aims to modify Cows' and Buffaloes' milk proteins using MTGase in order to improve their nutritional and functional properties and can also reduce their allergenicity. Seller Inventory # 9783847370390
Book Description Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Sakr Sally S.Dr.Sally Sakr works as a lecturer.She obtained her PhD in January 2011. she had six publications.Dr.Fawzia Abdrabo has obtained her PhD in Egyptian human milk in 1974.She is an author for several articles published in di. Seller Inventory # 5513789