標題: Titlebook: New and Developing Sources of Food Proteins; B. J. F. Hudson Book 1994 Springer Science+Business Media Dordrecht 1994 Poultry.agriculture. [打印本頁] 作者: 悲傷我 時間: 2025-3-21 19:40
書目名稱New and Developing Sources of Food Proteins影響因子(影響力)
書目名稱New and Developing Sources of Food Proteins影響因子(影響力)學(xué)科排名
書目名稱New and Developing Sources of Food Proteins網(wǎng)絡(luò)公開度
書目名稱New and Developing Sources of Food Proteins網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱New and Developing Sources of Food Proteins被引頻次
書目名稱New and Developing Sources of Food Proteins被引頻次學(xué)科排名
書目名稱New and Developing Sources of Food Proteins年度引用
書目名稱New and Developing Sources of Food Proteins年度引用學(xué)科排名
書目名稱New and Developing Sources of Food Proteins讀者反饋
書目名稱New and Developing Sources of Food Proteins讀者反饋學(xué)科排名
作者: 季雨 時間: 2025-3-21 21:41 作者: compose 時間: 2025-3-22 01:09 作者: BOON 時間: 2025-3-22 04:44
982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up- dated and re-evaluated form for the present volume. ‘New‘ sources of food proteins includes those sources that作者: 莎草 時間: 2025-3-22 10:07 作者: 改良 時間: 2025-3-22 13:17
Fungal protein,d nucleic acids in addition to protein. The potential uses of SCP are as a food or as a food ingredient for humans and animals. Commercial production of SCP is limited to a small number of processes due to high capital and operating costs, and to the high cost of nutritional and toxicological assessments [[.].作者: 憂傷 時間: 2025-3-22 20:06
Developments in the production of milk proteins,nts. However, the milks of only a few species have been thoroughly studied; not surprisingly, these include human milk and those of the principal species used for commercial milk production, i.e. cow, goat, sheep and buffalo.作者: Inoperable 時間: 2025-3-23 01:18
,Poultry — the versatile food,the UK, where ‘free-range’ turkeys make up some 10% of the turkey market .. The Bronze Breasted turkey, which attracts a price premium over the conventional white-feathered bird, has been reintroduced in the UK, albeit on a limited scale.作者: figment 時間: 2025-3-23 03:46
Proteins of some legume seeds: soybean, pea, fababean and lupin,y wide area of use has been developed for this crop in animal feeds, human foods and other industrial applications. The intensive research programmes, especially developed in Japan and in the USA, largely contributed to the interests of most countries world-wide for this crop.作者: 善辯 時間: 2025-3-23 08:59 作者: FOR 時間: 2025-3-23 11:55
Leaf protein for food use: potential of Rubisco,ntrate (LPC) which can be obtained quite easily from the leaves of a variety of plant sources [., .]. This LPC is usually obtained by heat coagulation of the whole protein in the juice produced by pressing disintegrated leaves.作者: objection 時間: 2025-3-23 15:16
Developments in the production of milk proteins, different nutritional and physiological requirements, milks show very wide variations with respect to the nature and concentration of their constituents. However, the milks of only a few species have been thoroughly studied; not surprisingly, these include human milk and those of the principal spec作者: EXTOL 時間: 2025-3-23 18:16 作者: moribund 時間: 2025-3-24 00:39
,Poultry — the versatile food, varies widely from country to country. The diversity of the product continues to grow, with ‘corn-fed’ and ‘farmhouse’ chickens readily available in the UK, where ‘free-range’ turkeys make up some 10% of the turkey market .. The Bronze Breasted turkey, which attracts a price premium over the conven作者: 通便 時間: 2025-3-24 04:17
New product innovations from eggs,stantial growth in further processed egg products. For example, per capita consumption of egg products in the United States represented 22% of the 1990 table egg consumption [.]. The increased egg product consumption in 1990 is due in part to United States armed forces purchase of egg products for t作者: monopoly 時間: 2025-3-24 07:17
Fish protein, or components of foods in which its identity has been lost. There are many reasons for this lack of development but a major factor must be the extreme perishability of seafoods compared with other sources of proteins [., .]. This is due in part to the relatively rapid bacterial spoilage of fish but作者: Insulin 時間: 2025-3-24 11:50
Proteins of some legume seeds: soybean, pea, fababean and lupin,s been for many decades the only leguminous crop on which significant research has been undertaken. Besides its traditional oriental uses, an extremely wide area of use has been developed for this crop in animal feeds, human foods and other industrial applications. The intensive research programmes,作者: Encapsulate 時間: 2025-3-24 15:30
Peanut and cottonseed proteins for food uses,lon and vascular diseases. For more than four decades food chemists have been looking for good quality sources of plant proteins that would be within the financial reach of those who could not afford the more costly animal proteins from meat, eggs and milk. Now, the interest in plant proteins has sh作者: IDEAS 時間: 2025-3-24 22:35
Food proteins from emerging seed sources,otentially able to share the market as food ingredients. For example, high-protein flours and concentrates are now prepared commercially from defatted meals of some oilseeds. Starchy legumes such as fababean, field pea and common bean are being processed into protein isolates, or the flours are clas作者: 匯總 時間: 2025-3-25 01:35 作者: cardiovascular 時間: 2025-3-25 05:17
Leaf protein for food use: potential of Rubisco,f these studies was reviewed by Pirie [.]. His pioneering work since World War II threw light on the fairly good nutritive value of leaf protein concentrate (LPC) which can be obtained quite easily from the leaves of a variety of plant sources [., .]. This LPC is usually obtained by heat coagulation作者: Perceive 時間: 2025-3-25 09:36
Fungal protein,energy can be used. Among such potential novel sources of protein are bacteria, yeasts and algae. Although food produced from micro-fungi has been included in the term SCP, this is not strictly correct as fungi are coenocytic [.. The cells also contain carbohydrate, fat, vitamins, minerals, fibre an作者: 命令變成大炮 時間: 2025-3-25 14:02 作者: 干涉 時間: 2025-3-25 16:43 作者: 留戀 時間: 2025-3-25 21:38 作者: 完成 時間: 2025-3-26 02:23
J. M. Joneser to provide a holistic view of materials, design, mechanics and performance which will lead to useful solutions of societal benefits, in addition to providing great intellectual challenges. After considering the experimental evidence for superplasticity in different classes of materials, the book 作者: aphasia 時間: 2025-3-26 04:58 作者: 無節(jié)奏 時間: 2025-3-26 09:01 作者: 惰性氣體 時間: 2025-3-26 13:03
J. Gueguen,P. Cerletti other species-specific physical and mechanical properties. These are determined by their electronic, atomic, micro- and macrostructure. In the electronic structure two types of bonds dominate — covalent and ionic. Such compounds can be semiconductors and dielectrics, have enhanced hardness and high作者: gene-therapy 時間: 2025-3-26 18:24 作者: 人類的發(fā)源 時間: 2025-3-26 23:46
R. Douillard,O. de Mathanange.Interdisciplinary in approach and authorship.AbundantlyForty years ago when plate tectonics was first discovered, there was a major shift in thinking in the Earth Sciences. Little was known at that time about the deep mantle because of the lack of knowledge about material properties, the absenc作者: 較早 時間: 2025-3-27 03:26
M. J. Sadlerange.Interdisciplinary in approach and authorship.AbundantlyForty years ago when plate tectonics was first discovered, there was a major shift in thinking in the Earth Sciences. Little was known at that time about the deep mantle because of the lack of knowledge about material properties, the absenc作者: Banquet 時間: 2025-3-27 05:16
out the deep mantle because of the lack of knowledge about material properties, the absence of any seismic tomography or concepts such as mantle convection. Thus the theory of platetectonicswasbuiltonsurfaceobservationsandkinematicconstraints.Thetheory of plate tectonics is not independent but consi作者: irritation 時間: 2025-3-27 12:17 作者: linguistics 時間: 2025-3-27 16:36
Food proteins from emerging seed sources,ch of these factors must be carefully considered if oilseed products are to have beneficial influences on nutrition [.]. However, it is acknowledged currently that proteins are included in food products not principally for their nutritional value but for the functional properties they impart. At the作者: 演講 時間: 2025-3-27 20:39
Book 1994dy evident at that time. However, leaf protein, as described in the present Chapter 10, has moved from the original rather crude concept to a much more sophisticated product in the form of Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to be potentially of real food value. ‘Developi作者: 極肥胖 時間: 2025-3-28 00:06 作者: objection 時間: 2025-3-28 03:46
R. Douillard,O. de MathanEarth’s mantle is largely controlled by complex material properties including the changes in density and v- cosityassociatedwithalargevariationinthepressureandtemperatureoftheEarth’s interior. These key physica978-94-007-9514-3978-1-4020-5750-2作者: 異教徒 時間: 2025-3-28 09:36
M. J. SadlerEarth’s mantle is largely controlled by complex material properties including the changes in density and v- cosityassociatedwithalargevariationinthepressureandtemperatureoftheEarth’s interior. These key physica978-94-007-9514-3978-1-4020-5750-2作者: 變白 時間: 2025-3-28 11:01 作者: Opponent 時間: 2025-3-28 17:07 作者: 發(fā)誓放棄 時間: 2025-3-28 22:10 作者: Conjuction 時間: 2025-3-29 00:29 作者: chronology 時間: 2025-3-29 06:45
J. M. Jonesufacturing, High Temperature Deformation, Nanotechnology and Mechanical Behavior of Materials.Persons working in Department of Materials Science and Engineering, Physics, Mechanics, Mechanical Engineering, Aerospace Engineering, Metallurgy, Ceramics and Geo-sciences are likely to find the book to be作者: 連累 時間: 2025-3-29 08:45
G. W. Froningnological pro- gress, as well as on issues of general relevance within the engineering field and industrial society. Following the general position analysis of materials in the present world as given in volume 1, now volume 2 focuses on a special topic: It provides a thorough treatment of theoretical, experim978-3-642-81458-7978-3-642-81456-3作者: 貪婪的人 時間: 2025-3-29 11:31 作者: 發(fā)酵 時間: 2025-3-29 15:46
J. Gueguen,P. Cerlettirmation in ceramics is practically impossible. The brittleness of ceramics is caused by microscopic defects such as voids and inclusions that, being strong concentrators of stresses, become sources of cracking. Since the plasticity of ceramics is zero, no relaxation of stresses occurs in such places作者: 真實的你 時間: 2025-3-29 22:45
R. L. Ory,G. J. Flick Jr.rmation in ceramics is practically impossible. The brittleness of ceramics is caused by microscopic defects such as voids and inclusions that, being strong concentrators of stresses, become sources of cracking. Since the plasticity of ceramics is zero, no relaxation of stresses occurs in such places作者: 觀察 時間: 2025-3-30 03:55
thekeyparametersthatcontrolthe style of mantle convection. The style of convection in the Earth’s mantle is largely controlled by complex material properties including the changes in density and v- cosityassociatedwithalargevariationinthepressureandtemperatureoftheEarth’s interior. These key physica作者: 咽下 時間: 2025-3-30 07:45
